I’ve used a technique like this for buffalo chicken for sliders. Chicken + sauce + crockpot, shredded and put back in the sauce works great with lots of sauce flavors.
This looks amazing! Like Kiryn, I have used a crockpot to make other shredded chicken. A personal favorite is chicken with homemade taco seasoning for quesadillas! I’m so glad you’re still putting out weekly recipes, I haven’t had a bad one from you yet!
I bet that if you cooked the chicken in an electric pressure cooker (which I have recently all but replaced my slow cooker with) that you’d be able to thicken the sauce right in the cooker… but you might want to reduce the amount of sauce you use or increase the amount of corn starch due to how little moisture you’ll lose in the cooking process.
Also protip – if you’re using a slow or pressure cooker, you can “shred” chicken and pork using only a potato masher.
Multipot/InstantPot users, this’ll work as a one pot (+ one bowl,) but make sure to use the “sauté” setting, not the “brown” setting when reducing/thickening the sauce.
This was insanely good. My slowcooker gets pretty hot so only had to slow cook the chicken for 4 to 4.5 hours. Other than that I followed the directions to the ‘T’, and it turned out perfectly.
Rosy, I cut the spicy stuff from the Bourbon chicken recipe which is similar and it works just fine. My wife hates spicy stuff. And when ya think about all the “asian” dishes out there, s’all variations of the same thing. Not unlike most “mexican” food. Tortilla with cheese meat n salsa. “Asian” is meat with honey, soy and pick a spice over rice or noodles.
April 6th, 2018 at 1:19 am
I’ve used a technique like this for buffalo chicken for sliders. Chicken + sauce + crockpot, shredded and put back in the sauce works great with lots of sauce flavors.
April 6th, 2018 at 8:12 am
This looks amazing! Like Kiryn, I have used a crockpot to make other shredded chicken. A personal favorite is chicken with homemade taco seasoning for quesadillas! I’m so glad you’re still putting out weekly recipes, I haven’t had a bad one from you yet!
April 6th, 2018 at 10:00 am
We found our April Fools joke. SHOVELCRY.
April 6th, 2018 at 11:04 am
I bet that if you cooked the chicken in an electric pressure cooker (which I have recently all but replaced my slow cooker with) that you’d be able to thicken the sauce right in the cooker… but you might want to reduce the amount of sauce you use or increase the amount of corn starch due to how little moisture you’ll lose in the cooking process.
Also protip – if you’re using a slow or pressure cooker, you can “shred” chicken and pork using only a potato masher.
April 6th, 2018 at 5:09 pm
Multipot/InstantPot users, this’ll work as a one pot (+ one bowl,) but make sure to use the “sauté” setting, not the “brown” setting when reducing/thickening the sauce.
April 8th, 2018 at 8:53 pm
So, I cannot handle any sort of spice (sadly), would it be possible to leave out the spicey stuff and have it come out ok?
April 9th, 2018 at 4:57 pm
ait, isnt that mostly the same recpe as the ourbon chicken?
April 10th, 2018 at 9:06 pm
I just made this in my Instant Pot. Holy cow this is outstanding! Thank you for the new recipe!
April 11th, 2018 at 12:59 pm
This was insanely good. My slowcooker gets pretty hot so only had to slow cook the chicken for 4 to 4.5 hours. Other than that I followed the directions to the ‘T’, and it turned out perfectly.
Thank you for all you do? 😀
April 11th, 2018 at 10:04 pm
Rosy, I cut the spicy stuff from the Bourbon chicken recipe which is similar and it works just fine. My wife hates spicy stuff. And when ya think about all the “asian” dishes out there, s’all variations of the same thing. Not unlike most “mexican” food. Tortilla with cheese meat n salsa. “Asian” is meat with honey, soy and pick a spice over rice or noodles.
April 15th, 2018 at 12:43 pm
Time to make me some yummy chicken