While all my furniture has been jammed into the kitchen I haven't felt like cooking and I really miss baking. Home-baked cookies, muffins, breads, pie, and those darn scones! Can't stop thinking about them. After this past winter and Christmas I need to be on this forced diet. Summer is coming and so is bathing suit season ~ ugghh!
The crock pot has been a lifesaver. I'm finding lots of new recipes to try and this one's a keeper for sure. Courtesy of Everyday Food, it's good, it's lean and it's got a bit of a kick. I changed it just slightly by adding in brown sugar. There's that sweet tooth talking again! Very versatile, it may be used in many ways....a wrap, tacos or in a salad if you don't want the bread (blue cheese dressing ~ yum!)
What are you cookin' this week?
|If you really want it to be leaner, don't make macaroni salad as your side :)|
Spicy Buffalo Chicken Sandwiches
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Salt and pepper
- 1 pound 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
- 1 can (14.5 ounces) crushed tomatoes
- 1/4 cup hot-pepper sauce, I used Frank's
- 3 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 3 tablespoons brown sugar
- 1 tablespoon molasses
- hamburger buns or thick Italian bread
- In a large skillet, heat oil over medium-high. Add chicken thighs, 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. Repeat with chicken breasts.
- To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
- To slow cooker, add crushed tomatoes, hot-pepper sauce, brown sugar, 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. Serve on buns.