November 13, 2020
Happy Friday the 13th, Slow Cookerers!
:-)
I've got a confession. I might quite possibly be addicted to buffalo wing sauce.
My tongue is salivating just thinking about it...
I dip hardboiled eggs in Buffalo Wing Sauce, pour it into soups, add a dash or two to a breakfast omelet, and mix it with ranch dressing to put on my salads.
This isn't a problem for me.
SO, if you are interested in a few of my favorite Buffalo Wing Sauce recipes, here they are:
super yummy, warms the belly, and uses *everybody's* favorite cheese-in-a-box, Velveeta!!
:-)
here is the full recipe for the soup:
Ingredients.
2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour (I used rice flour)
-2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 oz Velveeta
1/2 cup hot wing sauce
1/2 tsp celery salt
1/2 tsp garlic salt
The Directions.
A 4 to 6 quart crockpot will work well for this soup.
Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great.
In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.
Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken.
Pour in the chicken broth and milk.
Add Velveeta.
Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)
Stir in the flour and butter mixture. Add hot sauce.
Cover and cook on low for 6-8 hours, or on high for 3-4.
The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
The Verdict.
I really, really liked this.
Adam and I were both happy with the finished result.
The kids aren't too big on the spice and tang of anything buffalo-flavored, but were overjoyed to have Velveeta in the house.
