Buffalo-style slow cooked potato and chicken with slaw, salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, salad and ranch dressing
Prep in Prep in:
25 mins
Cook in Cook in:
2-4 hours / 120-240 mins
Serves Serves:


If you're a fan of spicy dishes then this creation is going to be perfect for you! This potato recipe guides you through the process of making a spicy sauce for the potatoes and chicken, as well as a slaw, salad and dressing.

  1. For the buffalo-style potato and chicken, heat the butter in a large non-stickpan and cook the onion, celery and bay leaf in the butter then add the chicken thighs and brown all over.
  2. Lay the potatoes in the bottom of the slow cooker and add the remaining ingredients for the chicken and the contents of the sauté pan. Cook on high for two hours or low for four hours.
  3. Remove the lid from the slow cooker, add the cornflour and boil to thicken and reduce a little. Blitz with a stick blender if you have one.
  4. For the slaw, mix the cabbage, carrot, cucumber and spring onions with the vinegar and sugar in a large bowl and leave to pickle in the liquid for at least 30 minutes and up to 1 hour.
  5. Drain and mix in the mayonnaise, season and leave to rest for 30 minutes if possible.
  6. For the dressing, mix the dressing ingredients together in a bowl with a whisk or fork until smooth, set aside until ready to serve. This can be done up to a day before.
  7. To serve, when the chicken is cooked (depending on which slow-cooker setting you’ve used), remove the chicken and potatoes from the slow cooker, blitz the sauce until smooth with a stick blender or carefully in a food processor and serve poured over the chicken and potatoes.
  8. Mix together the lettuce and bacon and serve with the ranch dressing and the ‘slaw’.



200g new potatoes, halved lengthwise
75g butter
1 small onion, peeled and chopped
1 stick of celery, chopped
1 fresh bay leaf
4 bone-in skinless chicken thighs
1 teaspoon cornflour
75ml Tabasco or hot pepper sauce
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder

For the ‘slaw’
½ red cabbage, shredded
1 carrot, peeled and grated
1 cucumber, seeded and cut into thin strips or julienned
2 spring onions, sliced
200ml white wine vinegar
2 tablespoons caster sugar
2 tablespoons reduced fat mayonnaise

For the salad
2 baby gem lettuce, quartered lengthways
1 tablespoon lean bacon or cubed pancetta, fat removed, cubed and cooked

For the dressing
1 garlic clove, peeled and grated
2 tablespoons freshly chopped parsley, finely chopped
2 tablespoons freshly chopped chives
2 tablespoons reduced fat mayonnaise
2 tablespoons reduced fat soured cream.
2 tablespoons buttermilk