Easy, Guilt-Free Buffalo Chicken & Blue Cheese—for Dinner!

Buffalo chicken wings are delicious. But they’re also fattening, messy and not really a meal you’d feel good about serving your family (not to mention a pain in the butt to make!). So we came up with a better way to get that buffalo deliciousness: Trade the wings for thighs, prep them in a slow cooker instead of frying them, and pair with an iceberg wedge topped with blue cheese. The result? All that buffalo & blue cheese flavor, less of the guilt.

Buffalo Blue Cheese Chicken Thighs

Buffalo Chicken with Iceberg Wedge Salad

  • Serves 4
  • Prep Time: 00:15 minutes
  • Cook Time: 6 hours, inactive

For the chicken

  • 4 chicken legs (thigh and drumstick attached)
  • 4 tbsp unsalted butter (1/2 stick), melted
  • 1 tbsp dried oregano
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp soy sauce
  • ½ c hot sauce

For the salad

  • 1 head iceberg lettuce, outside leaves discarded
  • ½ c sour cream
  • ¼ c milk
  • ¼ c mayonnaise
  • salt and freshly ground pepper
  • ½ c blue cheese crumbles


  • In a slow cooker, combine the butter, dried oregano, onion powder, garlic powder, soy sauce, and hot sauce. Whisk together and then add the chicken. Make sure the chicken is evenly coated with the sauce and then cook on low for 6-8 hours.
  • When chicken is finished, prepare the salad. Whisk together the sour cream, milk, mayonnaise, salt and pepper and blue cheese crumbles. Taste and add more salt and pepper if needed. Cut the iceberg head into four wedges. Plate the wedges and drizzle with the blue cheese dressing. Serve with a chicken leg and enjoy.
  • Optional: When chicken is ready to serve, broil the chicken legs on a foil-lined baking sheet until skin crisps, about 2 minutes, watching and rotating the pan through the process.

RELATED: Slow Cooker Cinnamon Chicken


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