Crockpot Buffalo Chicken
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz boneless skinless chicken breast 1 celery stalk 1/2 onion 1 clove garlic 16 oz fat free low sodium chicken broth 1/3 cup hot cayenne pepper sauce (I used Frank's) 12 tbsp reduced fat shredded cheeseTopping: 1/4 cup Skinny Blue Cheese Dressing (see recipe for Low Fat Creamy Blue Cheese Dressing)
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.
Serving Size: 6 servings (1/4 cup each)
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.
Serving Size: 6 servings (1/4 cup each)
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 1.6 g
- Cholesterol: 36.7 mg
- Sodium: 887.0 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.4 g
- Protein: 13.5 g
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