Slow Cooker Buffalo Chicken
There's a chill in the air and the leaves are changing so that can only mean one thing, it is time to get those crock pots out. I personally use mine all year round, but there is something about fall that makes me want to wake up a Sunday morning and get something going in the crock pot. I don't know about all of you, but we LOVE pulled buffalo chicken in our house. I make a big batch on Sundays and we toss it in a wrap or on a salad to make a quick, delicious lunch. This chicken is also great on nachos if you are hosting for football Sunday.
I had some of my favorite tortillas in the fridge so I decided to turn this chicken into a wrap. These wraps are from Siete Family Foods and are totally grain free. I love how soft the almond flour tortillas are and they taste just like a flour tortilla. I highly recommend checking these out if you are gluten free or are just looking for an option to switch it up and cut back wheat flour here and there. They have a ton of variety outside of the almond flour tortillas as well!
I want to hear from all of you! What are some of your favorites meals made in the crock pot? I have a ton I plan to share with you all throughout this fall!
Slow Cooker Buffalo Chicken:
2 pound boneless chicken breasts
1 cup of hot sauce of your choice
3 tbsp of ghee
4 cloves of garlic
1 tbsp whole black peppercorns
1 tsp onion powder
Put all ingredients in slow cooker and set on low. Do not touch for 3 hours until you are ready to shred the chicken. I use my hand mixer to shred the chicken, but you can pull it with two forks. After you shred the chicken, put the lid back on the crock pot and continue to cook on low for another hour.
For serving: Pictured above is a Siete Almond Flour Tortilla with shredded buffalo chicken, blue cheese crumbles, spinach and tomato. You can play around with these ingredients or ditch the tortilla and add everything onto a bed of lettuce of your choice.