Slow Cooker Shredded Buffalo Chicken

I love Buffalo chicken wings, and anything Buffalo chicken wing-flavored. I like to keep shredded Buffalo chicken on hand so I can throw together a quick sandwich at any time with no fuss or trouble at all. I love the kick of the Buffalo sauce. I often cook Buffalo chicken in my Char-Broil Big Easy, but also love making a big batch in my slow cooker. Slow cooker shredded Buffalo chicken is easy to make, smells fantastic all day long while it’s cooking, and can be used in a lot of ways.

Slow Cooker Shredded Buffalo ChickenDon’t be afraid to add more wing sauce as the chicken cooks if you think it’s getting too thick. Check on it every few hours just to be sure.

Slow Cooker Shredded Buffalo Chicken
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup (or more) Frank's RedHot Original
  • 2 packets Ranch dressing mix
  • 2 tablespoons unsalted butter
Instructions
  1. Place chicken into slow cooker.
  2. Add hot sauce and Ranch dressing mix.
  3. Cook on low 8 hours or until falling apart, stirring occasionally.
  4. Remove chicken and shred or chop as desired. Return to the slow cooker and add the butter.
  5. Cook another 30 minutes until the butter melts. Stir.

Slow Cooker Fire-Eater Pulled Pork

There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork. It’s got some kick. Fire-eater rub and hot sauce will wake up your taste buds, that’s for sure. Tender, moist pork makes for the perfect sandwich on a cold day.
Slow Cooker Fire-Eater Pulled PorkI also ended up using this pulled pork in homemade hot pockets and on nachos. It’s great stuff, and can be used as just about any dish. Also try it on baked potatoes! Yummy!

I prefer Cholula original hot sauce in dishes like this fire-eater pulled pork. It’s spicy, but it’s not so overwhelmingly hot that you can’t still taste the dish.

Slow Cooker Fire-Eater Pulled Pork
Author: 
Recipe type: American
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3 pound boneless pork shoulder, trimmed
  • 1/4 cup Fire-Eater rub (or substitute your favorite spicy rub), divided
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 1/4 cup (or more) your favorite hot sauce
Instructions
  1. Sprinkle 1 tablespoon of rub around all sides of the pork.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add pork and brown on all sides. Remove to a plate.
  4. Turn off the heat to the skillet and let cool slightly.
  5. Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
  6. Pour mixture into a slow cooker on low.
  7. Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.
  8. Add the meat and cover.
  9. Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.
  10. Remove the pork to a cutting board and chop.
  11. Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.
  12. Return the meat to the slow cooker and add the reduced liquid.
  13. Serve on buns, on nachos, on baked potatoes... however you prefer!

Slow Cooker Mexican Chicken

Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
Slow Cooker Mexican ChickenI prefer using fire-roasted green chiles and tomatoes in dishes like this one. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. I also wasn’t sure how many different ways I was going end up using the chicken. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.

Slow Cooker Mexican Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 pounds
 
Ingredients
  • 4 pounds chicken breasts
  • 2 tablespoons olive oil
  • 1 cup hot salsa
  • 1/2 cup brown sugar
  • 2 (4 ounce) cans fire-roasted chopped green chilies
  • 2 (14 1/2 ounce) cans fire-roasted diced tomatoes, drained or not
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon dry oregano
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons liquid smoke
  • Hot sauce, to taste
Instructions
  1. Rub the chicken with the oil and place into a slow cooker set on low.
  2. In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  3. Cook for 7 hours, stirring occasionally.
  4. Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  5. Return to the slow cooker and cook another hour, stirring occasionally.
  6. Depending on the dish, you may want to drain the chicken before using.

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.
Smoked Pepper Stout BeefFor our simple pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

Smoked Pepper Stout Beef
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Serve this fantastic beef on rolls with our creamy horseradish sauce! It's out-of-this-world good!
Ingredients
  • 4 lb chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 large green bell peppers, sliced
  • 1 large red onion, sliced
  • 1 (4 ounce) can chopped jalapenos (not pickled, or substitute 3-4 large fresh jalapenos, chopped)
  • 6 cloves garlic, minced
  • 1/4 cup Worcestershire sauce
  • 1 (12 ounce) bottle Guinness Extra Stout
Instructions
  1. Fire up your smoker for cooking 225 - 250 F. Use a light wood such as hickory.
  2. Season the beef heavily with salt and pepper. Don't be shy with the pepper.
  3. Smoke until the beef reaches 165 F.
  4. Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
  5. Remove from smoker and let cook slightly before shredding the beef.
  6. Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
  7. Serve as desired.

