Spicy Buffalo Chicken Sandwiches

So I first ran into this recipe while making one of the Once A Month Mom menus.  I was hesitant to eat it but once I tried it we were hooked so I decided to make it again as it was an easy crockpot meal and it had been a while since we had eaten it.

It definitely has some kick to it but it is oh so yummy!!  I put a little cheese on it on a bun and inhale!  Plus there were a few too many leftovers for us so I just tossed them in a freezer bag and froze the rest.  It reheats great as well!!

So here is the linky back to the original recipe.  I didn't really change anything except for the fact that I used all chicken breasts and didn't use molasses (I'm not a fan of it!).

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Ingredients:

1 T extra virgin olive oil
1 lb boneless, skinless chicken thighs, cut into 1 ½ inch pieces
1 lb boneless, skinless chicken breasts, , cut into 1 ½ inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
3 cloves garlic, roughly chopped
1 medium red bell pepper, seeded and diced small
14.5 oz can crushed tomatoes (diced tomatoes would work as well)
1/4 - 1/3 c hot pepper sauce, or more to taste (I used 1/4 c and it was not too hot)
3 T Worcestershire sauce
2 T yellow mustard
1 T unsulfured molasses
8 hamburger buns

Directions:

1. In a large skillet, heat oil over medium high heat. Add chicken thighs, season with salt and pepper and cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
2. To skillet, add onion, garlic and bell pepper and cook over medium heat, stirring constantly until onion is translucent, 6 minutes. Add ¼ cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
3. To slow cooker, add crushed tomatoes, hot pepper sauce, Worcestershire sauce, mustard and molasses. Stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.

Taco Pockets

Ever want tacos but don't want the mess?!  I am a huge taco fan but my husband isn't so much.  So I found this recipe in one of my Taste of Home cookbooks and thought it sounded quick and easy and it was sooooooo good!  I did tweek a few things and I couldn't find the recipe online to link back to so I will just give you my version!  You could almost do anything with this recipe, I may try some different combinations next time!!

Taco Pockets

adapted from Taste of Home

• 1 lb ground beef (or turkey)
• chopped onion (we used dried onion flakes)
• 2 cups shredded cheddar cheese
• 1 cup salsa
• 1 packet taco seasoning
• 3 tubes (8 oz each) refrigerated crescent roll dough
• various taco toppings (sour cream, guac, etc)

1. In a large skillet, cook beef and onion until meat is no longer pink; drain.  Add taco seasoning and water as directed on packet.
2. Unroll crescent roll dough and separate into 12 rectangles pressing seams together well.  Place on ungreased baking sheets.  Place a spoonful of meat in the center of each rectangle.  Top with a large pinch of cheese and a spoonful of salsa.  Bring all four corners up to the center and pinch to seal.
3. Bake at 350 degrees for 25-30 minutes or until golden brown.  Serve desired with desired toppings.

These really freeze well too and then you can just warm them up in the oven if you want.  Ours didn't last long enough for me to freeze any.  They were so yummy!!  I could probably eat these every day!