Loading Video...
Recipe courtesy of Jeff Mauro


Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 6 hr 15 min
  • Active: 30 min
  • Yield: 8 appetizer servings
Share This Recipe



  1. 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.
  2. 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.
  3. 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.
  4. 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!

Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
40m Intermediate 92%
20m Easy 98%
28m Easy 95%
18m Easy 95%
19m Easy 97%
14m Easy 90%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now