Kalua Pork (Instant Pot & Slow Cooker)

Kalua Pork is a shredded delicious meat that features hints of smoke and is best served with fresh pineapple. The slow cooker method is a dump and go way to make the meat so tender and succulent. The Instant Pot method is perfect for when you need a large hunk of meat on the table in a short notice and this recipe has the flavors down to a science. No need to over power the natural flavors of this well marbled cut, just follow the cook times and preparation techniques to feed the hunger at your families next sit down grub on. I love mine with rice and delicious cuts of market fresh pineapple, but feel free to try this on buns or with any other vegetables such as corn or mashed potatoes.

Simply watch this video for suggested presentations and an effortless cooking methodology. The instructions below are short and just as sweet as this mouthwatering family favorite. Share this or any of my recipes you find interesting from my growing catalogue of meal suggestions that feature eye pleasing presentations that are repeatable at a table near you. Leave a comment if you have any questions or want to talk about food.

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Only 3 Ingredients

Rub salt all over the pork.

Pour the liquid smoke over the pork and massage/rub it into the meat.

Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.

Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 

Remove the pork and place on a serving tray or in a bowl.

Using tongs or 2 forks shred the meat.

Optional: season with salt.

Serve with fresh pineapple and rice.

Enjoy!

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Kalua Pork (Instant Pot & Slow Cooker)

No ratings yet
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Hawaiian
Servings 8
Calories

Equipment

  • Instant Pot or Slow Cooker

Ingredients
  

  • 3½ – 4 lbs bone-in boston butt pork
  • 1 tbsp himalayan or hawaiian salt
  • 1 tbsp liquid smoke

Instructions
 

  • Clean and pat the boston butt dry with paper towel.
  • Rub salt all over the pork.
  • Pour the liquid smoke over the pork and massage/rub it into the meat.
  • Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
    Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.
  • Remove the pork and place on a serving tray or in a bowl. Using tongs or 2 forks shred the meat. Optional: season with salt.

Serve with fresh pineapple and rice. Enjoy!

    Video

    Keyword best kalua pork recipe, easy kalau pork recipe, instant pot kalua pork, kalua pork, slow cooker kalua pork
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    Slow Cooker Red Wine Brisket Ragù

    Sweet shredded low and slow beef brisket tangled up with pappardelle pasta while wearing a beautiful gloss of sauce will set an elegant table as it feels the air with its pleasing perfume. Peace of mind sets in as you have found the absolutely best way to close out a week and spend time in an intimate experience as everyone achieves elation from the warm flavorful juices of succulent beef and tender noodles.

    Watch the video and follow the instructions below to bring an Italian classic to your table and add a layer of sophistication to your menu skills. Top with Parmigano-Riggano cheese and serve with Rosemary garlic bread and enjoy the fruits of time well spent. This recipe is very good and is highly recommended for when you want to express how you feel through food or just want to reward yourself with some flavor experiences that will place you at a comforting relaxed after dinner tranquil mood.

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    Ingredients

    Season both sides with salt and pepper.

    Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.

    In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.

    Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.

    Add tomato paste and combine with the vegetables.

    Transfer the vegetables to slow cooker. Add red wine, unsalted beef stock, crushed tomatoes and combine everything together. Submerge the seared brisket in the red wine sauce.

    Add bay leaves and fresh thyme. Gently submerge them in the sauce. Slow cook – on low for 12-14 hours or until the meat is fork tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.

    Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

    Return the meat to the slow cooker. Mix everything together.

    Dry Papardelle. Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time.

    Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter. Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.

    Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

    Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

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    Slow Cooker Red Wine Brisket Ragù

    No ratings yet
    Prep Time 30 mins
    Cook Time 12 hrs
    Total Time 12 hrs 30 mins
    Course Main Course
    Cuisine Italian
    Servings 6
    Calories

    Equipment

    • Slow Cooker, Instant Pot, Dutch Oven Pot (6 QT or larger)

    Ingredients
      

    • 3 lbs brisket (flat or point) or chuck roast
    • 1 ½ cups red wine Cabernet Sauvignon, Pinot Noir or Merlot
    • 1 cup unsalted beef stock
    • 1 cup carrots finely diced
    • 1 cup celery finely diced
    • 4 tbsp tomato paste
    • 4 tbsp unsalted butter
    • 3 tbsp olive oil
    • 1 tsp salt
    • 1 tsp pepper
    • 28 oz crushed tomatoes
    • 1 sweet onion (medium size) chopped
    • 4 garlic cloves minced
    • 4 bay leaves
    • 4 thyme sprigs
    • salt & pepper to taste

