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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 7, 2012
This recipe is great. I've made it with pure chicken breast and a mixture of chicken breast and thigh. For me it worked better with just chicken breast, the mixture got way too watery from the fat in the thighs. I also stick to Frank's Original sauce because it's such a perfect Buffalo style sauce. (Not sure why they make and charge more for "Buffalo" flavor? Original is perfect.) I did also try to add some chopped celery to add some vegetables but of course they completely evaporated throughout the slow cooking process, I may attempt again but add them in with 30 minutes to go.
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Almond Lemon Chicken

Reviewed: Apr. 28, 2012
Great recipe. I made a couple changes, I reduced the olive oil and the chicken broth. Since I was only cooking for myself I didn't need quite as much sauce. I also skipped the cornstarch, the sauce was thick enough for my liking without it. When it comes to toasting nuts I never use oil. I toasted silvered almonds dry on a nonstick pan, this method has always worked great for me. I also made some minor tweaks to method; after browning the chicken I used the chicken broth to deglaze the pan then added the marinade instead of the other way around which worked really well. I cooked that down for a few minutes then added kumquat marmalade instead of orange since that's what I had in the pantry. Next time I'll use a little less, it was a tad sweeter than I expected. My final change was adding the toasted almonds in with the parsley and red pepper flakes so they would flavor the sauce. This will definitely be added to my rotation, a unique chicken dish using things already in my pantry!
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