Crock potAmerican
Buffalo chicken, shredded
Thighs in hot sauce, then a toss in butter. Sliders, nachos, a baked potato — the meat is the sauce.
Made it?
4 hr · 15 min hands-on · pull 185°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- boneless chicken thighs3 lb
- Frank’s-style hot sauce3/4 cup
- butter2 tbsp
- garlic powder1 tsp
- kosher salt1/2 tsp
- apple cider vinegar1 tbsp
Method
- 1
Thighs in the crock. Hot sauce, garlic, salt, vinegar. Toss to coat. No extra liquid.
- 2
Low 4 hours. Shred in the pot. Stir in the butter until it shines.
- 3
Taste. More sauce if it is shy. Serve on toasted rolls with ranch or blue cheese, celery on the side.
If you don’t have it
- Thighs → Breast. 3 hours Low. Thighs are the better shred.
- Frank’s → Any cayenne vinegar sauce. Not a thick wing sauce out of the bottle — you will burn sugar. Thin, then butter after.
Same cook, different day
Ranch pile
Kids. Half the hot sauce, a packet of ranch powder in the pot.
Crispy edges
Nachos or sliders. Shred, spread, broil 4 minutes, toss once.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min