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Delicious and Healthy Buffalo Chicken Crockpot Recipe

Since we are still at home and more than likely cooking every meal, I wanted to share a delicious crock pot recipe.

I found this recipe a few years ago on The Real Food Dietitians and it quickly became a Medina Family Favorite.

So from our family to yours Bon Appetit!


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I have shared the recipe in picture format below for easy access but will share it in written format as well so I can share a few tips and things I did when I made the recipe myself.

 


For our family of 6, I usually double or triple this recipe so we can have leftovers for the next day.

I do this to save time in the kitchen, keep us on track with healthier eating and because it has helped us save money since we aren’t tempted to grab lunch out.

Ingredients:

* ½ lb. boneless skinless chicken breast

* ½ lb. boneless skinless chicken thighs

* ⅓ cup hot pepper sauce (such as Frank’s Red Hot)

* 2 Tbsp. ghee (may sub coconut oil)

* 1 Tbsp. Coconut aminos

* ½ tsp. garlic powder

* ¼ tsp. cayenne (optional – adds more heat) I used a little less than 1/4 measuring spoon I have because we are not huge fans of spicy and it was perfect.

* 4 small baked sweet potatoes (about 7 oz. each uncooked) I still doubled these, they reheat well.

* Homemade ranch (optional)

Instructions:

1. Place chicken in a slow cooker set on low.

2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.

3. Pour sauce into slow cooker.

4. Cook for 4-6 hour on low or until chicken is tender.

5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

6. Turn slow cooker to warm (or remain on low) until ready to serve.

7. Serve chicken in baked sweet potatoes and drizzle with ranch if desired.

 

Homemade Ranch Ingredients:

* ½ cup mayo (homemade or Primal Kitchen Mayo) I used an Organic, Gluten Free Mayo I found at our local Commissary.

* ⅓ cup full-fat canned coconut milk (may need to blend to mix together)

* 1 tsp. dried parsley

* ½ tsp. dried dill

* ½ tsp. dried garlic powder

* ½ tsp. dried onion powder

* ½ tsp. dried chives

* ¼ tsp. sea salt (add additional sea salt if desired)

* ¼ tsp. ground black pepper

Instructions:

1. Place all ingredients in a bowl and mix until smooth and creamy.

2. Chill for at least 30 minutes before serving.

3. Store in a covered container or mason jar in the refrigerator for up to 1 week.

I hope you and your family enjoy this meal as much as we do.

Be sure to share this on Pinterest and your own social media for easy access. I am sure it will help some of your friends and family as well.

With Love & His Spark,

Lisa

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