When you have a boat load of men in your house watching sports on 3 TV’s, what do you do? You make buffalo chicken! Serve as a game day snack or as a meal! This is the easiest, tastiest, moist buffalo chicken and although it’s not as “clean” as I would like (Franks Hot Sauce), I did give it a healthy flare! No deep frying over here! Serve atop romaine or butter lettuce cups or as I did spooned on top of a butter lettuce salad with some blue cheese crumbles and a drizzle of light blue cheese dressing. I recently found Bolt House Farms Blue Cheeses dressing (In the fridge section of the produce aisle) which is made with yogurt. It’s yummy! Thanks for the recipe Jill! Everyone enjoyed!
Crock Pot Buffalo Chicken
4 thick boneless and skinless chicken breasts
2 celery stalks, chopped
2 carrot sticks, chopped
1 onion, chopped (I used onion powder because I didn’t have an onion)
1 garlic clove
salt & pepper to taste
1 bay leaf
32 oz. low sodium chicken broth/stock
1 1/2 cups franks hot sauce (I used 3/4 cup regular & 3/4 cups hot)
romaine lettuce or butter lettuce
optional: blue cheese crumbles, blue cheese dressing, carrot & celery sticks
Spray crock pot with cooking spray (easy cleanup)
Place chicken in crock pot
Season with salt & pepper
Add carrots, celery, onion, garlic, bay leaf
Cover with chicken broth
Cook on high for 3 1/2 hours
Remove chicken, shred and discard (or save for soup) whats left in the crock pot.
Place shredded chicken in a bowl and add the hot sauce, mixing until well coated.
Serve with romaine or butter lettuce cups, blue cheese and dressing on the side so that everyone can make their own or serve on top of a butter lettuce salad with blue cheese and blue cheese dressing.
Other serving options: healthy crackers, chips, tacos or wraps.