Best Buffalo Bbq Pulled Chicken With Blue Cheese Cornbread Topper Recipes

BUFFALO PULLED CHICKEN

Buffalo Pulled Chicken image

This slow cooker dump dinner is one of my go-to's. The lighter chicken is a nice alternative to pulled pork. -Kim Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1/2 cup Buffalo wing sauce
2 tablespoons ranch salad dressing mix
4 boneless skinless chicken breast halves (6 ounces each)
Optional ingredients: celery ribs or crusty sandwich buns, crumbled blue cheese, additional wing sauce and ranch salad dressing

Steps:

In a 3-qt. slow cooker, mix wing sauce and dressing mix. Add chicken. Cook, covered, on low until meat is tender, 3-4 hours., Shred chicken with 2 forks. If desired, serve on celery, top with additional wing sauce and cheese, and serve with ranch dressing.

Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1288mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

BARBECUE CHICKEN CORNBREAD

Barbecue Chicken Cornbread image

Make cornbread the star, not the side dish, by baking chunks of juicy barbecue chicken right into it.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup chopped barbecued chicken
1/4 cup chopped fresh cilantro
1/2 cup chopped scallions

Steps:

Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.