Pulled Buffalo Chicken Recipe

This weekend is one of my favorite awards shows: the Oscars! It’s the “Superbowl” of film geeks everywhere. Since we’re going to have some people over for a viewing party, I was trying to think of some yummy gluten-free appetizers that would satisfy my non-GF friends. And since this worked so well for the Superbowl (which I also ADORE watching!), I figured it would be a great Academy Awards party appetizer too.

This recipe is super easy and it warms your whole house up with delectable smells. It’s a bit more healthy than “normal” buffalo chicken since it uses healthy oils instead of buttery, yet it tastes so buttery and awesome that everyone will love it and no one will believe it’s dairy-free! (Yum! This is making me hungry and it’s 7:30AM!)

You’ll find the recipe below, or you can go here and download, save and print the recipe PDF. Because if your family is like mine, they’ll be requesting this dish over and over. So I printed mine and put it in My Very Own DIY Gluten-Free Book and we make it a few times a month. Yum!!!

Noi’s Pulled Buffalo Chicken (CrockPot) Recipe

6 tablespoons oil (2 of olive oil, 4 of sunflower oil)
          + additional olive oil if browning chicken
1/2 cup Frank’s Original Hot Sauce
2 teaspoons tomato paste
4 teaspoons chile powder
3 teaspoons brown sugar
1/4 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
1 cup chicken broth (approx. 1 small 14 oz. package of Pacific Brand broth)
2 pounds chicken (either 4 breasts, 8 cutlets or 2 packages of tenders – I get whatever’s on sale)
Corn starch


Turn Crockpot on High
Combine first three ingredients in small mixing bowl and stir until fully mixed.
Whisk in the spices.
Whisk in chicken broth
Transfer to crockpot with heat on high
Brown chicken in additional olive oil (med heat: 6). Just brown it though- Don’t completely cook  or it gets tough
                    (I’ve done cutlets and tenders raw and they cook in about 3 hours without browning, no problem)
Place browned chicken in crockpot and spoon sauce over to cover
Turn crockpot heat down and cook 3 hours on low.
After about 2.5 hours, you can thicken sauce: carefully remove chicken (it’ll break apart easily) and whisk in cornstarch 1/2 tsp at a time until desired thickness
Replace chicken and use a fork to break it up until it’s all “pulled” and soaking in sauce


You can bake up some oven fries (slice white potato, coat with olive oil and sprinkle with a little garlic, salt and pepper)…

or ladle over a baked potatoes…
or use as an appetizer by serving with GFCF crackers (Glutino Garden Veggie are our fave)…
or cut up a tray of celery “spoons” (trim and cut celery stalks in half, put a tablespoon of chicken on the fat end and top with some blue cheese dressing)

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