Looking for an easy and delicious -- yet healthy -- football party meal? This tasty Crockpot Buffalo Chicken is a simple set-it-and-forget-about-it meal that’ll have your crowd cheering for more! And, you won't feel guilty about eating it, either!
Serve with fresh Kaiser rolls, or in a large lettuce leaf. It would be great over brown rice, too!
Clean-Eating Crockpot Buffalo Chicken
Ingredients: 2-3 lb. chicken (I used boneless, skinless breasts - it was what was in the freezer) 8-10 oz. of "clean" hot sauce (no high-fructose corn syrup/added sugar - I used Frank's) 1/2 cup organic low-salt chicken broth Dry ranch seasoning mix or you can make your own (see recipe below) 2 tbsp. organic butter
Place semi-frozen chicken into the slow-cooker. Pour sauce and broth over the chicken. Mix together your dry ranch seasoning mix, and sprinkle the mixture over top of the chicken/sauce. Add butter to crockpot.
Cover and cook on low for about 5 hours.
Remove chicken from the slow-cooker and shred (I use our stand mixer to shred easily). Do not discard the sauce. The chicken should just fall apart. Place shredded chicken back into the sauce in the crockpot. Stir to coat chicken with sauce.
Continue to cook on low for another hour, so that the chicken can soak up the sauce.
Dry Ranch Seasoning Mix:
1 tsp. garlic powder
1 tbsp. dried parsley flakes
1 tsp. minced onion flakes
1 tsp. onion powder
1 tbsp. dill leaves (the next time I will make this 1/2 tbsp.)