Slow-Cooker Buffalo Chicken Sandwiches

Health score
11%
Slow-Cooker Buffalo Chicken Sandwiches
440 min.
12
351kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that’s bursting with flavor? Look no further than these Slow-Cooker Buffalo Chicken Sandwiches! Perfect for gatherings or a cozy family meal, this recipe combines tender, juicy chicken thighs with the zesty kick of Frank's Buffalo Wings Sauce, creating a mouthwatering experience that will leave everyone asking for seconds.

Imagine the aroma wafting through your kitchen as the chicken simmers away in the slow cooker, soaking up all those delicious flavors. With just a few simple ingredients and minimal prep time, you can set it and forget it, allowing the slow cooker to do all the hard work for you. The result? A savory chicken mixture that’s not only satisfying but also easy to assemble into hearty sandwiches.

Each sandwich is topped with refreshing cucumber strips and a sprinkle of crumbled blue cheese, adding a delightful crunch and creaminess that perfectly balances the heat of the buffalo sauce. Whether you’re hosting a game day party or simply craving a comforting meal, these sandwiches are sure to impress. Plus, with 12 servings, they’re ideal for feeding a crowd or enjoying leftovers throughout the week. Get ready to indulge in a flavor-packed feast that’s as fun to make as it is to eat!

Ingredients

  • 3.4 lb chicken thighs boneless skinless ( 14 thighs)
  • 1.8 cups sauce of the chicken from the turbo broiler 
  •  cucumber english seedless ()
  • 12 large sandwich rolls split
  • 0.8 cup cheese blue crumbled

Equipment

  • bowl
  • sieve
  • slow cooker
  • peeler

Directions

  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  2. Place chicken in cooker.
  3. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
  4. Remove chicken from cooker; place in medium bowl.
  5. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  6. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
  7. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

Nutrition Facts

Calories351kcal
Protein37.26%
Fat26.47%
Carbs36.27%

Properties

Glycemic Index
2.25
Glycemic Load
0.05
Inflammation Score
-4
Nutrition Score
17.639130567727%

Flavonoids

Kaempferol
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:351.23kcal
17.56%
Fat:10.1g
15.55%
Saturated Fat:3.24g
20.23%
Carbohydrates:31.14g
10.38%
Net Carbohydrates:29.71g
10.8%
Sugar:1.47g
1.63%
Cholesterol:126.62mg
42.21%
Sodium:1593.41mg
69.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32g
64%
Selenium:52.2µg
74.58%
Vitamin B3:9.6mg
48%
Phosphorus:332.45mg
33.24%
Vitamin B6:0.61mg
30.37%
Vitamin B2:0.46mg
26.83%
Vitamin B1:0.4mg
26.37%
Vitamin B5:1.96mg
19.64%
Zinc:2.73mg
18.23%
Iron:2.98mg
16.55%
Folate:64µg
16%
Vitamin B12:0.91µg
15.22%
Manganese:0.3mg
15.15%
Magnesium:49.71mg
12.43%
Potassium:430.15mg
12.29%
Calcium:114.1mg
11.41%
Copper:0.18mg
8.87%
Vitamin K:8.32µg
7.92%
Fiber:1.44g
5.74%
Vitamin E:0.5mg
3.31%
Vitamin A:121.02IU
2.42%