Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. In a wrap. On a cracker. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon. There’s no reason that you couldn’t add a bit more bacon to the crockpot. Kinda slip an extra piece or two in for that extra bacon-y flavor.

Slow Cooker Creamy Bacon Chicken

Slow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha or my favorite hot sauce, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.

If you want your chicken to have a bit more texture than the shredded version in the recipe, just cut into small cubes instead. Same great taste with a little bit different bite.

Also try my slow cooker teriyaki chicken.

Slow Cooker Creamy Bacon Chicken
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4 from 1 vote

Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. 
Course Main
Cuisine American
Keyword chicken, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 332kcal

Equipment

Ingredients

Instructions

  • Place chicken into your slow cooker.
  • Top with the cheese and dressing seasoning.
  • Cover and cook on low for 8 hours or until the chicken is tender.
  • Remove the chicken and shred with a fork.
  • Return the meat to the slow cooker. Stir in the bacon.
  • Serve as a dip or on buns with extra sharp cheddar cheese as sandwiches.

Nutrition

Calories: 332kcal | Carbohydrates: 1g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 452mg | Potassium: 635mg | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Grilled Creamy Shrimp and Mushroom Pasta

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

Creamy Grilled Shrimp and Mushroom Pasta

The cream sauce and mushrooms in this grilled creamy shrimp and mushroom pasta are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

I recommend that you use a grill basket when making this dish if you don’t have skewers. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my creamy Cajun sausage ravioli and my Caribbean shrimp pasta.

Creamy Grilled Shrimp and Mushroom Pasta
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4 from 1 vote

Grilled Creamy Shrimp and Mushroom Pasta

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Course Main
Cuisine American
Keyword creamy, mushroom, shirmp
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 635kcal
Author Mike

Ingredients

For the grilled shrimp

For the mushrooms and pasta

  • 8 ounces angel hair pasta or fettuccine or linguine
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta, you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Notes

I throw the shrimp onto the grill while the mushrooms are sauteeing.

Nutrition

Calories: 635kcal | Carbohydrates: 9g | Protein: 28g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 2g | Cholesterol: 430mg | Sodium: 1352mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2230IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg

Nutritional values are approximate.

Crab Grilled Cheese Sandwiches

Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.

Crab Grilled Cheese Sandwiches

The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.

I used my Cuisinart Griddler to make these sandwiches.

Also try my mushroom grilled cheese and my white pizza grilled cheese sandwiches.

Crab Grilled Cheese Sandwiches
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4 from 1 vote

Crab Grilled Cheese Sandwiches

The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. 
Course Main
Cuisine American
Keyword crab, grilled cheese, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 456kcal
Author Mike

Ingredients

  • 6 ounces lump crab meat picked over for shells
  • 2 tablespoons mayonnaise plus more, perhaps
  • 4 tablespoons green onions chopped
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground black pepper
  • 4 slices bread I used 6 small slices of Vienna bread
  • 4 slices Swiss cheese
  • 1 tablespoon butter

Instructions

  • In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
  • Heat a large skillet over medium-high heat or turn a panini press on high.
  • Slather one side of each piece of bread with butter.
  • Lay two slices of bread-butter side down in the skillet or onto the panini press.
  • Add a slice of cheese to each, then divide the crab mixture between them.
  • Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
  • Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
  • Remove from skillet or panini press and slice and serve.

Nutrition

Calories: 456kcal | Carbohydrates: 31g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1166mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 3mg

Nutritional values are approximate.

Creamy Pasta Salad

Whenever my wife and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.

Creamy Pasta Salad

For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.

This salad is even better (I wouldn’t have thought it could be any better!) the next day. Just cover and put the refrigerator overnight. Give it a quick stir before serving.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also our try our amazing old fashioned macaroni salad.

Creamy Pasta Salad
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5 from 1 vote

Creamy Pasta Salad

Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
Course Side
Cuisine American
Keyword creamy, pasta salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 338kcal

Ingredients

Instructions

  • Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
  • Add the peas, cheese, pickles, onion and pimento and fold to combine.
  • In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
  • Season with salt and pepper and serve.

Nutrition

Calories: 338kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 685mg | Potassium: 174mg | Fiber: 3g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Creamy Dill Broccoli Slaw

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.

