Spicy Garlic Buffalo Chicken Sliders

Everyone has their favorite buffalo sauce…whether its the traditional hot sauce, bbq, or a combination of two sauces together. Well, at our house its spicy garlic, a nice mixture of traditional hot sauce with garlic sauce and when I found a copy cat recipe for Buffalo Wild Wings spicy garlic sauce, I had to give it a shot. I decided to use it on pulled chicken sliders that are cooked in the crock pot. Now, I like to make the sauce a day before I am actually going to cook the chicken, its one of those things that the longer it sits, the better it is.

What you need (for the sauce):

• 1 cup Moore’s Original Wing Sauce
• 1/3 cup vegetable oil
• 1 tsp sugar
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp Worcestershire

Then:

• combine all ingredients in mixing bowl
• whisk for 1-2 minutes until completely blended
• simmer in saucepan for 20 minutes

 

What you need (for the sliders):

• Sweet Hawaiian Mini Sub Rolls
• 1 lb bonesless, skinless chicken breasts
• 2 Tbs butter
• your homemade sauce
• 1 ranch dressing seasoning packet
• ranch dressing (see my post “OMG Outback Ranch” and make your own!)

Then:

• place chicken breasts in crock pot
• sprinkle ranch packet on top
• pour half your sauce on top of chicken and cook on low for 7-8 hours
• remove chicken from crock pot and shred with 2 forks
• place back in crock pot, adding reminder of sauce and stirring well
• next place butter in crock pot and stir some more!
• serve on Hawaiian bun with ranch dressing (optional, but highly reccomended)

The important stuff (per serving):

Makes 7-8 servings

• Calories – 288
• Fat – 7.5 g
• Carbs – 40.7 g
• Sodium – 401.5 mg
• Protein – 15.6 g

 

Individual Pot Pie’s

Who doesn’t like chicken pot pie? Much less, who doesn’t like cute little individual chicken pot pie’s? These are extremely easy and a good hearty meal for this cold weather we have been experiencing!

What you need:

• 2 boneless, skinless chicken breasts (or use a rotisserie)
• 1-2 Tbl garlic powder
• 1 can chicken broth
• 4 Tbl flour
• 4 Tbl butter
• 1 1/2 cups milk
• carrots
• Pepperidge farm pastry cups

Then:

• I cooked my chicken in the crock pot all day so that when I got home it was ready to go. First pour some broth in the bottom of the crock pot, then sprinkle each side with salt, pepper and garlic powder. Cook on low for 8 hours.
• Cut carrots into small pieces. Boil in broth for 15 minutes, or until tender.
• In a saucepan melt butter over low heat.
• Once melted stir in flour, salt and pepper, stirring constantly until mixture is smooth.
• Remove from heat and gradually stir in milk.
• Heat until boiling, stirring constantly.
• Boil for 1 minute or until desired consistency, adding more milk as needed.
• Cut up/shred chicken into small pieces and stir into the flour mixture. Next add the carrots and stir until mixed completely.
• Bake pastry cups according to directions on package.
• Remove tops of the pastry cups and fill with chicken pot pie filling.

 

The important stuff (per serving):

Makes 8 servings (8 individual pot pies)

Calories – 389