Crockpot Buffalo Chicken

  • 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)

  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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