RECIPE: Slow Cooker Buffalo Chicken Sliders & January Blues

Well, first off, nothing heals January blues quicker than a hot, comfort-food dinner and these sliders fit the bill. The chicken could not be easier to prepare, and the punchy blue cheese dressing and the crispy, fresh celery salad as a topping makes for a fun and joyful meal-in-a-bun. I like serving these with some sweet potato fries.

So what’s with the January blues, you may ask? Well, I don’t know how your resolution month is going, but ours started with a brutal bronchial infection that ran rampant through the house for two weeks. It has prevented me from keeping my morning routine going, which keeps me sane, happy, productive, and balanced. That routine includes morning work-out walks at a beautiful city park, meditating after coffee, and working on my blog, and shop in between client work on a strict schedule. I seem so distracted and undisciplined, and that is why I have been MIA here (apologies), and I feel really scattered. The weather has turned for the worse here in Chitown (Hi, 10 degrees anyone?) which is not helping either. But as my depression fog and cough slowly dissipate, so do my distractions. I know in my heart I need to get back on a disciplined schedule (something I started after deciding to freelance and focus on my own endeavors last year) and keep the happy stuff going in my life to stay positive and connected to the universe and my journey. Yoga and meditating help with that. So does GOOD FOOD. So here you go. Cook up some happy in your crockpot with his recipe, and you will have a good handful of shredded chicken leftover to throw on a baked potato or a spicy salad the next day-a great way to spread the happy all week.

I hope to get back on my content publishing train to keep sharing the love with you, thanks for your patience. Also, check out my shop and Etsy store, I have added quite a bit of fun things over at Etsy this month. I know we are all broke after the holidays, but hey, Valentine’s Day is coming, and maybe you need a little something to brighten your January? Right!?

4 chicken breasts

3/4 cup Frank’s Hot Sauce

1 tsp. Kosher salt

1 tsp. garlic powder

1/2 tsp. cayenne (or to your taste)

1 Tbsp. cornstarch

2 Tbsp. olive oil

2 Tbsp. olive oil

2 Tbsp. lemon juice

1/4 tsp. Kosher salt & pepper

1 Granny Smith apple, thinly sliced and cut into matchsticks

2 cups diced celery

2 cups thinly sliced cabbage

1 green onion, finely chopped

3 Tbsp. honey

1/2 cup mayonnaise

2 Tbsp. apple cider vinegar

dash celery salt

1/2 cup Greek yogurt

2 Tbsp. milk

1/2 tsp. white vinegar

1/4 tsp. black pepper

1/3 cup crumbled blue cheese

In a crockpot, place all the chicken breasts. In a small bowl, whisk the hot sauce, spices, and oil. Pour the sauce over the breasts and cover. Cook on low for 4-5 hours. Remove the chicken once tender and shred. Meanwhile, mix the cornstarch with a couple tablespoons of water until smooth, then add to the juice in the crockpot and whisk. Crank the slow cooker up to high and cover. You are thickening the sauce and it should take about 30 minutes. Once thickened, return chicken back to the crock pot and mix to coat. Keep warm until serving.

Meanwhile, mix all the blue cheese dressing ingredients until smooth, and keep chilled until ready to serve. (Can be made a day ahead).

Prepare the celery salad by simply adding all the vegetable ingredients in a bowl. Make the dressing by whisking the vinegar, honey, mayo, celery salt, olive oil, and lemon juice. Adjust the seasoning with salt and pepper, and pour over the chopped vegetables and toss. This can be made a day ahead, tossing occasionally.

When serving, place chicken on toasted buns. Top with celery salad and drizzle the blue cheese dressing. Eat up!