Slow Cooker Buffalo Chicken Sandwiches Recipe

Shredded jackfruit: A plant-based alternative to pulled meat, offering a similar texture.

Buffalo sauce: A spicy and tangy sauce that gives the dish its signature flavor.

Vegan ranch dressing: A creamy, dairy-free dressing that adds a cooling contrast to the spicy buffalo sauce.

Burger buns: The base for your sandwich, providing a soft and sturdy vessel for the filling.

Shredded lettuce: Adds a fresh, crisp texture to the sandwich.

When working with jackfruit, make sure to rinse and drain it thoroughly to remove any brine or syrup it may have been packed in. This will help the buffalo sauce adhere better and ensure the jackfruit absorbs all the flavors during the slow cooking process.

• shredded jackfruit - Substitute with shredded oyster mushrooms: Shredded oyster mushrooms have a similar texture to jackfruit and absorb flavors well, making them a great alternative for a meaty texture.

• buffalo sauce - Substitute with sriracha mixed with vegan butter: Sriracha mixed with vegan butter can mimic the spicy and tangy flavor of buffalo sauce, providing a similar heat and richness.

• vegan ranch dressing - Substitute with tahini dressing: Tahini dressing can offer a creamy texture and a slightly nutty flavor, which complements the spiciness of the buffalo sauce.

• burger buns - Substitute with lettuce wraps: Lettuce wraps provide a low-carb, gluten-free alternative that adds a refreshing crunch to the sandwich.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can hold up better to the moisture from the buffalo sauce and dressing.

• Allow the buffalo jackfruit to cool completely before storing. This helps prevent condensation, which can make the sandwiches soggy.

• Transfer the cooled buffalo jackfruit to an airtight container. For best results, use a container that fits the amount of jackfruit snugly to minimize air exposure.

• Store the buffalo jackfruit in the refrigerator for up to 4 days. Ensure the container is properly sealed to maintain freshness.

• For longer storage, freeze the buffalo jackfruit. Place it in a freezer-safe container or a resealable freezer bag. Remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date to keep track of its storage time. The buffalo jackfruit can be frozen for up to 3 months.

• When ready to use, thaw the buffalo jackfruit in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the buffalo jackfruit in a saucepan over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, using short intervals and stirring in between to ensure even heating.

• If the buffalo sauce has thickened during storage, add a splash of water or vegetable broth to loosen it up while reheating.

• Store the burger buns separately at room temperature in a bread box or a resealable bag to keep them fresh. If you prefer, you can freeze the buns as well. Wrap each bun individually in plastic wrap and place them in a freezer bag. Thaw at room temperature when ready to use.

• Keep the vegan ranch dressing in the refrigerator in its original container or transfer it to a smaller airtight container. It should last for about a week.

• Assemble the sandwiches just before serving to maintain the best texture and flavor. Toast the buns, if desired, and layer with reheated buffalo jackfruit, shredded lettuce, and a drizzle of vegan ranch dressing.

• Preheat your oven to 350°F. Place the buffalo jackfruit on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out, and bake for about 15-20 minutes or until heated through.
• For a quicker method, use the microwave. Place the buffalo jackfruit in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• If you prefer stovetop reheating, add the buffalo jackfruit to a skillet over medium heat. Stir occasionally and cook for about 5-7 minutes until thoroughly heated.
• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F for about 5-7 minutes. Alternatively, you can toast them in a toaster or on a skillet until they are warm and slightly crispy.
• For the vegan ranch dressing, simply let it sit at room temperature for a few minutes or run the container under warm water to take the chill off. Avoid microwaving as it may alter the texture.
• Reassemble your sandwiches by layering the reheated buffalo jackfruit on the warmed buns, adding fresh shredded lettuce, and drizzling with vegan ranch dressing. Enjoy your revived meal!

• Slow cooker: Used to cook the jackfruit slowly and evenly, allowing it to absorb the buffalo sauce and become tender.

• Mixing spoon: Essential for stirring the jackfruit and buffalo sauce together to ensure even coating.

• Fork: Useful for shredding the jackfruit further after it has cooked.

• Toaster or toaster oven: Handy for toasting the burger buns to add a bit of crunch and warmth.

• Knife: Needed for slicing the burger buns if they are not pre-sliced.

• Cutting board: Provides a safe surface for slicing the burger buns.

• Measuring cups: Used to measure out the buffalo sauce and vegan ranch dressing accurately.

• Serving spoon: Ideal for scooping the buffalo jackfruit onto the burger buns.

• Serving plate: Useful for assembling and serving the sandwiches.

Use pre-shredded jackfruit: Save time by purchasing pre-shredded jackfruit from the store instead of shredding it yourself.

Pre-made buffalo sauce: Opt for pre-made buffalo sauce to skip the step of making it from scratch.

Toast buns in advance: Toast the burger buns while the jackfruit cooks to streamline assembly.

Prep lettuce ahead: Shred the lettuce in advance and store it in the fridge until needed.

Use a slow cooker liner: Line your slow cooker for easy cleanup, saving you time on washing up.