Slow Cooked Pulled Buffalo Chicken
Ah, chicken… I like to think of it as one of the world’s most versatile dishes. I mean, what can’t you do with it? If it seems like you’re running out of ideas for chicken dishes to keep the family happy, here’s one of my all-time favorites. It’s easy, delicious, and you can easily make enough for dinner and leftovers for the rest of the week!
For those of you on a ketogenic or any other low-carb diet, this dish is right up your alley. Since it’s made in a slow cooker, it’s simple and convenient to put it on in the morning before work, then have dinner ready when you get home! But enough of my rambling, here’s the recipe:
6 large chicken breasts (recommended, but you can always use less or more)
1 bottle Frank’s Red Hot Buffalo Sauce
1/2 packet Hidden Valley Ranch Dressing (make sure it’s the dressing and not the Dips or else it’ll be too salty!)
3 tbsp butter
2-3 tbsp cream cheese (for creaminess and to cut down on the heat, if you so desire)
1. Place chicken breasts into your slow cooker and cover with the hot sauce and ranch.
2. Cover and cook on low for 6 hours.
3. Take the chicken out and shred (I use two forks to pull the pieces apart) and place it back into the slow cooker. Add more Frank’s Red Hot if you like it nice and spicy.
4. Add butter and cream cheese and mix into the shredded chicken.
5. While the chicken is already cooked, I recommend covering again and cooking on low for another hour for the perfect tenderness.
Personally, my favorite way to enjoy this dish is by piling it onto a warm ciabatta roll and topping it off with crumbled bleu cheese. Keto and low-carb friends, use a wrap or enjoy it on a salad or straight up!
If you try this recipe, we want to hear about it! How did it come out? Any suggestions?