Buffalo Chicken and Kielbasa

Buffalo Chicken and Kielbasa 1200
Chef Christopher Prosperi, Metro Bis

This recipe makes six to eight portions.


  • 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 Tsp. smoked paprika
  • 1 Tsp. kosher slat
  • 1 Tbsp. dry oregano
  • ¼- ½ cup Franks Red Hot sauce


  • ½ cup sour cream
  • ½ cup crumbled gorgonzola cheese
  • ½ Tsp. 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.
  • Dump into a 6– to 8-quart crockpot and set on low for eight hours or overnight. When it is done, take a small mixing bowl and combine the sour cream, gorgonzola cheese and Worcestershire sauce.
  • To serve, spoon buffalo chicken and kielbasa into large bowls and top with the blue cheese sauce and serve with good crusty bread.
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