Tuesday, October 8, 2013

Slow Cooker Shredded Buffalo Chicken

Somewhere along the line R developed a huge taste for Buffalo Chicken.  Buffalo Chicken Dip (despite the fact that he doesn't love cheese) is a huge favorite, as are Buffalo Wings or Buffalo Chicken Pizza.

This recipe is an easy way to make lots of Buffalo Chicken and then use it however you wish.  Buffalo Chicken Sandwiches, Dip, Salad, Pizza, or just a big ole' plate of chicken with your favorite sides.

I even use leftovers for R's lunch; I heat some up and pack it in his lunchbox thermos.  That's a winning lunch in his book!

Slow Cooker Shredded Buffalo Chicken

3 pounds boneless, skinless chicken thighs (or breasts)
1 cup 2% plain Greek Yogurt
4-6 tablespoons hot sauce
1 cup chicken or vegetable broth
1 teaspoon onion powder
1 teaspoon garlic powder

Place the chicken in the slow cooker.

In a medium bowl, combine the remaining ingredients:

Pour over the chicken to cover:

Cook on LOW for 6-8 hours, HIGH for 4-5 hours.

Remove the chicken and let cool slightly.  Shred the chicken with two forks:

Pour a 1/4 cup or so of the liquid from the slow cooker over the top of the chicken:

Serve with additional hot sauce:

Serves 8-12.  The leftovers freeze well for future use or lunches!  :)

Peas and Love,

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