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Slow Cooker


Buffalo Chicken

6 boneless, skinless chicken breasts
1 cup Frank’s Red Hot sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire Sauce
8 tablespoons (1 stick) melted butter
2 teaspoons minced garlic
1 tablespoon Paprika
Bleu Cheese Salad Dressing
Spray bottom of slow cooker with non-stick cooking spray.
Place chicken breasts on bottom of slow cooker. Mix hot sauce, vinegar, Worcestershire Sauce, butter, garlic and paprika together and pour over chicken breasts.
Cook on low for 6-8 hours. Cool slightly and shred chicken with two forks. 
Serve over a salad, in tacos or on buns, topped with bleu cheese dressing.
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