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buffalo chicken and spinach crostini

(2 ratings)
ladykris avatar
Blue Ribbon Recipe by
Kris Brown
@ladykris
Paducah, KY

My daughter loves these!

Blue Ribbon Recipe

This is one kickin' appetizer! The hot sauce adds quite a bit of heat, but the spinach and cheese cool things down a bit. These are fancy enough for a cocktail party but would be yummy for game day too.

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 5 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For buffalo chicken and spinach crostini

  • 3 lb
    boned and skinned chicken breasts
  • 1 bottle
    Louisiana hot sauce, 12 oz.
  • 1 stick
    butter (divided in half)
  • 1 1/2 c
    fresh chopped spinach
  • 4 clove
    garlic (crushed)
  • 1 c
    shredded mozzarella cheese
  • 1 md
    French bread or baguette (cut into 3/4 in slices)

How To Make buffalo chicken and spinach crostini

  • 1
    Take chicken and place it in a slow cooker with hot sauce and half of butter. Cook on high for 5 hours. When cooked, shred chicken.
  • 2
    Place the rest of the butter and garlic in a microwave safe dish and melt slowly, a few seconds at a time, until all of it is melted. Brush onto both sides of bread.
  • 3
    Place bread into a well-oiled skillet on med-high heat. Brown both sides then reduce heat.
  • 4
    Place a small amount of the chicken and spinach on it and put the lid on till the spinach is slightly wilted (only slightly).
  • 5
    Then place a small amt of cheese onto the top of the crostini and put lid on again till cheese is melted. Do this until you have no ingredients left. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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