For me, true buffalo chicken is a tad spicy. But it is a classic as well as a well-known "man food", so I put a creamy spin on this crock pot recipe which requires occasion add-ins during the cooking process. Your whole family will love this mild version, served on top of rice with shredded cheddar or on a sandwich bun.
2 frozen chicken breasts
½ bottle hot wing sauce1 8oz brick cream cheese
1 12 oz can beer (any kind-I used light)
Slow-cooker time: 8 hours-varied temperature noted below
Place in slow cooker on high for 2 hours, then switch to
low for 4 hours. Stir occasionally.
Get ready to add after the 6 hours:
2
carrots, peeled finely diced
½
onion, thinly sliced
Continue to cook on high for 1 hour.
Last but not least:
1 cup frozen corn.
Switch to low. Add 1 cup frozen corn, stir. Cook 1 more hour, then keep on low until ready to serve.
Last but not least:
1 cup frozen corn.
Switch to low. Add 1 cup frozen corn, stir. Cook 1 more hour, then keep on low until ready to serve.
