Updated 10/19/15: My husband bought me this amazing Ninja (affiliate link) for all our fall/winter crock pot cooking and it’s amazing! Especially for those of us that work outside the home, it has timing options to make cooking easy while you are not at home.
Lately I have been making shredded buffalo chicken in the crock pot and my husband has nicknamed it “crack chicken” he can’t believe how good it tastes. Even better, it is a low-calorie option and tastes good hot or cold. This means we can refrigerate it and make several meals out of one batch. We’ve done wraps for lunches, quesadillas and sandwiches. Four chicken breasts can make my husband and I lunch and dinner for several days making it not only low-calorie but also very affordable!
Crock Pot Shredded Buffalo Chicken Recipe
- 4 frozen or fresh chicken breasts
- 1 bottle of Frank’s hot sauce
- Ranch seasoning
Place the 4 chicken breasts at the bottom of the crock pot and cover completely with hot sauce. Add ranch seasoning on top. I eyeball both the hot sauce and seasoning. I always make sure the chicken is completely smothered in hot sauce. Here is what mine looks like.
Set the crock pot on high. If you are using fresh chicken you will check back in 2 hours if frozen give it about four. At this point you will see this…
Pull the chicken apart and add more hot sauce and a little bit more seasoning. Continue to heat for another hour. This is the end result…
Tonight I made myself a quesadilla for dinner. I used a wheat tortilla, 1/4 cup cheddar cheese and the equivalent to half a chicken breast for a total of 390 calories and it is SO delicious! I cut this in half when I want a lower calorie meal for lunch.
As a working mom, easy is exactly what I need and my crock pot and I are practically best friends. This recipe has been a lifesaver for us because of how many meals it makes!
For more easy crock pot meals check out a post I wrote on Working Moms Against Guilt for crock pot lasagna and beef stew.