Slow Cooker Buffalo Chicken Sandwich with Bleu Cheese Coleslaw

slow-cooker-buffalo-chicken-with-bleu-cheese-coleslaw

This one is so easy, it almost doesn’t qualify for it’s own post. As easy as it was, it turned out fantastic. I don’t use a slow cooker often, but this makes me wonder why.

I made the recipe even easier by using store bought slaw mix. It’s fine in a pinch. We served it with Alexia fries and onion rings, which made it even more easy.

We only used two large chicken breasts which we ate off twice. You could easily double that and just add a little more buffalo sauce and the whole seasoning packet.

Hat tip to LOTS of other bloggers and websites that posted similar recipes for the buffalo chicken.

Give this a try and let us know in the comments what you think.

Ingredients – Buffalo Chicken

Ingredients – Bleu Cheese Coleslaw

  • Salt and pepper
  • Shredded cabbage
  • Coleslaw dressing (store bought)
  • Bleu cheese

Ingredients – Other

 DIRECTIONS

  1. Place chicken in your slow cooker. Dust with the Ranch dressing packet, pour in 3/4 of the buffalo sauce and set to low. Cook six hours. (Note: you can also set the slow cooker for high and cut the cook time in half.)
  2. In a large bowl add the cabbage, bleu cheese (add some, taste and add more if needed to taste) and less of the dressing then you think you’ll need, toss to combine. Taste and adjust for seasoning. Add more dressing just before serving if need be. Place in the refrigerator.
  3. After six hours, using two forks, shred the chicken. Add a tablespoon or two of the olive oil (you could use butter if you like) and more buffalo sauce, if you like. Mix together and let it cook another 30 minutes to an hour.
  4. If you are making the fries/onion rings, follow the instruction on the package. If you want to make your own fries try these baked French fries (another slow cooker recipe as well).
  5. Just before serving, toast the buns.
  6. To serve, pile some chicken and coleslaw on the bun and enjoy. That’s it, super easy.
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Slow Cooker Buffalo Chicken Sandwich with Bleu Cheese Coleslaw

Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Amazing leftovers revisited. On a Sunday I made Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée. On Tuesday I reused the catfish and the avocado purée to make a Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Bleu Cheese Coleslaw with Baked French Fries.

This was so good and so easy.

I’ve made the fries like once a week since forever (here and here and here). The blue cheese coleslaw is the number one requested item when I’m asked to bring a side dish (by far). I’m ashamed that I’ve only posted the coleslaw once before. This time I doing a store bough coleslaw dressing. I don’t usually use pre-made dressings, but I did on this night, soooo… there.

 

Ingredients

  • 2 leftover cornmeal crusted catfish filets (recipe here)
  • 2 French baquettes (other any bread with crust outside and soft inside)
  • Leftover avocado and cilantro purée (recipe here)
  • Sriracha
  • Plain Greek yogurt
  • Dale’s Marinade (or soy sauce)
  • Shredded cabbage
  • Coleslaw dressing (store bought)
  • Bleu cheese
  • 3-4 baking potatoes cut into fries
  • Olive oil
  • Salt and pepper
Directions

  1. Soak fries in salty water for 10-15 minutes (minimum), drain and dry thoroughly. Preheat oven to 450 degrees. Put the fries in a large bowl and toss with oil to cover and season liberally with salt and pepper. Line a large sheet pan with non-stick aluminum foil and add the fries. Bake at 450 degrees for 10 minutes and cut the heat to 400 degrees and cook for another 5-10 minutes. Flip the fries over and continue cooking until you achieve desired doneness.
  2. In a large bowl add the cabbage, bleu cheese and less of the dressing then you think you’ll need, toss to combine. Taste and adjust for seasoning. Add more dressing just before serving if need be. Place in the refrigerator.
  3. In a small bowl combine about a cup of Greek yogurt, 1-2 tablespoons of Sriracha, 1-2 tablespoons of Dale’s (or soy sauce) and mix to combine. Adjust to your preference. If you want more heat add more Sriracha, set aside.
  4. Reheat the catfish in the oven as the fries are finishing up..
  5. Slice the baquettes in half and dig some of the soft middle out (more room for the good stuff). Just before serving, add the bread to the oven to slight toast.
  6. Slather the top piece of bread with the Sriracha “mayo” and the bottom with the avocado spread. Add the catfish and coleslaw and enjoy.
Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Slow-Cooker Pulled Pork, SC Mustard BBQ Sauce and Blue Cheese Coleslaw with Baked French Fries

Slow-Cooker Pulled Pork, South Carolina Mustard BBQ and Blue Cheese Coleslaw with Baked French Fries

In the south it is sacrilege to not smoke barbecue. Well I don’t have a smoker and I do have a slow-cooker. In South Carolina, where I live, and really anywhere in the Carolinas there is a BBQ joint on every other block. That is a great thing. Some restaurants do it better than others, of course, but it is all good.

