The leaves are changing and the football season is well underway. There’s nothing quite like buffalo chicken while catching the big game. The sauce is what will make or break your tailgate recipes. If I’m ordering wings, there is only one spot that gets it right every single time. Archie Moore’s is a local spot that is famous for their buffalo wings. Thankfully, you don’t have to live in the southern Connecticut area to enjoy their legendary sauce! They’ve bottled it and you can find it in your local grocery stores.
After discovering this, I have decided to pull one of my favorite fall recipes from the FSL Vault. This shredded buffalo chicken is skinny, so you can enjoy as much as you’d like and still squeeze into your skinny jeans 🙂 I got you gurrrl! Plus it’s a slow cooker recipe which means you can throw the 4 (!) ingredients in and carry on with your day.
This one is a super versatile recipe 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, this woman’s mind can dream up all sorts of food love affairs 😀
What I used:
3 lbs boneless, skinless chicken breasts
1 flavor packet for ranch dressing
2 tablespoons of butter
1 bottle of Moore’s 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.