One Pot Shredded Chicken in Buffalo Sauce
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| One Pot Shredded Chicken in Buffalo Sauce |
You'll love this spicy, hearty, comfort food. Very easy to make with friends. You can make the rue and friends you can chop the vegetables. If you make your own, get your vegetables really chopped before you begin to rue. This gumbo will quickly become a family favorite.
Only a few minutes to pop it all in a pot, then just let it cook while you relax. Then open the lid to find a cooked chicken tender shreds on touch, is stuck in a buffalo sauce. Dinner made easy!
Ingredients
- 1.2 lb chicken breast, bone and without skin
- 5 tbsp unsalted butter
- 1/2 cup Frank's original red hot sauce
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup chicken broth
Instructions
- Place all the ingredients in a saucepan over medium heat. Chicken cannot be completely covered by the liquid (once melted butter) which is fine.
- Once the butter is melted, adjust heat so that the liquid boils. Cook for 50 minutes, turning once, or until the chicken can be easily torn. The sauce should thicken but if it is too watery, then remove the chicken and simmer until reduced.
- Shred chicken with a fork 2 (I do this in a pan). Serve!
Well, this recipe is for those days. :-) Because it's so darn tasty, and that's really it takes 3 minutes to prepare and no maintenance while he cooks. Only plonk the chicken and sauce ingredients in a saucepan and let Cook for 50 minutes until the chicken is super soft and can be shredded with a touch. Meanwhile, during that time the chicken was cooking, seasoning sauce reduces down until the end, it turned into a thick sauce glazed Buffalo. Yum!