Slow-Cooker Buffalo Chicken Sandwiches

Slow-Cooker Buffalo Chicken Sandwiches

Makes about 5 sandwiches.

These didn't have a strong buffalo flavor, which isn't a bad thing, necessarily, but I think it's worth pointing out. I was expecting a stronger buffalo flavor, reminiscent of buffalo chicken dip, but this was much more subdued, and the crushed tomatoes in the recipe tamed it and gave it a new taste altogether. Don't shy away from the recipe if you're a buffalo fan, but know that you may need to increase the hot-pepper sauce and decrease the crushed tomatoes to reach your desired flavor.

Slightly adapted from: Everyday Food magazine

1 t. extra-virgin olive oil

1 small yellow onion, diced small

2 garlic cloves, roughly chopped

1 small red bell pepper, seeded and diced small

1 lb. boneless, skinless chicken breasts

coarse salt and ground pepper

1/2 can (7 oz.) crushed tomatoes

1/8 c. hot-pepper sauce, such as Frank's

2 T. Worcestershire sauce

1 T. yellow mustard

1 t. unsulfured molasses

5 hamburger buns

Sliced cheese, such as provolone, if desired

Place chicken breasts in slow cooker.

In a large skillet, heat oil over medium heat. Add onion, garlic, and bell pepper and cook, stirring constantly, until onion is translucent, 6 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire sauce, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. (You could also cook on low for 7 hours.) Shred chicken and season to taste with salt and pepper.

Serve on buns with sliced cheese, if desired. Oh, and Ranch dressing is great on these sandwiches, as well!