Crock-pot Buffalo Chicken
What you'll need:
- 1 lb. boneless, skinless chicken breast
- 1 bottle of Frank's hot sauce
...and a crockpot. That's it. Seriously. This recipe takes about 5 hours to cook in the crock-pot. Place your raw chicken in the crockpot, dump the entire contents of the bottle in. Turn the crock-pot on LOW. Go live your life.
In 5 hours or so, take the chicken out of the crock-pot and place it on a cutting board. Using two forks shred the chicken.
I choose to place the chicken back into the crock-pot after it's been shredded because it absorbs more of the sauce (Warning: This will make it spicier)... That's it!
I've served it in baked potatoes before with bleu cheese crumbles, on a salad with blue cheese and veggies, and on a bun like a sandwich. So delicious any way you choose!
Justin & I are a huge fan of the Food Network & we always see purple potatoes. This week I found them in the grocery store so I bought them. I cut them in quarters, tossed them in olive oil, garlic salt, & rosemary & threw them in the oven. 15 minutes on one side, tossed them again, 15 minutes on the other. Cooked perfectly & just as deliciously tender as red skinned potatoes.
I served with some steamed broccoli & sour cream on a paper plate. Less clean up!
My four day dinner challenge is complete. Four meals have taken me less than an hour to prepare, less than a full dishwasher to clean!
If I can do it, then so can you!
No comments:
Post a Comment