Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Old Fashioned
Save Recipe Print
Total:
6 hr 15 min
Active:
30 min
Yield:
8 appetizer servings
Level:
Easy
Total:
6 hr 15 min
Active:
30 min
Yield:
8 appetizer servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a slow cooker, place the chicken breasts and thighs, wing sauce and stock. Set to low and cook until the chicken pulls apart with a fork, 6 hours.

Remove the chicken and drain off any excess liquid, reserving the liquid for a later use. Shred the meat with two forks and then chop until quite fine. Mix the chopped chicken with the blue cheese, carrots and celery. Add the melted butter and hot sauce to taste. Add about 1/4-cup drained cooking liquid back to the mix to moisten.

Cut off the tops of each tomato and scoop out interior with a small spoon. Stuff each hollowed-out tomato with a scoop of the chicken mixture.

If desired, warm up slightly in a 300 degree F oven for 8 to 10 minutes. Serve with a dipper of your favorite ranch dressing, carrot sticks and celery sticks.

Cook's Note

Any leftover meat is great on a salad or sliders!

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