I am a sucker for buffalo chicken. Whether it’s slathered on chicken, pasta, or mixed in a dip, I will eat it in ANY form. Today I was craving some comfort food, but didn’t want to make anything too calorie-heavy. And then I remembered I got a new baby crock pot, and decided it was my chance to take it for a spin!
Shredded chicken is oh so versatile, and it’s so easy to whip up on a Sunday afternoon and use all week. The chicken for this recipe is mixed with a few easy ingredients to make mouth-watering buffalo chicken and black bean roll-ups.
I mixed my boneless, skinless chicken, black beans, cornstarch and fresh-cracked pepper in the crockpot and set it on low for four hours. At the end, I mixed in some mozz to make it niceeeee and creamy.
After cutting two large, burrito sized tortillas in half, I rolled up the mixture into my tortilla halves, and brushed each with some olive oil.
I gave them a quick bake for 10 minutes, and ended up with crunchy, ooey gooey buffalo chicken-y goodness!
Alternatively, you can spread the mixture + some more mozzarella cheese on a tortilla and make it into a quick quesadilla. Basically the tortilla is just a way to shovel buffalo chicken into my mouth.
- Two large, burrito sized tortillas cut in half
- 1/2 lb. boneless, skinless chicken breast
- 1/2 can black beans
- 1/2 cup Frank’s Red Hot buffalo sauce
- 1 tsp cornstarch
- 1/2 tsp freshly ground black pepper
- 1/4 cup finely shredded mozzarella cheese
- 1 tsp olive oil
Place chicken breast in a 2-3 quart slow cooker, coated with cooking spray. Mix buffalo sauce, cornstarch, and black pepper in a bowl and pour over chicken. Add black beans. Cook chicken and beans on low for four hours, then turn off crock pot, and add mozzarella cheese. Mix until cheese is melted and mixture becomes thick.
Pre-heat oven to 400 degrees. Evenly distribute mixture among four tortilla halves, rolling them tight like a tiny burrito. Place in a small baking dish lined with aluminum foil and cooking spray. Lightly brush each roll with olive oil until coated. Bake for 10 minutes, or until edges are brown and crispy!