Well this was tasty and definitely worth repeating again and again!
I’ve been following the Ultimate Portion 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:
- 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!