Barbecue Sauce

BBQ sauce is the source of many great debates here in the south. Where I live in Greenville, SC, we are in the middle of several regions with clearly defined sauce preferences. The western parts of the Carolinas generally prefer tomato based sauces. The upstate of SC to the midlands prefer mustard based sauces. The midlands of SC and foothills of NC go for the vinegar based sauces. A small portion of the southern part (in the middle) of SC and into GA prefer (gasp) ketchup based sauces (yuck). I like all of them but my favorite since I was a kid is the mustard based, so that’s what I go with. I found a great recipe here at the Food for my Family site. Before I continue, sauce is a condiment that you add after. You don’t cook BBQ in sauce, you just don’t do it.

Slow-cooker

I never owned a slow-cooker. My cable TV provider (stick with me) has a rewards program that gives you points each month. Once a month they offer up items you can get using your points. I got a slow-cooker. So now I have this thing and have no clue what to do with it. Well, here is what I did with it first.

 

Pulled Pork Ingredients

  • 1 2 to 4 pound boneless pork shoulder (whatever will fit in your slow-cooker)
  • 6 potato buns (or your favorite hamburger buns)
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 2 teaspoons hot paprika
  • 2 teaspoons mustard powder
  • ½ teaspoon ground cumin
  • ½ cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 1 teaspoon liquid smoke
  • 3 tablespoons Dale’s marinade (or soy sauce)
  • Salt and pepper

South Carolina Mustard Barbecue Sauce Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/3 cup onion, minced
  • ½ cup yellow mustard
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 ½ tablespoons hot sauce (Tabasco or Texas Pete)
  • Salt and pepper to taste

Blue Cheese Coleslaw Ingredients

  • 1 package shredded cabbage
  • 1 package broccoli slaw mix
  • 1 cup blue cheese crumbles (less or more if you like)
  • 1 cup coleslaw dressing (less or more if you like)
  • 2 tablespoons plain Greek yogurt
  • Salt and pepper to taste

Baked French Fries Ingredients

  • 3-4 baking potatoes cut into fries
  • Olive oil
  • Salt and pepper
Slow-Cooker Pulled Pork Directions

  1. Combine 1 tablespoon of the brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and ½ teaspoon pepper in a small bowl and combine. Rub the pork until covered.
  2. Heat a large skillet over medium high heat. Add vegetable oil and heat until it shimmers. Sear the pork on all sides until browned, about 5 minutes. Remove the pork and add a ½ cup or so of water. Whisk to remove any bits and drippings from the pan. Add that liquid to your slow-cooker.
  3. Add the vinegar, tomato paste, remaining brown sugar, liquid smoke and Dale’s marinade plus another cup of water to the slow cooker. Whisk to combine. Add pork and more water if needed. Cover and cook on low for 4 hours. After 4 hours, turn the pork over and cook for another 4 hours.

South Carolina Mustard Barbecue Sauce Directions

  1. In the meantime, heat a sauce pan over medium heat. Add butter and cook until melted and add the onion and garlic. Once the onion becomes transparent and soft, add the yellow mustard, brown sugar, apple cider vinegar and hot sauce. Whisk to combine and reduce heat, simmer for about 10 minutes. Remove from heat until cooled slightly. Pulse with an immersion blender until smooth, season with salt and pepper to taste. Allow the sauce to cool completely. Place in the refrigerator.

Baked French Fries Directions

  1. Soak fries in salty water for 10-15 minutes (minimum), drain and dry thoroughly. Preheat oven to 450 degrees. Put the fries in a large bowl and toss with oil to cover and season liberally with salt and pepper. Line a large sheet pan with non-stick aluminum foil and add the fries. Bake at 450 degrees for 10 minutes and cut the heat to 400 degrees and cook for another 5-10 minutes. Flip the fries over and continue cooking until you achieve desired doneness.

Blue Cheese Coleslaw Directions

  1. In a large bowl add the cabbage and broccoli slaw mix, blue cheese, yogurt and less of the dressing then you think you’ll need, toss to combine. Taste and adjust for seasoning. Add more dressing just before serving if need be. Place in the refrigerator.
Slow-Cooker Pulled Pork, SC Mustard BBQ Sauce and Blue Cheese Coleslaw with Baked French Fries