Creamy Dill Broccoli Slaw

You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Creamy Dill Broccoli Slaw
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5 from 1 vote

Creamy Dill Broccoli Slaw

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, creamy, slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 231kcal

Ingredients

  • 4 cups broccoli slaw a small bag
  • ¾ cup mayonnaise
  • 1 lime lime zested and juiced
  • 1 tablespoon olive oil
  • ¼ cup dill chopped
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin I used slightly less
  • chile pepper sliced, for garnish (optional)
  • chives sliced, for garnish (optional)

Instructions

  • Place the slaw mix in a medium resealable container.
  • In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
  • Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

Moore’s Creamy Ranch Buffalo Wings

Visit my other site, For The Wing, for all things chicken-wing!

I do love eating chicken wings. They might be my favorite food. I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. Not so thick that it was gloppy, the sauce stuck to the wings just as you want it to. And flavor? Oh man. A nice mellow Ranch flavor that definitely does not overwhelm, with just a hint of spiciness. This sauce is perfect for a party because it’s sure to please all of your guests.

Moores Creamy Ranch Buffalo Wings

If I’d known just how fantastic Moore’s Creamy Ranch sauce was I would’ve definitely left the Ranch dressing off my plate. You seriously don’t need anything else with these sauced up wings. Just grab a big ole handful of them and a lot of paper towels and get to eating some delicious Moore’s Creamy Ranch Buffalo Wings!

Also try Moore’s Buffalo Wing sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Moore's Creamy Ranch Buffalo Wings
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5 from 1 vote

Moore’s Creamy Ranch Buffalo Wings

I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. 
Course Appetizer
Cuisine American
Keyword Buffalo wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 312kcal
Author Mike

Ingredients

Instructions

Notes

Nutritional values do not include seasoning or sauce.

Nutrition

Calories: 312kcal | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Cream Corn with Gorgonzola Cheese

Wow. I grew up eating a lot of canned cream corn. This isn’t that cream corn. This is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. Grilled cream corn with a creamy Gorgonzola cheese sauce that is incredible. I can’t say enough just how much we enjoyed this dish.

Grilled Cream Corn with Gorgonzola Cheese

If you can’t get fresh corn-on-the-cob you can substitute canned corn. You can still make a delicious grilled cream corn with Gorgonzola cheese. Just drain it well first and spread it out on a baking dish and place under the broiler until it starts to char just a bit. Or you can actually skip the roasting and just use the corn right out of the can (after draining).

I like to use my good ole trusty Dutch oven to make this corn and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

I love grilled corn. Try my corn-on-the-cob slathered with Sriracha mayonnaise and my corn with southwestern butter.

Grilled Cream Corn with Gorgonzola Cheese
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5 from 1 vote

Grilled Cream Corn with Gorzgonzola Cheese

his is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. 
Course Side
Cuisine American
Keyword corn-on-the-cob, grilled
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 217kcal

Ingredients

Instructions

  • Fire up your grill for cooking over direct heat.
  • Lightly brush the corn with oil and season with salt and pepper.
  • Place over direct heat and grill until just tender and lightly charred, rotating often.
  • Remove corn and let cool slightly before cutting off the kernels using a sharp knife.
  • Melt the butter in a large skillet over medium heat.
  • Add the corn. Add more salt and pepper, to taste, if needed.
  • Stir and cook until the corn is completely tender, 3-4 minutes.
  • Stir in the cornstarch and cook another minute.
  • Add the cream and bring to a simmer. Stir for 2-3 minutes until thickened.
  • Pour half of the corn mixture into a blender. Let cool slightly then puree until smooth. Return to the skillet with the rest of the corn.
  • Add the milk and cheese and stir.
  • Serve warm garnished with chopped parsley.

Nutrition

Calories: 217kcal | Carbohydrates: 3g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 127mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Nutritional values are approximate.

Roasted Tomato Soup

I make what I think is a mighty fine spicy tomato soup. Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect. A little herb-y, and a little creamy. And a lot tomato-y.

Roasted Tomato Soup

The tomatoes took about an hour to roast. They came out looking and smelling absolutely fantastic. If it would’ve been a nicer day out I would’ve tossed them on my Weber grill, but the weather just wasn’t cooperating. Either way, they made this roasted tomato soup fantastic.

Roasted Tomatoes

What a fantastically tomato-y soup!

