Big Crock Pot O’ Shredded Buffalo Chicken

Well this was tasty and definitely worth repeating again and again!

I’ve been following the 21 Day FIX meal plan, and I love how simple it is to track what to eat each day without counting calories or points. Meals like this are GREAT, because I can make a big batch, and use it throughout the week to fill up my red (lean proteins) container. I put it in wraps (I like Ezekiel tortillas) or even on top of a salad. You can adjust the heat, using the amount of hot sauce that suits your fancy. My ‘fancy’ likes it HOT! 😉

Crock Pot Shredded Buffalo Chicken

Ingredients:buffalo chicken

  • 4-5 boneless skinless chicken breasts
  • 2-3 garlic cloves
  • 2-3 celery stalks
  • 2-3 carrots
  • 1/2 onion – diced
  • 3-4 C. chicken broth
  • ground black pepper (to taste)
  • *water
  • 1/2 – 1 C. Franks Red Hot Sauce

Directions

Add chicken, garlic, celery, carrots, onion, chicken broth and pepper to the crock pot. Add enough *water (or more broth) to just about cover the chicken. Cook on high for 3-4 hours or low for 6-8 hours (depending on the temp of your crock pot). Remove the veggies and skim or strain the broth to remove the icky, chunky bits. Reserve broth. Shred chicken with 2 forks and return to the crock pot with 1/2-1 cup of the reserved broth PLUS 1/2-1 cup of the hot sauce, until it’s the desired heat and moistness. 🙂 Cook for an additional 30 minutes on low. Eat it up!

buffalo_serving_suggestion
Serving Suggestion: Ezekiel wrap, lettuce, shredded carrot, chopped celery, Greek yogurt and reduced fat feta crumbles

 

 

 

 

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