The heat and humidity these days has been kicking into high gear around here. I don’t know about you but I do not have any desire to stand in front of a piping hot stove or grill on these hot days. Making this Crockpot Honey Buffalo Chicken is the perfect solution.
The honey makes this crockpot chicken deliciously sweet and the hot sauce and spices gives it a bit of a kick. We used our honey buffalo chicken for sandwiches but it also would be tasty in quesadillas, salads, pizza and so much more.
The recipe is super simple. Throw your chicken in the crockpot, mix up some spices and sprinkle them in. Whisk together hot sauce, honey and a few other things. Pour it around the seasoned chicken and let the crockpot do the cooking.
Shred the cooked chicken and thicken your sauce with some cornstarch and water. Once the sauce is ready, pour it in with the shredded chicken. Toss to coat and it’s ready to be served.
This honey buffalo chicken would make for a great crowd pleaser as well. Make a bigger batch ahead of time and let it warm in the crockpot. It would be perfect on some nachos on any big game day.
Ingredients:
- 2 lbs skinless, boneless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup hot sauce
- 1/4 cup and 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 3 tablespoons ketchup
- 4 tablespoons butter
- 1 and 1/2 tablespoons corn starch
- 2 tablespoons water
Directions:
- In a small bowl, mix together the garlic powder, paprika, thyme, salt and pepper. Place chicken breasts in the crockpot. Sprinkle spice mixture over top the chicken.
- In another bowl, whisk together the hot sauce, honey, brown sugar, soy sauce and ketchup. Pour around the seasoned chicken breasts in the crockpot. Place butter on top.
- Cover and cook on high for 4 hours.
- Remove cooked chicken from crockpot and shred on a separate cutting board.
- Pour remaining liquid into a medium sauce pan and heat on medium high. Whisk the corn starch and water together and then whisk it into the liquid already in the sauce pan. Simmer until sauce thickens.
- Toss shredded chicken back to the crockpot. Pour in the thickened sauce and toss to coat. Serve as desired.
From Recipe Tin Eats.
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