4 Servings

 

I’ve seen a lot of recipes out there for crock-pot buffalo chicken and I wanted to make one of my own. The ones I’ve seen call for an ENTIRE bottle of buffalo sauce and a bottle of ranch dressing. As easy as that sounds, the sodium content sky rockets (there is 460 mg in ONE tablespoon of buffalo sauce!). I couldn’t imagine making those recipes and tasting a salt lick, so I created one that still has that strong buffalo flavor with less sodium.

 

INGREDIENTS

1 lb. chicken breasts

¼ c buffalo sauce

1 c white vinegar

2 Tbsp chili powder

1 Tbsp garlic powder

2 stalks of celery, diced

1 large carrot, diced

¼ cup Blue cheese crumbles

¼ low-fat ranch dressing

12 Romaine lettuce leaves

 

DIRECTIONS

  1. Place chicken, buffalo sauce, vinegar, chili powder and garlic powder in crockpot on low for 8 hours.
  2. Stir and shred chicken when done. Spoon chicken into lettuce leaves and top with remaining ingredients.

 

SERVING SUGGESTIONS

Buffalo chicken can be a great protein on salads, with whole wheat crackers and on sandwiches.

 

NOURISHING NUTRITION (per serving with toppings)

Calorie: 246         Fat (g): 6 g          Sodium (mg): 819 mg          Protein (g): 34 g          Carbs (g): 9 g          Fiber (g): 2 g