    Serve

    • 1 lb dried pappardelle or tagliatelle
    • freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese
    • fresh parsley finely chopped

    Instructions
     

    Sear

    • Clean and pat the brisket dry. Trim off the fat and cut into 6 pieces. Season both sides with salt and pepper.
    • Heat the pan up to medium-high then add oil. Wait for 30 seconds.
    • Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.
      Depending on the size of the pan; you may need to do this in 2 seperate batches to maintain good spacing during cooking.
    • In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.
    • Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.
    • Add tomato paste and combine with the vegetables.

    Cook

    • Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
    • Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
    • Submerge the seared brisket in the red wine sauce.
    • Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
    • Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.
      Instant Pot – pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
      Dutch Oven Pot preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
    • Remove the lid, discard bay leaves and thyme.
    • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
    • Season with salt & pepper.

    Serve

    • Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time. Reserve the pasta liquid.
    • Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter.
    • Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.
    • Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

    Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

      Enjoy!

        Video

        Notes

        Storage: sauce may be kept in the refrigerator for up to 6 days and frozen up to a month.
        Wine replacement: cranberry, grape or pomegranate juice. 
        Keyword beef ragu recipe, best slow cooker red wine brisket ragu recipe, easy slow cook red wine brisket ragu recipe, slow cooker red wine brisket ragu, tender beef ragu recipe
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        Slow Cooker Asian Honey Chicken

        Dump and go easy to make asian chicken using a slow cooker features a smooth rich dark sauce with moist and tender strips of chicken. Serve this comforting meal on a bed of jasmine rice and eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and haw little clean up you will have.  This is also a great option for meal prepping and is just as good reheated latter in the week. Put some rice in a glass tupperware bowl put the Asian Chicken on top and you are ready for a timesaving filing lunch at work or on the go.

        Watch the video and follow the instructions below and add a quality go to slow cooker dish to your home cooking menu.  This is the kind of meal that will feed the family more than once and not break the bank or take hours of pre-work. This is a delicious meal and trust me when I say, you and your family will not be disappointed. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets eatfoodlicious criteria.

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        Ingredients

        In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.

        Place the chicken into the slow cooker.

        Pour sauce over the meat.

        Mix

        Cover with lid and cook on low for 4 hours.

        Remove the chicken and place on a plate/bowl.

        Shred the chicken then cover with foil and set aside.

        When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.

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        Slow Cooker Asian Honey Chicken

        No ratings yet
        Prep Time 5 mins
        Cook Time 4 hrs
        Total Time 4 hrs 5 mins
        Course Main Course
        Cuisine Asian
        Servings 6
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 2 lbs boneless skinless chicken thighs
        • ½ cup honey
        • ½ cup low sodium soy sauce
        • ¼ cup shallot chopped
        • 2 tbsp rice vinegar
        • 1 tsp ginger grated
        • ½ tsp white pepper
        • 5 garlic cloves minced
        • 2 tbsp cold water
        • 1 tbsp cornstarch

        Garnish

        • chopped green onion
        • white sesame seeds

        Instructions
         

        • In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.
        • Clean and trim the fat off the chicken thighs.
        • Place the chicken into the slow cooker.
        • Pour sauce over the meat and mix.
        • Cover with lid and cook on low for 4 hours.
        • Remove the chicken and place on a plate/bowl. Shred the chicken then cover with foil and set aside.
        • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker.
        • Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method; transfer the sauce to a pan and cook over a stovetop on medium high for 8-10 minutes or until it thickens.
        • When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.

        Enjoy!

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          Slow Cooker Bone-in Ham

          Slow Cooker Bone-In Ham is a simple and easy way to make a juicy sweet smelling and delicious ham. The bone keeps the meat moist and makes the stock perfect for drizzling over the ham or even your mashed potatoes. Serve this ham as a featured item for a celebratory feast or enjoy a small bowl of the meat with the stock and good old fashioned cornbread. This is recipe takes the country classic to a dump and go reward everyone will love to nibble on.

