It seems I’ve been seeing a lot of recipes on Pinterest lately that are some variation on Buffalo wings. I had to get in on the action, as wings are one of my favorite foods. I’ve been wanting to “fancy up,” baked potatoes, so I figured it would be the perfect combo.
Buffalo Chicken Baked Potatoes
- 4 skinless, boneless chicken breasts, far trimmed
- 1/4 cup brown sugar
- 1 stick butter
- 1 large bottle hot sauce
- 4 baked potatoes
- crumbled blue cheese
Set the temperature on your slow cooker to high. This is important for the first step.
I used succanat in place of brown sugar for this recipe. I put that, with the butter into the crockpot. Unsalted is preferred, but salted will work too.
When the butter and sugar looks like this, turn the temperature down to low.
Add the hot sauce. My bottle measured about 1 1/2 cups.
You can stir it all up a bit or leave the mixture to its own devices.
Add the chicken to the hot sauce mixture and let it swim a bit before putting the top on.
You’re going to let this cook about 7 hours. Around hour 5, start to shred the chicken with two forks and let simmer in the sauce.
Serve on baked potatoes with blue cheese. You may also add additional toppings such as sour cream.
You can also use small potatoes for an appetizer style dish. I would go for it either way; this is going to be a staple in our home. It is great for family gatherings, as well.