Happy Tuesday everyone. Nothing starts my morning happier than a bowl of Kashi cereal that has about as much flavor as cardboard, am I right?
So any recipe will have me at crock pot. I love my crock pot. There is nothing better than coming home to a meal that is ready to go! It even has your house smelling delish!
You all know I just adore the salsa chicken recipe, and we rotate it in about once every other week. Well, there is a new chicken crock pot recipe in our house that will be swapped around now too!
Enter Crock Pot Buffalo Chicken
I found this recipe on Skinny Taste.
The original recipe include lettuce wraps, but I serve mine with celery and ranch or blue cheese dressing. Chris and I like the flavor without lettuce wrapped around it. It is only 147.7 calories. Can’t beat that!
What you need:
24 ounces of boneless, skinless chicken breast (I used about 3 chicken breast because that is what was in the package at Publix, it was probably about 16 ounces)
1 whole stalk of celery (you just lay it on top while cooking)
1/2 onion, diced
16 oz of chicken broth (I used a little more than 16 ounces, you just want to make sure your chicken is covered)
1/2 cup Frank’s cayenne pepper sauce
What you do:
Combine the chicken, onion, and broth in a crock pot. Place the stalk of celery on top. Cook on high for 4 hours, or on low for 6 hours. (I cook mine on low while I am at work, it ends up being about 9-10 hours, but turns out just fine.)
30 minutes before serving, remove chicken from crock pot. Reserve 1/2 cup of the broth mixture, discard the rest. Shred the chicken and return to crock pot. Combine the shredded chicken with the reserved broth, and the cayenne pepper sauce. Cook on high for 30 minutes.
The serving size is about 1/2 cup cooked chicken.
This would also taste great scooped up with tortilla chips, you know..if you aren’t worrying about calories. It would be healthier than regular buffalo chicken dip with the cheese!
Any new recipes you are loving?