          Watch the video and follow the instructions below and be confident that you will have the same results. This is a user friendly recipe and can be made by most anyone. Best part about the slow cooker is it keeps the food warm all day or is a super easy way to reheat if you are a meal prepare like me. Feel free to browse my catalogue of growing recipes, try and share with others any you find interesting.

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          Tender & moist Ham.

          Ingredients

          Coat the slow cooker with cooking spray. Place the ham (face flat side down).

          In a bowl: place brown sugar, pineapple juice, maple syrup & dijon mustard.

          Mix well

          Pour the sauce mixture on top of the ham.

          Cook on low for 8 hours or high for 4 hours.

          Remove the ham and place a cuttting board or plate. Cover with aluminum foil for 15-20 minutes before serving.

          Transfer the sauce to a pan and cook on the stovetop on mdeium high for 8-10 mintues until it thickens.

          When ready to serve and slice the ham.

          Transfer to a serving platter.

          Pour the sauce/glaze over the ham.

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          Slow Cooker Bone-in Ham

          No ratings yet
          Prep Time 5 mins
          Cook Time 8 hrs
          Total Time 8 hrs 5 mins
          Course Holiday, Main Course
          Cuisine American
          Servings 20
          Calories

          Equipment

          • Slow Cooker (6QT or larger)

          Ingredients
            

          • 7-8 lb bone-in ham cooked
          • 1 cup light brown sugar
          • ½ cup pineapple juice
          • ½ cup maple syrup
          • 2 tbsp dijon mustard

          Instructions
           

          • Remove the ham from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking.
          • In a bowl: place brown sugar, pineapple juice, maple syrup, dijon mustard and mix well. Set aside.
          • Coat the slow cooker with cooking spray.
          • Remove the ham from the package.
          • Place the ham (face flat side down). Pour the sauce mixture on top of the ham.
          • Cook on low for 8 hours or high for 4 hours.
          • Remove the ham and place a cuttting board or plate. Cover with aluminum foil for 15-20 minutes before serving. Reserve the sauce mixture.
          • Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method; transfer the sauce to a pan and cook on the stovetop on medium high for 8-10 minutes until it thickens.
          • When ready to serve, slice the ham and transfer to a serving platter. Pour the sauce/glaze over the ham.

          Serve & Enjoy!

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            Slow Cooker Lasagna

            Delicious thick layers of Lasagna will be dripping hot buttery cheese and delicious meat sauce with every slice. This build and go effortless slow cooker recipe is extremely tasty, cheesy, filling and will provide comforting hunger satisfaction. The aromas slowly building from the kitchen while this recipe is slowly stewing to perfection will entice the appetite. Serve with fresh hot garlic bread and a nice glass of wine.

            What is better than a slow cooker full of multiple hot delicious meals? Simply watch the video and follow the detailed instructions below to add an easy Lasagna recipe to the menu today. If you have leftovers, store measured cuts in the refrigerator wrapped tight in aluminum foil for easy reheating at a later date. This keeps well when refrigerated and tastes just as good the second time around.

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            Cheesy Lasagna

            Ingredients

            Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.

            Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).

            Add Italian seasoning, salt, pepper to the pan and mix – set aside.

            Add pasta sauce.

            In a medium sized bowl: combine ricotta cheese, ½ cup shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

            Pour ½ cup pasta sauce in the bottom of the slow cooker. Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).

            Spread ¼ of the meat sauce on top of the noodles.

            Then layer with 3 heaping spoon fulls of the ricotta mix.

            Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix. Repeat the above steps 3 more times to complete the Lasagna layers.

            The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Place the lid on. Cook on low for 4 hours. Remove the lid.

            Place fresh chopped parsley on top of the cheese.

            Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

            Serve and enjoy!

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            Slow Cooker Lasagna

            5 from 3 votes
            Prep Time 20 mins
            Cook Time 4 hrs 30 mins
            Total Time 4 hrs 50 mins
            Course Main Course
            Cuisine American, Italian
            Servings 10
            Calories

            Equipment

            • Slow Cooker (6QT or larger)

            Ingredients
              

            • 1 lb ground beef or chuck
            • 1 lb ground Italian sausage mild or hot
            • 2 (24 oz) Italian pasta sauce divided
            • 16 oz "no-boil" oven ready lasagna noodles you will need 12
            • 3-4 cups shredded mozzarella cheese
            • 1 cup shredded Parmesan cheese
            • 1 tsp Italian seasoning
            • 1 onion chopped
            • 3 garlic cloves minced
            • ½ tsp salt
            • ½ tsp black pepper

            Ricotta Mix

            • 15 oz ricotta cheese
            • 1 cup shredded Parmesan cheese
            • ¼ cup fresh chopped parsley
            • ½ tsp salt
            • ½ tsp black pepper

            Instructions
             

            Saute

            • Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
            • Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
            • Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix – set aside.

