Shredded Buffalo Chicken
With football season coming around the corner, family gatherings and parties full of bean dip, cheese trays and ooey-gooey sticky sauces are about to become a regular weekend occurrence. So I decided this year I am going to experiment with new, healthier takes on popular dishes. My first attempt for football junk food was making a tasty buffalo chicken recipe that was not full of cheese. This was surprisingly simple and there is zero taste of coconut in the meat. The meat is perfect as a topper for a salad, as a lettuce wrap or as a dip with carrot sticks and celery. Just makes sure you read your labels to make sure the hot sauce is not full of hidden sugars.
1 cup of full fat coconut milk (shake the can well)
1/2 cup of buffalo hot sauce (I used Franks, it is Whole 30 compliant)
2-3 large chicken breasts
1 teaspoon of salt
1/2 teaspoon fresh cracked pepper
Place the chicken breasts into the crock pot and cover with the hot sauce, coconut milk, salt and pepper. Cover the slow cooker with the lid and let it cook for 4 hours on high, or 6 hours on low.
Once the chicken is cooked, pull the chicken apart with two forks. If you feel like there is too much liquid in your slow cooker, crack the lid, leave the heat on low and let it evaporate off for about an hour.