Slow Cooker Buffalo Chicken Roll-Ups

2015-10-10

Cuisine: American
Course: Appetizer, Main Dish
Skill Level: Beginner, Easy
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Servings : 8
Prep Time : 10m
Cook Time : 6:00 h
Ready In : 6:10 h

Slava Bond

I'm cooking chef since 1986. My..

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

and served with homemade blue cheese spread.

Ingredients

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

Method

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.