April 20, 2019
5 hrs 5 mins
1 kilo chicken thighs
Breading mixture ( 2 cups of plain flour, 3 tablespoons of smoked paprika, 3 teaspoons of cayenne pepper and 3 teaspoons of salt)
3 tablespoons of butter
1 bottle of Franks Red Hot sauce or similar
Additional 2 tablespoons of butter
1Place chicken thighs in breading mixture and mix well, put in the fridge for 4 hours in a sealed container.
2Using a searing slow cooker (or frypan) add 3 tablespoons of butter to melt then lightly sear chicken thighs.
3Return insert to slow cooker adding additional butter and Franks Red Hot sauce.
4Cook on Low for 5 hours .
5Then shred chicken and mix well.
6Serve in wraps or whatever suits you.
Submitted by Joanne Talarico
May 9, 2020
A disaster for me unfortunately, halfed all the ingredients, had the chicken cut into small strips and used a different brand of hot chilli sauce (Hoy Fung Sriracha) as I didn’t know of the sauce listed. Found the amount of flour to be excessive. This was the first slow cooked meal I’ve made that I couldn’t eat. Would love to hear what others did to create this dish? If I tried it again I would use a fraction of the flour and use a completely different type of sauce.
November 21, 2019
Great, the whole family enjoyed! I wasn’t able to find Franks sauce so I used another spicy tomato sauce but I also added 1dl of cooking cream and it turned out to be perfect.
Love this site!
April 25, 2019
This is a great recipe. Couldn’t find Franks sauce so had to substitute with beerenberg hot tomato sauce. Will definitely look wider foe Franks sauce and do this again
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.