Slow Cooker Shredded Buffalo Chicken
Tender chicken breasts slow-cooked with ranch seasoning and low-calorie buffalo sauce to create a flavorful, shreddable dish. The addition of fat-free cream cheese adds creaminess, making it perfect for a satisfying, low-calorie dinner.
Method
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Add chicken breasts, garlic, ranch seasoning, and buffalo sauce to the crockpot.
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Cook on low for 3-4 hours.
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Shred chicken and add in 2 oz. fat-free cream cheese.
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Mix until the cream cheese is melted.
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Serve and enjoy!
Nutrition Information
| Calories | 148kcal |
| Total Fat | 1.5g |
| Total Carbohydrates | 4.5g |
| Protein | 29g |
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Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicier. They may have slightly more fat, which will alter the nutrition slightly, but the cooking time remains the same.
What if I don't have ranch seasoning?
You can substitute with a mix of garlic powder, onion powder, dried dill, and dried parsley to mimic ranch flavor.
Is there a vegan alternative for this recipe?
For a vegan version, you can use shredded jackfruit or tofu and substitute dairy-free cream cheese and vegan buffalo sauce.
How long can I store leftover shredded buffalo chicken?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the cooked shredded chicken?
Yes, the shredded buffalo chicken freezes well. Store in a freezer-safe container for up to 3 months, thaw in the fridge before reheating.
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