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Weeknight Buffalo Chicken Dinner

I’ll be the first to admit that I’m a sucker for good hot-wings. Plump little drummies with crispy skin doused in that orange fire-sauce can really hit the spot…especially if you dip it in a good-quality blue cheese or ranch dressing.

But making wings at home can be a big hassle and too time-consuming and messy for a weeknight meal. However, you can quiet that hot-wing craving with this easy recipe for Buffalo Chicken. Use it to make sandwiches, to top a salad, or just as a stand alone low-carb dinner.

The idea came from a coworker who told me one afternoon that she had Buffalo Chicken simmering at home in a crockpot. It sounded so delicious that I couldn’t get the thought out of my head. My recent adventure with hot-wing cupcakes was a huge success, so a few days later I set out to make my own shredded Buffalo Chicken.

Not having planned far enough ahead to try the slow-cooking method, I decided to take a stab at making a version in my electric pressure cooker. It was quick, easy and turned out to be quite a satisfying meal. Here you can find everything that went into my batch. If you don’t have time to brown the chicken and saute the vegetables, just toss it all into your crockpot or pressure cooker and let the ingredients work their magic.


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup white wine
  • 3-4 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, roughly chopped
  • 1 medium red bell pepper, seeded and diced small
  • 3 stalks of celery with leaves, chopped
  • 1/2 can crushed or diced tomatoes
  • 1/2 cup hot-pepper sauce, such as Frank’s
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 tablespoon molasses
  • crumbled blue cheese
  • hamburger buns or sandwich thins


  1. In a large skillet, heat oil over medium-high. Add chicken breasts, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible.
  2. To skillet, add onion, celery, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add the wine and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
  3. To slow cooker, add tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Top with crumbled blue cheese and serve on buns.
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