Ingredients8 h 10 m servings 216
- Lightly coat the inside of a slow cooker with olive oil and place the brisket in the bottom of the cooker. Sprinkle in the onion, garlic, and basil; season with salt and pepper.
- Pour the chicken broth and water. Cook on LOW, covered, until brisket is tender, 6 to 10 hours, basting meat several times to moisten.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 216 calories; 4.2 1.5 40.5 116 83 Full nutrition
ReviewsRead all reviews 5
My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up.
Did not care for this recipe. After 6 1/2 hours in slow cooker it was not very tender and really did not have much flavor.
I tried to make this exactly as written. My brisket was a little smaller, at 2.55 lbs. I basted at 2 hours, but since the brisket was swimming in broth, I didn't baste again. I did informal fork...
This dish was very well received at home. I have had Buffalo at restaurants before and this was as good as any I have been served. I followed the exact cooking temp and time. The only thing I...