This recipe has been a great success over at Le Creme De La Crumb! It has received lots of wonderful feedback from readers. Let’s take a look at what some of them have said about it:
Delicious and quick to prep. This was my first experience with buffalo sauce, so I did not add the red pepper as I thought it might be too hot. There plenty of flavor without the red pepper, but I will give the pepper a try next time I make this.
Thank you for the AMAZING recipe! Not only was it delicious, but so simple to prepare. I also added some bell pepper, onion and water chestnuts when there was about an hour and a half left to cook. This was a big hit with my family.
- 4 large Perdue boneless skinless chicken breasts, cut into 1 inch pieces
- ⅓ cup Argo corn starch
- 2 tablespoons oil
- ⅔ cup Franks buffalo sauce
- 1½ cups Domino brown sugar
- ¼ cup Kikkoman soy sauce (I use low sodium)
- 3 tablespoons Heinz apple cider vinegar (may sub white vinegar)
- ½ teaspoon garlic powder
- 1 tablespoon corn starch
Heat oil in a skillet over medium-high heat. Add chicken pieces and ⅓ cup corn starch to a large resealable bag. Seal and shake to coat chicken. Add chicken to pan and saute for a couple of minutes, just long enough to brown the very outside of the chicken.
Spray the inside of your slow cooker with cooking spray. Add chicken.
Whisk together all sauce ingredients. Pour over chicken and give it a good stir. Cover and cook on low for 3-4 hours.
Quick Tip: If you want less heat, reduce the amount of Buffalo sauce. This is still going to be pretty hot!
Thanks to le creme de la crumb for this dinner with a welcoming kick!