Crockpot Buffalo Chicken

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• 24 ounces boneless skinless chicken breasts

• 1 celery stalk

• 1/2 onion, diced

• 1 garlic clove

• 16 ounces fat free low sodium chicken broth

• 1/2 cup cayenne pepper sauce (like Frank's)

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1. In a slow cooker, combine chicken, onions, celery stalk, garlic and broth (make sure your chicken is covered).

2. Cover and cook on high for 4 hours.

3. Remove only the chicken from the pot, reserve 1/2 cup broth and discard the rest.

4. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. 
    

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