We made it through Monday! If you're looking for a super easy recipe that makes lots of leftovers you can easily heat up during a hectic workweek for lunch or dinner - look no further. This crockpot buffalo chicken has liiike 5 ingredients and minimal work and you have flavorful chicken for days. It goes great in salads, wraps/lettuce wraps, sandwiches, bowls or by itself!
You will need chicken, celery, onion, chicken broth, garlic powder, salt, pepper and hot sauce (obvs).
Add chicken, diced onions, halved celery stalk, spices and chicken broth. Cover and cook on high for 4 hours.
**Note: I use reduced sodium or no sodium chicken broth due to the added sodium from the hot sauce.**
Remove chicken from crockpot to a plate. Let cool slightly then shred. Meanwhile reserve about ½ cup of broth and dump the rest of the contents of the crockpot.
Add chicken back to crockpot with reserved broth and pour hot sauce over. Combine well. Cover on high for 30 more minutes.
And that's it! A low calorie, low carb recipe that can be used in so many different ways! Enjoy!
- 1½ lb chicken breast
- 1 large onion, diced
- 1 celery stalk, halved and ends removed
- 1 tsp. garlic powder
- 1 tsp. fresh ground pepper
- ½ tsp. sea salt
- 2 cups low sodium chicken broth
- ½ cup Frank's red hot sauce (or preference)
- Add chicken, onion, celery, spices and chicken broth to a crockpot.
- Cook on high for 4 hours.
- Remove chicken, let cool slightly then shred.
- Reserve ½ cup broth and discard rest.
- Add chicken, reserved broth and hot sauce back to crockpot. Stir.
- Cover and cook another 30 minutes.
- Serve alone, on salads, rice bowls, wraps, lettuce wraps or sandwiches.
Susan
Dad loves this recipe, so do I!