Vegan Crockpot Buffalo Chicken
Total time4 hr 10 min
Prep time10 min
Cook time4 hr
4.6(26)
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Learn more →Ingredients
6 servings
- 2 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup frank's redhot original hot sauce
- 3 tbsp unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
For serving
- ¼ cup crumbled blue cheese (optional)
Can be omittedblue cheese
- sliced celery, for serving (optional)
Instructions
- 1
Pat the chicken breasts dry and place them in a single layer in the slow cooker insert. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over both sides.
- 2
Pour the hot sauce over the chicken, then scatter the butter pieces on top and add the apple cider vinegar and Worcestershire sauce.
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