1medium red bell pepper, seeded and diced small (about 1 cup)
1can(14.5 ounces) tomato sauce(low sodium or no-salt-added)
¼cuphot-pepper sauce, such as Frank’s (or more to taste)
2tablespoonsWorcestershire sauce
2tablespoonsyellow mustard
1tablespoondark brown sugar
½teaspoongarlic powder
2tablespoonscornstarch
Salt and pepper, to taste
Hamburger buns or slider buns
Blue cheese, for garnishing
Instructions
Place chicken, chopped onions and red pepper into slow cooker.
In a medium bowl, mix tomato sauce, hot-pepper sauce, Worcestershire, mustard, brown sugar, and garlic powder.
Pour over chicken and stir well to combine. Cover and cook on HIGH 3-4 hours, or on LOW 5-6 hours, or until chicken is very tender.
Remove chicken from slow cooker; place on platter or flat bowl; cool slightly. Turn slow cooker to HIGH.
Remove ½ cup of the sauce; let cool.
Shred chicken with two forks and return meat to slow cooker.
When reserved sauce has cooled to room temperature, whisk in cornstarch until no lumps remain. Add to slow cooker and stir well. Cook on high for about 10 minutes or until mixture has thickened slightly. Taste, add salt and pepper, if needed.
Serve with buns, additional hot pepper sauce, and crumbled blue cheese.
Video
Notes
If you prefer spicier buffalo chicken, increase the amount of hot pepper sauce, or serve extra sauce on the side.
Nutrition information does not include buns or toppings.