Hubs ate it sandwich style with pepperjack.
Crockpot Buffalo Chicken
- 1/2 cup chicken broth
1/2 cup BBQ sauce
1/2 cup hot sauce
2 boneless, skinless chicken breasts
Combine all ingredients in a crockpot. Simmer on high for at least two hours. Shred chicken with fork.
The original recipe called for mixing ranch in the crock but I decided to keep it separate just because I wanted to give a dairy-free ranch a try and I wasn’t sure how that would hold up in the crock. I also added too much chicken broth because I’m paranoid about my crockpot burning everything but I’ve adjusted the recipe above to what I think will work.
Dairy Free Ranch Dressing
- 1/2 cup raw cashews
1/2 cup unsweetened almond milk
3 T nutritional yeast
1 T minced garlic
1 tsp salt
1 tsp fresh ground pepper
1 tsp italian seasoning
1 tsp lemon juice
Combine all ingredients in a food processor and blend until smooth.
Serving Size: Makes 8 2-Tbls servings
Lordy was this dressing good. And even better – I still have a bunch leftover!
The shredded buffalo chicken made a delicious salad topping for me and it is so easy, it’s something I think I’d like to have on hand regularly for quick, easy meals!