Father's Day is traditionally a day when dinner means a thick grilled steak or barbecued chicken. But if you want to take advantage of the day to plan a family outing, let the slow cooker do the work of preparing dinner.
This recipe borrows the spicy seasonings and blue cheese sauce associated with Buffalo chicken wings. Boneless chicken thighs and sliced kielbasa are mixed with hot sauce and seasonings and left to braise in the slow cooker. Adjust the amount of hot sauce to suit your family's tastes.
We chose to serve the stew with crusty bread but it also could be ladled over a bowl of white or brown rice.
BUFFALO CHICKEN KIELBASA
>>1 pound kielbasa, cut into 2 inch pieces
>>6 boneless skinless chicken thighs, cut into 3 inch pieces
>>4 cups sliced onion
>>2 cups sliced canned roasted red pepper
>>1 teaspoon smoked paprika
>>1 teaspoon kosher salt
>>1 tablespoon dry oregano
>>1/4 to 1/2 cup Frank's Red Hot sauce
>>1/2 cup sour cream
>>1/2 cup crumbled gorgonzola cheese
>>1/2 teaspoon Worcestershire sauce
In a large mixing bowl, combine the kielbasa, chicken pieces, sliced onion, sliced roasted peppers, paprika, kosher salt, oregano and hot sauce and mix well. Transfer this mixture to a 6- to 8-quart slow cooker and set on low for 8 hours or overnight.
To make the sauce, combine the sour cream, gorgonzola cheese and Worcestershire sauce in a small mixing bowl. To serve, spoon buffalo chicken and kielbasa into large bowls and top with the cheese sauce. Serve with thick slices of crusty bread. Serves 6 to 8.