Description
These Crockpot Buffalo Chicken Shredded Bowls are the ultimate high-protein, low-effort meal prep solution. Tender chicken breasts are slow-cooked in a bold, savory blend of buffalo sauce, creamy ranch seasoning, and butter, resulting in perfectly shredded meat that is packed with flavor. Ideal for busy weeknights, this versatile dish can be served over your favorite grains or roasted vegetables for a balanced and satisfying meal that keeps well throughout the week.
Ingredients
2 pounds boneless skinless chicken breasts
1 cup buffalo hot sauce
1 ounce ranch seasoning packet
4 tablespoons unsalted butter
1/2 teaspoon celery salt
Instructions
Place chicken breasts into the bottom of a 6-quart slow cooker.
Pour buffalo hot sauce evenly over the top of the chicken.
Sprinkle the ranch seasoning packet and celery salt across the meat.
Arrange butter cubes on top of the chicken pieces to distribute fat.
Cook on low heat for six hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the liquid using a slotted spoon or tongs.
Shred the meat using two forks on a cutting board.
Return the shredded chicken to the slow cooker and toss with the remaining sauce before serving.
Notes
Use a vinegar-heavy buffalo sauce for the best flavor balance. Serve over quinoa, brown rice, or cauliflower rice for a complete bowl. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5
- Cook Time: 360
- Category: Trending
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 130mg
