This Slow Cooker Buffalo Chicken from The Real Food Dietitians sounds ahhhh-mazing!! And just in time for football season. Whole 30 & Paleo approved, gluten and dairy free…all the yum without the guilt! Plus, set it and forget it in the crockpot! My kind of meal!!
Serve over baked sweet potato or cauli-rice, in cabbage leaves or make some plantain chip (or corn chip) nachos! Lots of ways you could serve this deliciousness! Enjoy!
Slow Cooker Buffalo Chicken (adapted from here)
Ingredients
- 1lb boneless, skinless chicken breast
- 1/3 c Frank’s Red Hot Sauce
- 2 tbsp ghee or coconut oil
- 1 tbsp coconut aminos
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional – adds more heat)
- TesseMae’s Ranch Dressing (optional)
Directions
- Place chicken in crockpot & turn to low.
- Add hot sauce, ghee, coconut aminos, garlic powder & cayenne to a sauce pan and heat on medium-high heat until ghee is melted.
- Pour over chicken in crock pot.
- Cook on low for 4-6 hours until chicken is tender.
- Shred chicken and toss with the sauce from the crock pot.
- Serve as desired!