Buffalo Chicken on the Char-Broil Big Easy

This week is Buffalo Chicken Week in our house. I often do ‘theme weeks’ for dinner. Like the other week when I smoked a few turkey breasts. That week we had a few different turkey sandwiches and smoked turkey Cobb salads. So this week we’ll be having something with Buffalo chicken in it every night. Now, don’t think we’ll be bored of Buffalo chicken by the end of the week either. I’ll make sure each dish is different, from Buffalo chicken flat-bread pizzas to grilled cheese sandwiches loaded with Buffalo chicken.

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer. It really doesn’t get any easier for cooking poultry. For this Buffalo chicken all I had to do was marinate the chicken and drop it into the cooker. Soon after, the chicken was done. The meat was incredibly moist and tender (the Big Easy is great for that) with a nice Buffalo chicken flavor. I shredded the meat and mixed in a few more splashes of Frank’s Red Hot Wing Sauce and I was ready for a week of great Buffalo chicken recipes.

Buffalo Chicken on the Char-Broil Big EasyThe Big Easy is a great way to make a lot of chicken at once. I cooked 4 very large bone-in chicken breasts, and could’ve easily fit another 4 (if I’d bought more) onto the cooker.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. The night before cooking, place chicken breasts in a resealable container or baggie.
  2. Add plenty of wing sauce. Make sure to coat the chicken completely.
  3. Refrigerate at least 12 hours.
  4. Fire up your Big Easy. Place the chicken into the basket (you'll need a bunk bed basket to cook more at once) and lower into the Big Easy.
  5. Cook until chicken reaches 165 F. If using a bunk bed the chicken on top may cook faster than the ones at the bottom. Cook time is typically 10 minutes per pound.
  6. Let rest 30 minutes before chopping or shredding. You might want to add a few more shakes of wing sauce into the cut chicken for extra flavor.

Slow-Cooker Shredded Mexican Beef

Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good.

Well, that version is good. This version is outstanding. Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.

Slow-Cooker Shredded Mexican Beef NachosIf you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this shredded beef.

Slow-Cooker Shredded Mexican Beef
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 (4 ounce) cans fire-roasted diced green chiles (I used La Victoria)
  • 1 (4 ounce) can fire-roasted diced jalapenos (I used La Victoria)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 pounds boneless chuck roast, trimmed as desired
Instructions
  1. Combine all but the roast in a small bowl.
  2. Rub the spice mixture over the roast, getting all sides.
  3. Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
  4. Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
  5. Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.

Drunken Cajun Chicken Po Boy

Sadly, Gumbo A Go-Go has closed its doors. Try J. Gumbos po boys for great drunken chicken!

A place called Gumbo A Go-Go opened recently here in Indy . I’ve eaten there several times and have become totally addicted to their Datwich, a spicy shredded chicken sandwich. This is my first attempt at trying to match it. I can’t say I did, however, I did end up with a delicious sandwich anyways!Drunken Cajun Chicken Po BoyI will try again to duplicate the Datwich. I think I’m very close. Next time I’ll omit the tomatoes, add some broth, and more garlic! Until then I’m going to chow down on this spicy good sandwich!

Drunken Cajun Chicken Po'Boy
Author: 
Recipe type: Main
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flake
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 4 boneless, skinless chicken breasts
  • 2 (15 ounce) cans stewed tomatoes, with juices
  • 1/4 cup olive oil
  • 1 bottle beer
  • 6 cloves garlic, minced
  • 2 loaves French bread
Instructions
  1. Combine all of the seasons from the cayenne pepper to the basil to form a rub.
  2. Rub mixture over the chicken.
  3. Place chicken into a large Dutch oven over low heat.
  4. Add remaining ingredients except the bread, plus any remaining rub.
  5. Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.
  6. Carefully remove the chicken and shred with a fork.
  7. Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.
  8. Return shredded chicken to the pot.
  9. Lightly toast the bread.
  10. Cut in half lengthwise and top with the meat mixture.
  11. Cut in halves and serve.