            Ricotta Mix

            • In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

            Slow Cook

            • Coat the slow cooker with cooking spray.
            • Pour ½ cup pasta sauce in the bottom of the slow cooker.
            • Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
            • Spread ¼ of the meat sauce on top of the noodles.
            • Then layer with 3 heaping spoon fulls of the ricotta mix.
            • Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
            • Add second layer of noodles and gently press them down to remove air pockets.
            • Repeat the above steps 3 more times to complete the Lasagna layers.
            • The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
            • Place the lid on. Cook on low for 4 hours. Remove the lid.
            • Place fresh chopped parsley on top of the cheese.
              Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

            Serve and enjoy!

              Video

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              Slow Cooker Buffalo Chicken Wings

              Slow Cooker Buffalo wings are so succulent and tender that you can practically suck the marrow and meat right off the bone. Best when crisped a bit using the oven technique. Deliciously zesty you and your family will absolutely love this effortless recipe. These wings are a slow cooker spin on preparation, yet they are so good you will be glad, you decided to try this wonderfully simple recipe. Perfect for those that live in dorms or may not have access to alternate cooking methods, yet they still love a good succulent buffalo wing. I tried this recipe on my family and it was a hit the first attempt. Be sure to have plenty of napkins or bread close at hand as this is finger food is as much fun to wear as it is to eat.

              If you find you self multi tasking on a busy day and need to have a party favorite ready for consumption right on time, follow the instructions below right after watching the video and consider it accomplished. I recommend serving this with other filling items such as loaded nachos, homemade pizza or Chili con Queso with toasted tortilla chips but this recipe will stand on its own as a yet another foodlicious experience.

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              Easy and delicious Chicken Wings

              Ingredients

              Place chicken, 1 ¼ cup buffalo sauce and brown sugar into the cooker. Turn and mix well.

              Add butter to the cooker. Place the lid on. Cook on high for 2.5 hours.

              Remove the lid and mix.

              Optional but highly recommended. Transfer the chicken to a baking rack or sheet leaving space between each piece. Broil on high for 7-9 minutes per-side or until golden brown and crisp.

              Dip with you favorite dip or sauce.

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              Slow Cooker Buffalo Chicken Wings

              5 from 1 vote
              Prep Time 5 mins
              Cook Time 2 hrs 45 mins
              Total Time 2 hrs 50 mins
              Course Appetizer, Main Course, Snack
              Cuisine American
              Servings 8
              Calories

              Equipment

              • Slow Cooker (4 qt or larger)

              Ingredients
                

              • 4 lbs chicken wings (flats & drums) thawed
              • 2 cups buffalo sauce divided Frank's Red Hot brand
              • 4 tbsp unsalted butter
              • 2 tbsp brown sugar

              Instructions
               

              Slow Cook

              • Clean and pat the chicken dry with a paper towel.
              • Place chicken, 1 ½ cup buffalo sauce and brown sugar into the cooker. Turn and mix well.
              • Add butter to the cooker.
              • Place the lid on. Cook on high for 2.5 hours. Do not open the lid while cooking.
              • Remove the lid and mix.

              Optional but highly recommended: Oven for Crispness

              • Transfer the chicken to a baking rack or sheet leaving space between each piece. If you sheet is too small for all the chicken, repeat steps until all are crisp.
              • Place the baking sheet in the middle of the oven.
              • Broil on high for 7-9 minutes per-side or until golden brown and crisp (keep an eye on them watch for the crisping of the skin).
              • Brush the rest of the buffalo sauce (½ cup) all over the chicken.

              Serve with your favorite dip.

                Enjoy!

                  Video

                  Keyword best slow cooker buffalo chicken wings recipe, easy slow cooker buffalo chicken wings recipe, slow cooker buffalo chicken wings
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