Buffalo chicken is an excellent appetizer when you have friends over, but it can be tricky to balance how spicy you ought to make a dish. The additional honey makes the spiciness much milder, so you don’t have to worry about alienating anyone.
- Yield: 8 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 5 Hours
- 2 pounds boneless, skinless chicken breasts (3 large or 4 small)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- Black pepper
- 4 tablespoons unsalted butter
- 1 cup hot sauce
- ½ cup honey
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 3 tablespoons ketchup
- 1½ tablespoons cornstarch
- Rolls, for serving
- Carrot and celery stalks, for serving
How to Make It
- Place the chicken in one layer in a 6-quart slow cooker and sprinkle with garlic powder, paprika, salt, and pepper. Cover and cook on Low for 4 hours.
- Remove the chicken from the slow cooker and shred roughly with two forks.
- In a medium bowl, combine the butter, hot sauce, honey, brown sugar, soy sauce, and ketchup.
- Toss the chicken in the hot sauce mixture and keep warm.
- Mix the cornstarch with 2 tablespoons of water and add to the sauce (after the chicken is removed). Simmer on high for 5 minutes, or until thickened to a syrup consistency.
- Serve on rolls, with carrot and celery stalks alongside.