Slow Cooker Buffalo Chicken Roll-Ups

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

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Slow cooker Buffalo chicken roll-ups. Spicy chicken thighs cooked in slow cooker

and served with homemade blue cheese spread.


  • 3 pounds (1.44 kg) skinless chicken thighs,bone-in
  • 2 oz (60 ml) bottle hot pepper sauce
  • 1 ½ teaspoons paprika
  • 1/4 teaspoon freshly ground black pepper
  • Blue Cheese Spread (recipe follows)
  • 8 7-8 inches (18-20 cm) whole wheat tortillas
  • 2 cups (500 g) thinly sliced celery
  • 1 cup (250 g) finely shredded carrots
  • For Blue Cheese Spread:1/2 cup (125 ml) fat-free sour cream
  • 1/2 cup (125 ml) light mayonnaise
  • 1/2 cup (125 g) crumbled blue cheese
  • 3 tablespoons fat-free milk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic,peeled and quartered


Step 1

To make Blue Cheese Spread: In a food processor,combine all ingredients. Process until smooth. Set mixture aside.

Step 2

Place chicken thighs in slow cooker.

Step 3

In a small mixing bowl,combine hot pepper sauce,paprika and ground black pepper. Mix well and pour over chicken.

Step 4

Close slow cooker and cook on low-heat setting for 5-6 hours or until chicken thighs are cooked through.

Step 5

Remove cooked chicken from slow cooker and discard cooking liquid. When chicken is cool,remove meat from bones;discard bones. Using two forks,shred chicken.

Step 6

Spread 2 tablespoons homemade Blue Cheese Spread onto each tortilla. Top with celery,carrots and shredded chicken. Roll-up from the bottoms and serve.

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