Slow Cookier Spicy Buffalo Chicken Sandwiches

In a large skillet, heat oil over medium high heat. Add chicken thighs, season with salt and pepper and cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.

To skillet, add onion, garlic and bell pepper and cook over medium heat, stirring constantly until onion is translucent, 6 minutes. Add ¼ cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot pepper sauce, Worcestershire sauce, mustard and molasses. Stir to combine. Cover and cook on high until chicken is very tender, 4 hours.

Shred chicken and season to taste with salt and pepper. Serve on buns with cheese if desired.