1.6 lbs chicken breasts (cut horizontally into ~2 inch width strips). Air fry 350°F for 12-15 minutes (flipping half way) until ~160° internal temp; let rest. Buffalo sauce: ⅓ cup unsalted butter melted on low in small saucepan. Whisk in ½ cup Franks Red Hot Original when butter is melted. Shred chicken and mix in more seasoning and buffalo sauce.
Add potatoes and carrots after first 4 hours. Cook for a total of 9-10 hours on low (ate some after 7 hours. Wasn’t as tender as it could be. Make sure baby carrots and baby potatoes [little potato company red skins] are submerged. The next day it was incredibly tender! ). After cooking, Spoon juice (4-6 serving spoonfuls) into a sauce pan on high and add a ½ tsp corn starch/cold water slurry for about 10 minutes until thickened. Good for 2-3 plates of sauce.
Add salt and pepper to taste to onions and apples Salt and pepper the chops before searing (level 6). Add a tbsp or less of butter to pan after removing apples and onions before adding chops. Maybe try garlic powder on chops too?
Added one carrot shredded and one can of diced water chestnuts (drained) to water in pot. Removed thighs and shredded. Then strained out carrots and water chestnuts; mix in with shredded chickenAdded my Asian sauce mix (hoisin sauce, soy sauce, sweet chili sauce, sriracha, garlic, sesame oil, rice vinegar, and a splash of ketchup; cooked in sauce pan for a few minutes until thickened and sticky).
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