Buff-matoes

Name: Buff-matoes
Ingredients: 2 large boneless, skinless chicken breasts; 2 boneless, skinless chicken thighs; 1 cup low-sodium chicken stock; 2 cups your favorite Buffalo wing sauce; 1/2 cup crumbled blue cheese; 1 large carrot, 1/4-inch dice; 1 large stalk celery, 1/4-inch dice; 1 tablespoon melted butter; Hot sauce; 4 cups cherry tomatoes; Serving suggestions: ranch dressing, celery sticks and carrot sticks

11 ingredients

11 steps

Ingredients

2 large boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
1 cup low-sodium chicken stock
2 cups your favorite Buffalo wing sauce
1/2 cup crumbled blue cheese
1 large carrot, 1/4-inch dice
1 large stalk celery, 1/4-inch dice
1 tablespoon melted butter
Hot sauce
4 cups cherry tomatoes
Serving suggestions: ranch dressing, celery sticks and carrot sticks

Directions

1

In a slow cooker, place the chicken breasts and thighs, wing sauce and stock.
2

Set to low and cook until the chicken pulls apart with a fork, 6 hours.
3

Remove the chicken and drain off any excess liquid, reserving the liquid for a later use.
4

Shred the meat with two forks and then chop until quite fine.
5

Mix the chopped chicken with the blue cheese, carrots and celery.
6

Add the melted butter and hot sauce to taste.
7

Add about 1/4-cup drained cooking liquid back to the mix to moisten.
8

Cut off the tops of each tomato and scoop out interior with a small spoon.
9

Stuff each hollowed-out tomato with a scoop of the chicken mixture.
10

If desired, warm up slightly in a 300 degree F oven for 8 to 10 minutes.
11

Serve with a dipper of your favorite ranch dressing, carrot sticks and celery sticks.