Thursday, August 16, 2012

Crock Pot Buffalo Chicken

While I love some fried buffalo wings, I thought I'd make something a tad healthier and just as delicious! This shredded buffalo chicken was so easy and versatile. We made these into wrap, but you can put it on your salad, make spring rolls with them, or wrap them in lettuce shells...whichever way you choose I'm sure you'll enjoy it.

Shredded Buffalo Chicken (Serves 4-5)
Time: 6-8hrs

- 4-6 Chicken Breasts
- 1 Onion
- 2-3 Stalks of Celery
- 4 Garlic Cloves
- 1 1/2-2c Hot Sauce ( I used Franks and Sweet Baby Ray's)
- 26oz Unsalted Chicken Broth
- Salt and Pepper
- 1/4tsp Cayenne Pepper
- 1tbsp Butter

  1. Place the chicken in the crock pot and cover with broth and cayenne pepper, add a little water if your broth doesn't cover the chicken. 
  2. Add your chopped vegetables and garlic cloves into the pot and let it cook on low for 6 hours.
  3. Skim off any fat from the surface and remove chicken and celery from the pot. Reserve 1c of broth to mix with hot sauce.
  4. Shred the chicken and place it back into the pot.  Add 1tbsp butter, chicken broth, and 1-1/4c of hot sauce to the chicken and let it sit for another 30min-1hr.
I served yogurt ranch dressing on the side to go with the wraps. Enjoy!


Lois Christensen said...

This looks delicious! Love using my crock pot! Thanks for sharing!

Eat. Love. and Be Merry. said...

Lois, hope you like it! I always forget how easy it is to use my crock pot!