Thursday, February 11, 2016

Crockpot Buffalo Chicken

Super easy, super flavorful, super healthy. Win-win-win.

2 lbs boneless chicken thighs
1/2 yellow onion, diced
1 yellow pepper, diced
12oz bottle hot sauce (any brand that has just aged cayenne pepper, distilled vinegar, and salt as the ingredients)
1/4 cup Tessamae's Ranch dressing (optional)
1-2 Tbs ghee (optional)

Dump the chicken, onion, pepper, hot sauce, and Ranch (if using) into the crockpot and mix together. Cover and cook on low for 6-8 hours until the chicken shreds easily with a fork. When the chicken is cooked, add the ghee or butter, if using, and stir it in as it melts. Then remove and serve as desired. Ross ate his on a tortilla, and I served mine alongside a roasted sweet potato. Yum!

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