Shredded Buffalo Chicken in the slow cooker
brings a touch of summer to the cold winter days.
It doesn’t take many ingredients- and only a few minutes to throw together in the morning.
3-4 pounds Chicken (thigh or breast)
1 medium onion, chopped
1 cup chicken stock
3 TBS minced garlic
Red Hot Sauce (to taste)
2 TBS Butter
Place all the ingredients except the butter and hot sauce into your slow cooker.
I forgot to pull out my chicken to defrost so I threw it in frozen
along with my frozen chicken stock-
If your chicken is not frozen that’s fine, it will just cook faster.
Melt the butter and stir into about a 1/4 cup of hot sauce.
Coat the chicken with hot sauce butter mixture
(you can adjust this amount depending on how spicy you like your food)
Turn your slow cooker on low for 7-8 hours
(8-10 if frozen)
Here is what it looks like after that rock hard chicken starts to thaw and separate
If your chicken had bones in it,
pull it out about an hour before the end of cook time to pull out the bones
and then shred the remaining meat.
Serve on a bun with addition sauce if desired,
over rice, as a salad topper
or place on a roll and melt a bit of cheese on top.
No matter how you eat it…enjoy it!
~eat well, be well