BUFFALO CHICKEN (PRESSURE COOKER OR CROCK POT)
A spicy classic with buffalo sauce, onions and celery with tender shredded chicken.
Serves: 6-8 servings
- ½ c. celery diced
- ⅔ c. onion chopped
- ½ c. buffalo wing sauce
- ½ c. chicken broth
- 2 lb chicken breasts
- ¼ c. bleu cheese crumbles
Electric Pressure Cooker
Add the celery, onions, wing sauce, chicken broth and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and toss with the bleu cheese crumbles. Stir until well combined.
Add the chicken breasts to a sprayed or lined Crock Pot. Top with the buffalo wing sauce, celery, onion and chicken broth. Add an additional ½ c. chicken broth.
Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the bleu cheese crumbles.
(If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)