Slow Cooker Buffalo Chicken Samosas

I love samosas!!!! 

Who doesn't love a hot, crunchy, spicy, packet of pure food joy? Samosas are Indian crunch pockets, at least that's what I call them.

I usually make samosas with potato and peas, yes, vegetarian. Here is a link for my veggie samosas on my other blog.

 

I don't think I ever mentioned that I have another blog that's focused on meatless eats!

Yes, I don't eat meat everyday and I wanted a site dedicated to that.

I attached a diagram on how to fold samosas, start by cutting the flour shells in half.

This is what you end up with, a open cone.

Make sure you put slurry flour water "glue" on all parts that touch and keep pressing because sometimes it doesn't stick. 

Now, stuff the cone with the spicy chicken, also you can add blue cheese crumbles inside before closing.

Big Goo doesn't like blue cheese so I omitted it.

Fry the samosas about 2-3 minutes, until golden brown, and crunchy.

 
I like to serve my samosas with a side of ranch or sour cream. 

These are really spicy so you need something to cool off the tongue.

All done and ready to eat, listen for the crunch people!

Enjoy.


Slow Cooker Buffalo Chicken Samosas

Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 20 Samosas

Ingredients:

2 lbs chicken breast, boneless, skinless
1 cup ranch salad dressing
1 cup ketchup
1/2 cup hot sauce
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon molasses
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper

For the Samosas:

pulled chicken
10 flour tortillas, 9 inch
1/2 cup flour mixed with water to form liquid past
2 cups cooking oil
blue cheese (optional)

Directions:

Place all ingredients into slow cooker, minus blue cheese, mix well. Cook 3 hours on high, remove lid the last thirty minutes of cooking time to allow sauce to thicken.

Remove chicken from slow cooker.

Use two forks to shred chicken, place chicken back into slow cooker, mix well.

To prepare samosas, cut flour tortilla in half. Follow diagram above, using flour/water paste to seal samosas at every angle.

You should have a open cone shape, fill with about 1 tablespoon of mixture. Use flour water mixture to line the inside of cone to press to seal.

Make sure to press until the samosas are closed tightly. Repeat until all samosas are done.

Heat oil to 350 degrees and fry samosas for about 2-3 minutes, until golden brown and crispy.

Serve with sour cream or ranch.