Slow Cooker Buffalo Chicken
I’m not sure how I got the idea of Buffalo chicken sliders in my head, but that’s the reason for me trying this recipe. I mean, I LOVE Frank’s wing sauce, so it’s only logical that I should LOVE this recipe. I didn’t…
I don’t think it’s the fault of the recipe. I’m sure hundreds of pins couldn’t be wrong on this one. I think I failed in the ratio of wing sauce to chicken.
I must preface this by telling you that I RARELY if EVAH use salt in my cooking. I’m one of those taste-it-before-you-eat-it people and then adjust my salt accordingly before the next bite. I’m VERY sensitive to sodium in my foods. So, using a whole bottle of wing sauce for me should have been a red flag. This is one reason I’m freaking out about traveling for work in the next few weeks. Eating out makes my mouth feel like a salt lick. *shudder*
In any event, S LOVED it! Couldn’t get enough of it!! Well, that’s good cause 3 pounds of chicken means TONS of left overs for just the two of us. Sometime later today, I think I’ll make some Buffalo chicken rolls for next weekend’s snacks. If I bake them, then freeze them, all we’ll need to do is just reheat them the oven. However, we may be doing our shopping early next weekend and get lunch on the way home. Hmm…I’ll still make them. S can eat them when I’m gone.
I think that next time I make them, I’m going to cut the hot sauce with maybe some chicken broth or something. Buttermilk? Another dressing packet? I don’t know, but something.
Baked Buffalo Chicken Rolls
Crispy and full of flavor, these baked buffalo chicken egg rolls never disappoint! They're easy to make, freeze well, and serve as the perfect healthy party appetizer!
Ingredients
- 12 egg roll wrappers buy the ones that are roughly 4" x 4" square
- 1 cup cooked and shredded chicken 6 ounces
- 1/2- 2/3 cup Frank’s Red Hot Sauce
- 1 cup crumbled blue cheese 4 ounces
- 1 cup broccoli slaw or coleslaw dry
- Blue cheese dressing for serving
Instructions
- Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
- Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
- To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
- Repeat with remaining rolls.
- Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.
Notes
To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
Recipe by Andie Mitchell
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 174Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 502mgCarbohydrates 21gFiber 1gSugar 1gProtein 9g
