Slow Cooker Shredded Buffalo Chicken

Per serving

Protein

43g

Carbs

5g

Fat

8g

Calories

280

Ingredients

• 2 lbs boneless skinless chicken breast (raw weight)
• 1/2 cup buffalo sauce (a wing sauce at about 15 cal per tbsp, not a plain vinegar hot sauce)
• 1/4 cup low-sodium chicken broth
• 2 tbsp light cream cheese
• 1 oz crumbled blue cheese
• 1 packet dry ranch seasoning (about 1 oz)
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Method

1. 1Place chicken breasts in a single layer in the slow cooker. Pour buffalo sauce and chicken broth over the top. Sprinkle ranch seasoning and garlic powder evenly. Season with salt and pepper.
2. 2Cook on low 6-8 hours or high 3-4 hours until chicken shreds easily with two forks.
3. 3Remove chicken and shred completely on a cutting board.
4. 4Add cream cheese in small pieces directly to the liquid remaining in the slow cooker. Stir until fully melted into the sauce, about 2 minutes.
5. 5Return shredded chicken to the pot and toss until every piece is coated. Cool completely before portioning into 5 containers. Top each with crumbled blue cheese. Serve over rice, in lettuce wraps, on rice cakes, or stuffed into a baked potato.