In the context of sauces, “Buffalo” means a hot and cheesy sauce typically to coat chicken wings in, served with blue cheese either in the sauce or crumbled on to finish and perhaps a sprinkle of ranch seasoning or dressing. It was created in the Anchor Bar based in Buffalo, New York back in the ’60s and typically, the hot sauce of choice is one called Frank’s.
… (By the way, is it only me who hears the words “Buffalo” and “New York” and instantly picture a herd of wild buffalo rampaging through a toweringly neon metropolis with Carrie Bradshaw teetering around in 6 inch heels drinking a Cosmopolitan in a hot ‘n’ happening bar and Phoebe playing Smelly Cat outside of Central Perk…? No? Just me then… What can I say? I watched a lot of American sitcoms in the 90s!)
Anyway, my Slow Cooker Buffalo Chicken is what I cook when I need my food to envelope me, comfort me with spice and soothe my worries away with rich cheesiness (aka a distraction from all this revision). I use chicken thighs and serve in buns with loads of salad for crunch. You’d think it would be hot as hell with all that Sriracha but it’s reassuringly hot (you can reduce it a little but this is meant to be a spicy dish). Hungry Hubby and I don’t like blue cheese so we sprinkle ours with mature cheddar or our perennial favourite Double Gloucester and as the photos evidence, we eat the lot between us with the extra in a bowl (I am fooling myself that if I don’t have an extra bun, I’m not overeating). You could serve this on fluffy jacket potatoes or with a crusty baguette , or just make up a large crunchy green salad and be rather smug about all that vegetation on your plate. A bowl full of Dorritos and a movie would turn this into quite a foxy little date night dip too, ooo 😉
- 2 tbsp garlic butter*
- 4 spring onions, washed and thinly sliced (use the green and the white)
- 1 tsp dried parsley
- 1/2 tsp onion powder/granules
- 1 tbsp cornflour
- 8 tbsp Greek yogurt**
- 70g cream cheese
- 4 tbsp Sriracha
- 4-5 skinless boneless chicken thighs
- Bread rolls
- Grated cheese (I like mature cheddar)
- Shredded lettuce
- Sliced tomatoes
- Sliced cucumbers
- Simply melt the garlic butter then add to the slow cooker. Mix in all the remaining ingredients, beating until smooth and well combined.
- Coat both sides of the chicken thighs in the sauce then tuck them into it and place the lid on.
- Cook on high for 4 hours (low for 6-8 but I prefer to do it hotter and faster to keep the texture of the chicken).
- When ready, the chicken will fall apart - use two forks to shred it and mix it into the sauce.
- Serve on a bun with plenty of salad and a little grated cheese right on top of the chicken. Napkins are mandatory!
- * = I make my own by mashing 125g soft butter with 2 cloves of garlic, a fat pinch of salt and 2 tbsp chopped parsley together. Then form it into a sausage shape with some clingfilm and chill until solid, then freeze what you don't need.
- ** = I find the very best yogurt to eat and cook with is Liberté 0% fat Greek Yogurt. It's strained so there is very little water in it and it's very stable when cooked. Total Yogurt by Fage is similar too. Don't use a thin and watery yogurt or it will split!
- You could definitely feed 4 with this recipe but I must say, it's so good, Hungry Hubby and I usually finish off the lot the same night!