I usually cook wings on my Char-Broil Big Easy or on my charcoal grill using the Vortex. I have to admit, I was pretty pessimistic about the idea of cooking wings in a slow cooker. Would I like the texture? Would they taste as great as wings off the grill?
One thing’s for sure, making Buffalo Ranch wings in a slow cooker really couldn’t get any easier. It was the perfect recipe for my working-from-home lunch. Toss everything in first thing in the morning and at lunch, enjoy some wings!
So how were they? Well, mighty tasty for starters. In fact, I loved the flavor. Big time. Texture-wise, they got barely crispy but the meat was oh-so-tender and juicy. For truly crispy skin you’ll have to leave them under the broiler for a good bit of time, but keep an eye on them. I found the skin to be melt-in-my-mouth tender and I didn’t actually miss not having super-crunchy wings. In fact, it was a nice change. I loved them!
Although not traditional Buffalo wings to a purist, I still enjoyed these slow cooker Buffalo Ranch wings more than I actually thought I would. No mess, no fuss and very tasty. Certainly much easier than firing up a grill or even deep fryer to make a batch of the wings you normally expect.
Meijer makes a fantastic Buffalo wild sauce that is great for this recipe.
Slow Cooker Buffalo Ranch Wings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 2 -4 servings
- 2 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 1 cup your favorite Buffalo wing sauce
- 1 packet Ranch dressing mix about 3 tablespoons of homemade
- Kosher salt and freshly ground black pepper to taste
- Ranch dressing for serving
Place the wings into the bottom of your slow cooker.
Combine the wing sauce, Ranch dressing mix and salt and pepper and pour over the wings.
Cover and cook on high for 2 1/2 hours - 3 hours until the meat is starting to pull back from the bones.
Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under the broiler and broil until just starting to crisp.
Let cool slightly then serve with Ranch dressing for dipping.
It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
I’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!
For a little kick, add a few pinches of red pepper flake. For a little crunch, serve topped with a few good sprinkles of French fried onions.
Also try my mashed cauliflower.
Slow Cooker Cauliflower and Cheese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 -6 servings
- 1 head cauliflower or broccoli cut into florets (or do 1/2 head of each)
- 1 10.5 ounce can condensed cheddar soup
- 1 5 ounce can evaporated milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 cup finely diced onion
- 2 cups shredded cheddar
Lightly spray a 3-4 quart slow cooker with non-stick spray.
Add the florets.
In a medium saucepan over medium heat, combine the remaining ingredients. Stir until the cheddar has melted.
Pour the cheese mixture over the florets. Cover and cook on low 2 to 3 hours or until crisp-tender. Cook longer if you like your veggies more tender.
It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
I set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!
Also try my slow cooker BBQ pot roast and Mississippi pot roast.
Slow Cooker Jalapeno Pot Roast
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 6 -8 servings
- 3 pounds chuck steak or roast
- 1 4 ounce can fire-roasted jalapeno peppers, not drained
- 1 large yellow onion sliced thin
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons apple cider vinegar
Place meat into the slow cooker.
Combine remaining ingredients in a large bowl and pour over the meat.
Cover and cook on low 8-10 hours.
Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.