Our baby's due date is nearing, which means it’s time to start thinking about good crock pot meals to prep! Every year, I try more and more crock pot options to pop in the pot in the morning and let it sit for the day. My skinny buffalo chicken has been super helpful over the past few months for community meals, gatherings, and something to fix on Mondays and snack on the rest of the week.
While most people think of Buffalo Chicken in a chicken wing form, my favorite way to eat it is when it’s shredded! It is so simple because there’s no frying required! It’s healthier, it’s inexpensive, it’s easy to make, and it tastes absolutely amazing. We also switch up the ways we eat it. On a bun, on spinach, in a lettuce wrap... the options are endless.
Our skinny buffalo chicken has been a huge hit among friends and my husband asks for it week after week. I cannot wait to prep this dish ahead of time and start making my freezer meals for the baby!
- 3 lbs boneless, skinless chicken breast
- 1 12 oz bottle Frank's Buffalo Sauce (make sure you DO NOT get "Hot Buffalo". It's far too hot for the amount of sauce we're using.)
- 1 package Hidden Valley Dry Ranch Mix
- ½ stick of butter (We use grass fed butter or less butter for a more skinny option.)
- Put the chicken and the buffalo sauce in the crock pot and cook on low for 6-8 hours.
- Remove the chicken from the crock pot and shred it, returning the chicken back to the crock pot.
- Add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed.
- Serve with rolls, on top of spinach (as shown), or in lettuce wraps. Add toppings of your choice