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my delicious roasted chicken noodle soup.

Roasted Tomato Soup
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5 from 1 vote

Roasted Tomato Soup

Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect.
Course Main
Cuisine American
Keyword soup, tomato
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 223kcal
Author Based on a recipe from Tiffani Thiessen

Ingredients

Instructions

  • Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
  • Place the tomatoes cut-side up in a single layer on the baking sheet.
  • Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
  • Roast the tomatoes until they are wrinkled and soft, about 1 hour. Remove from the oven and let cool until cool enough to handle. Remove skins.
  • Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
  • Add the onions and a pinch of salt, stir, and cook until starting to soften.
  • Add the garlic, stir, and cook another minute.
  • Add the tomatoes, vegetable stock, bay leaf and the basil. Bring to a boil then reduce to a simmer and simmer, partially covered, for 30 minutes.
  • Add the cream.
  • Using an immersion blender to puree the soup until smooth. If you do not have an immersion blender you can transfer the soup to a blender, but let it cool first or it will explode in the blender. You have been warned!
  • Serve warm garnished with chives and croutons if desired.

Nutrition

Calories: 223kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 494mg | Potassium: 781mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3076IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Creamy Italian Chicken

My wife reminded me of this recipe the other day. It was a favorite of ours years ago, when we started our first blog, Crossroads Of America. I was just starting to learn how to cook. This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there. As simple as it is, it’s a great recipe. I still make it now even though I sure have cooked a lot since starting our first blog so many years ago.

Slow Cooker Creamy Italian Chicken

The original recipe for slow cooker creamy chicken calls for using a packet of Italian salad dressing mix, which is perfectly fine. Since first making this dish I have come up with my own mix that I think has a bit more flavor. Making your own also lets you adjust the flavors to your tastes, such as adding more garlic salt or onion powder, or just more basil (I love basil).

I like to serve this over rice or pasta. With lots of the sauce.

Also try my slow cooker Buffalo chicken sliders.

Slow Cooker Creamy Italian Chicken
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5 from 1 vote

Slow Cooker Creamy Italian Chicken

 This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
Course Main
Cuisine American
Keyword chicken, creamy, crockpot, Italian, slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 481kcal

Equipment

Ingredients

Instructions

  • Place chicken into slow cooker set to low.
  • Combine the dressing mix and water and pour over the chicken.
  • Cover and cook for 3 hours.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and sautee until just starting to soften. Remove and let cool slightly.
  • In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
  • Fold in the mushrooms and pour mixture over chicken.
  • Cover and cook another hour or until chicken is done.

Notes

If you use thicker chicken breasts you may need more cooking time. Slice them thin or butterfly them for a quicker cooking time.

Nutrition

Calories: 481kcal | Carbohydrates: 6g | Protein: 55g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 536mg | Potassium: 1276mg | Fiber: 1g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

Creamy Buffalo Wings

Visit my other site, For The Wing, for all things chicken-wing!

Oh man, what great wings these creamy Buffalo wings were. They disappeared in no time at all. They’re a simple take on the traditional Buffalo wing, with the same great spicy heat, but with a creamier sauce. Flat-out delicious and definitely finger-licking fantastic.

Creamy Buffalo Wings

I cooked the wings on my Vortex insert, which I use on my Weber Performer grill. The Vortex concentrates the heat from the charcoal into a circle, which you then surround with the wings. The chicken wings cook up super tasty and crisp in just over 30 minutes. I let them cool only slightly then tossed them with the creamy Buffalo wing sauce. And then I went to town on them. It was almost embarrassing, but you’ll understand once you try them.

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

Also try my Buffalo supreme wings. They’re another great take on the classic recipe.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Creamy Buffalo Wings
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5 from 1 vote

Creamy Buffalo Wings

Oh man, what great wings these creamy Buffalo wings were. They disappeared in no time at all. They’re a simple take on the traditional Buffalo wing, with the same great spicy heat, but with a creamier sauce.
Course Appetizer
Cuisine American
Keyword Buffalo wings, creamy
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 393kcal
Author Mike

Ingredients

For the wings

For the sauce

Instructions

For the wings

For the sauce

  • Whisk all ingredients together.

Nutrition

Calories: 393kcal | Carbohydrates: 4g | Protein: 23g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 253mg | Potassium: 234mg | Fiber: 1g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.