Monday, February 4, 2013

Slow Cooker Buffalo Chicken Drumsticks

Slow Cooker Buffalo Chicken Drumsticks
Yield: Serves 2-4 people


3-4 raw chicken drumsticks
1 12oz bottle of Frank's Red Hot
20-30 shakes of Tabasco sauce (depending on your heat preference)
1 tablespoon of Worcestershire sauce
1 medium onion (diced)
4-6 garlic cloves (smashed)
2 dried jalapenos
1 stick of butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika


1. Put all of your ingredients, besides your chicken, in to your slow cooker for 1 hour and 30 minutes on high. After your ingredients have marinated together take out one of your dried jalapenos. With your immersion blender, blend your sauce until it is smooth and creamy!
2. Add your chicken drumsticks and cover your drumsticks in sauce with a large spoon. Cook on high for 4 hours. Periodically stir/rotate your chicken drumsticks about once an hour.
3. After four hours in the slow cooker, take your chicken out and place on a cookie tray that has been sprayed with cooking spray (heavily). Use a slatted spoon to scoop your chicken drumsticks out individually so as to not have excess sauce on them. Broil on high for five minutes. Serve immediately with blue cheese or ranch dressing and celery.  Enjoy!

My husband ate this entire tray (4lbs of chicken) in one sitting...Men... :)

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