Welcome to the March 13, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales & affordable ingredients. This week’s Slow Cooker Buffalo Chicken recipe uses some of this week’s cheap boneless skinless chicken breast, plus the clearance Frank’s RedHot sauce I found at ALDI a couple weeks ago, cheap ALDI avocados from earlier in the week, and Stella Gorgonzola from an earlier deal at Jewel. (Collect sale items when you can find them, then mash them up into something new!)
Slow Cooker Buffalo Chicken with Gorgonzola Guacamole
Ingredients
– for the chicken
One medium yellow onion
8 peeled garlic cloves
2-3 lbs boneless skinless chicken breast
Juice of one small lime
1 tsp Kosher salt
12 oz bottle original Frank’s RedHot sauce
2 Tbsp butter
– for the guacamole
2 medium ripe avocados
1/2 a Roma tomato, diced
1 Tbsp diced yellow onion
1/2 Tbsp minced garlic
Juice of 1/4 small lemon
1/2 tsp chili powder
Sea salt, to taste
3 Tbsp Gorgonzola crumbles, or to taste
Directions
Spray slow cooker crock with cooking spray. Slice onion in thick rings and arrange onion slices and garlic on the bottom of your slow cooker. Place chicken on top of onions, squeeze on lime juice, and sprinkle with Kosher salt. Pour Frank’s RedHot sauce over chicken and add butter. Cook on low for 5-6 hours, ladle out some of the excess liquid, then shred.
Just before you’re ready to serve the chicken, make your guacamole: Mash avocado, then mix in diced tomato, diced onion, garlic, lemon juice, chili powder, sea salt, & Gorgonzola crumbles. Serve your Buffalo Chicken topped with the Gorgonzola Guacamole.
Easy, peasy, and (literally) lemon squeezy!
I will confess that only Junior High Guy and I ate the Gorgonzola guacamole — the other half of the family inexplicably fails to appreciate the joy of all things Blue Cheese, so they had theirs unadulterated. 🙂 But this super easy Crock Pot recipe is good either way! Low carb MashupDad just had his in a bowl with guacamole & cheese, while the boys and I made burritos.
Slow Cooker Buffalo Chicken would also be great on a sandwich bun or on nachos, and some of the leftovers made for just fantastic grilled cheese the next day.
Slow Cooker Buffalo Chicken with Gorgonzola Guacamole, printable recipe
Slow Cooker Buffalo Chicken with Gorgonzola Guacamole
Ingredients
- for the chicken
- One medium yellow onion
- 8 peeled garlic cloves
- 2-3 lbs boneless skinless chicken breast
- Juice of one small lime
- 1 tsp Kosher salt
- 12 oz bottle original Frank's RedHot sauce
- 2 Tbsp butter
- for the guacamole
- 2 medium ripe avocados
- 1/2 a Roma tomato diced
- 1 Tbsp diced yellow onion
- 1/2 Tbsp minced garlic
- Juice of 1/4 small lemon
- 1/2 tsp chili powder
- Sea salt to taste
- 3 Tbsp Gorgonzola crumbles or to taste
Instructions
- Spray slow cooker crock with cooking spray.
- Slice onion in thick rings and arrange onion slices and garlic on the bottom of your slow cooker.
- Place chicken on top of onions, squeeze on lime juice, and sprinkle with Kosher salt.
- Pour Frank's RedHot sauce over chicken and add butter.
- Cook on low for 5-6 hours, ladle out some of the excess liquid, then shred.
Just before you're ready to serve the chicken, make your guacamole:
- Mash avocado, then mix in diced tomato, diced onion, garlic, lemon juice, chili powder, sea salt, & Gorgonzola crumbles.
- Serve your Buffalo Chicken topped with the Gorgonzola Guacamole.
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