Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 3/4 cup buffalo wing sauce
  • 2 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 4 oz cream cheese, softened and cubed
  • 2 tbsp buffalo sauce
  • 8 brioche buns, split
  • 2 tbsp butter, softened
  • 1 cup blue cheese crumbles
  • 2 stalks celery, thinly sliced

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the 3/4 cup buffalo sauce, melted butter, minced garlic, and smoked paprika. Pour the mixture over the chicken, ensuring every piece is coated.
  3. Cover and cook on LOW for 6 to 7 hours until the chicken is fragrant and the sauce has thickened.
  4. Remove the lid and use two forks to shred the chicken apart directly in the slow cooker.
  5. While the chicken is still hot, stir in the cubed cream cheese and the additional 2 tbsp of buffalo sauce until completely melted and emulsified.
  6. Heat a skillet over medium heat with 2 tbsp softened butter and toast the brioche buns face-down until mahogany brown.
  7. Pile shredded buffalo chicken onto each toasted bun and top with blue cheese crumbles and sliced celery.