
Crockpot Buffalo Chicken
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24 ounces boneless skinless chicken breasts
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1 celery stalk
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1/2 onion, diced
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1 garlic clove
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16 ounces fat free low sodium chicken broth
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1/2 cup cayenne pepper sauce (like Frank's)
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In a slow cooker, combine chicken, onions, celery stalk, garlic and broth (make sure your chicken is covered).
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Cover and cook on high for 4 hours.
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Remove only the chicken from the pot, reserve 1/2 cup broth and discard the rest.
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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.