Friday, August 26, 2016

Recipe Share: Shredded Buffalo Chicken Sandwich with Blue Cheese Aioli

This sandwich recipe from Kelsey Nixon has the perfect balance of flavors and textures. I love it so much, the first time I made it for dinner I ended up eating it for lunch and dinner the next day, too. I couldn't get enough!!  It's not too spicy, but has enough kick to satisfy. I also love that you make this meat in your crockpot. It's so easy to just throw everything in, and then assemble your sandwiches at dinnertime.
1/4 C. hot sauce
1/4 C. Worcestershire sauce
2 Tbsp. molasses
3 cloves garlic, minced
1 yellow onion, chopped
14 oz. can tomato sauce
2 lbs. boneless, skinless chicken breasts
salt and freshly ground pepper
6 hamburger buns, split and toasted (I like to eat it on an Orowheat sandwich thin bun)
Celery leaves, for serving
Blue Cheese Aioli, for serving, recipe follows

Blue Cheese Aioli:
1/2 C. crumbled blue cheese
1/3 C. mayonnaise
1 tsp. fresh tyme leaves
1 clove garlic, minced
(I usually add a few teaspoons of milk just to loosen up the aioli a bit, but either way it's great.)
Combine all ingredients and mix well. (I also add pepper to mine.)

Add the hot sauce, Worcestershire sauce, molasses, garlic, onions, and tomato sauce to a slow cooker and stir to mix ingredients together.

Sprinkle the chicken with salt and freshly ground pepper liberally and add chicken to the slow cooker, coating evenly with the sauce. Cover and cook on low until chicken is tender, 4-6 hours.

Transfer chicken to a large bowl and shred, using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.

Toast your buns, and compile your sandwiches by smearing each side of the buns with blue cheese aioli and then topping one half with celery leaves. Then add the chicken and enjoy!

Try these soon. You will love them and may eat them over and over like I did.

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