Buffalo Chicken and Spinach Crostini

Kris Brown


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 gameday too. The Test Kitchen


★★★★★ 2 votes

15 Min
5 Hr 30 Min
Slow Cooker Crock Pot


  • 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 medium
    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!

Printable Recipe Card

About Buffalo Chicken and Spinach Crostini

Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids

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