Crockpot Buffalo Chicken

I love crockpot recipes because you can't beat the "set it and forget it" convenience factor. I have been pretty obsessed with this buffalo chicken recipe lately because it's super simple to make, delicious, healthy and versatile!  You can use it as an appetizer or snack (healthy swap from buffalo chicken dip) or as a main course.

Here is the recipe I've been using.  You can play around with this to customize to your needs (double the recipe for more servings) and/or preferences (adding or reducing sauce ).

INGREDIENTS

• 1 pack boneless breasts (about 1-1.5 lbs) 
• 1/3 bottle of Franks buffalo sauce
• 1 TBL coconut oil

INSTRUCTIONS

1. Put all ingredients in crockpot for 4 hrs on low.  I don't like this with too much sauce, so I do add in a few TBL of water to the pot.  You can add water or more buffalo sauce if needed.  
2. Remove chicken and shred, set aside in a bowl.  
3. Mix 1 TBL water and 1TBL corn starch together and then add to liquid to thicken up. Add shredded chicken back in and cook on low for 30 more minutes.

As mentioned above, you can use this as a snack or appetizer by serving with celery, crackers, pita chips, etc... or you can serve it up as the main dish by making a sandwich or try out my favorite dish: stuff it in a baked sweet potato (see pic below).  

This recipe is approved for 21 Day Fix and all Portion Fix-based eating plans!  Looking for more healthy recipes?  CLICK HERE

Are you interested in learning how to eat clean without counting calories?  Click here to learn about the eating plan that CHANGED MY LIFE!