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Pulled Buffalo Chicken For Nachos

Pulled Buffalo Chicken & Avocado Crema
Serves 6
The best pulled buffalo chicken comes from the slow cooker—low, even heat allows the meat to fall apart without drying out. If you don’t have one, poach the chicken breasts and then toss in hot sauce
  1. For Buffalo Chicken:
  2. 2 pounds boneless, skinless chicken breast
  3. 1 cup hot sauce (try Frank’s Red Hot)
  4. ½ cup chicken broth
  5. 2 cloves garlic, minced
  6. ½ teaspoon dried oregano
  7. ¼ teaspoon dried dill
  8. Pinch dried thyme
  10. For Avocado Crema
  11. 1 avocado
  12. ¼ cup Mexican crema (or sour cream or crème fraîche)
  13. Sea salt, to taste
  14. Freshly ground black pepper, to taste
  15. Pinch garlic powder
  1. For Buffalo Chicken:
  2. Add all ingredients to a slow cooker and cook on low 6 hours, or until chicken shreds easily. Remove chicken from slow cooker. Using two forks, shred meat. Return chicken to braising liquid and stir to combine.
  3. To store, use tongs to transfer chicken to a lidded container, adding some braising liquid to keep meat from drying out once reheated.
  4. For crema:
  5. Combine all ingredients in a food processor or blender and process until combined. Use immediately.
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Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

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