Buffalo Chicken


April 20, 2019

  • Prep: 5 mins
  • Cook: 5 hrs
  • Yields: 6 serves


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.

7Enjoy 😊

Submitted by Joanne Talarico


3 Reviews


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!

Darren Comley

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

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