If it were up to this baby in my belly, I’d eat buffalo chicken tenders for breakfast lunch and dinner until the day I deliver. Unfortunately, when I eat fried food, my queasiness skyrockets.
This one is another versatile recipes that you can make several different foods with. Since the chicken is shredded (like pulled pork), it easily mixes into dips, mac & cheese, quesadillas, stuffed into egg rolls, or sprinkled on top of a white pizza. Yes, the pregnant woman’s mind can dream up all sorts of food love affairs 😀
My sister-in-law and Pineterest swooped in to rescue me again. She gave me this recipe for crockpot buffalo chicken that she had pinned. I’ve actually written several posts about my obsession with the slow cooker, so I’ll spare you my love sonnet and I’ll just fork over this recipe.
What I used:
3 lbs boneless, skinless chicken breasts
1 flavor packet for ranch dressing
2 tablespoons of butter
1 bottle of buffalo wing sauce
Pour the sauce all over it, cover the lid, set it to low for 7 hours, and go about your day. Did I mention that I love slow cookers?
When the 7 hours of cooking time is up, using 2 forks, shred the chicken up. Stir it all together and let it cook on low for another hour or so.
As an afterthought, chopped celery would have been a fantastic addition to the shredded chicken when it finished cooking.
Since I was making this for dinner, I had to try it out myself before my guests could try it (so I knew it was okay to serve 😉 ), I grabbed a handful of tortilla chips, a ladle full of this chicken, and a handful of low fat shredded cheddar & tossed it onto our fanciest china AKA paper dish. I popped this into the toaster oven, and ended up with the best nachos ever! They were amazing with salsa, but were even better drizzled with light bleu cheese dressing. Woah, yeah.
For dinner (and possibly the next day’s lunch 😉 ), I stuffed the buffalo chicken, some shredded cheese and lettuce into a toasted pita. The guys ate theirs on hard rolls.
Pin it, make it, eat it. Trust me.