Meal prep is very important for me these days, especially since I’m working full-time. So Sunday has basically gone from the day of rest to the day that I get sh*t done.
One of my favorite things to meal prep is this super easy Crock-Pot buffalo chicken that I’ve featured on the blog as a stuffed sweet potato.
God bless my sweet, sweet mother, she’s had such a hard time figuring out this chicken recipe from that post and I thought it might be confusing for other people, too. So, without further ado, here is my most favorite buffalo chicken:
What You’ll Need:
1 – 1.5 lbs. boneless, skinless chicken breasts (2-3)
1 cup of Frank’s buffalo sauce
1/2 cup chicken broth
2 tablespoons coconut oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon chili powder seasoning
1/2 teaspoon cornstarch
Chopped green onion
What You’ll Do:
1. Lightly coat the slow cooker with cooking spray, like Pam, and place the chicken inside. Pour melted coconut oil overtop.
2. Add in 3/4 cup of the Franks hot sauce, all of the chicken broth, salt, garlic powder and chili powder to the chicken. Mix thoroughly to combine.
3. Cover the slow cooker and allow the chicken to cook for 1.5 to 2.5 hours on high or 4 to 5 hours on low or until the chicken is completely cooked through and reaches an internal temperature of 165 degrees.
4. Shred the chicken and add in cornstarch, remaining 1/4 cup of Franks and green onion to your liking. Reduce heat to low and cook for a remaining 15 minutes.
What You’ll Need to Know:
My favorite chili powder is Mexene and I have found that this recipe really does taste best with Mexene, so go for that one if you can find it. For the chicken, it should be pretty fork tender and fall apart when you try to remove it from the slow cooker to shred it. It’s much easier to shred by hand if its this way. If you have a KitchenAid mixer you can use it to shred your chicken as well, which makes for a really easy time. We store this in a container in the fridge and it will last us most of the week.
I love to put this chicken on top of a salad for protein, to eat on its own as a quick snack and on Monday my mom used it as the stuffing for enchiladas. It is so versatile and a family favorite.