Ingredients
Chicken
- 1 lb chicken breast
Sauce
- 1/2 cup buffalo sauce
- 1/2 cup low-fat cottage cheese
- 1 tablespoon dried parsley
Instructions
- Prepare the sauce: Place the low-fat cottage cheese and buffalo sauce in a blender. Blend until the mixture is smooth and well combined, creating a creamy buffalo sauce base.
- Combine ingredients in slow cooker: Pour the blended sauce into the slow cooker. Add the chicken breasts and sprinkle the dried parsley over the top to enhance flavor.
- Cook the chicken: Set the slow cooker to high and cook for 4 hours, or alternatively, cook on low for 8 hours. The chicken will become tender and cook through.
- Shred the chicken: Once cooked, remove the chicken breasts and shred them using two forks. The meat will pull apart easily for perfect buffalo chicken texture.
- Store properly: Transfer the shredded buffalo chicken to an airtight container and refrigerate. It will keep fresh for up to 7 days, making it convenient for meal prep.
Notes
- For a spicier kick, add more buffalo sauce or a dash of cayenne pepper before cooking.
- Use chicken thighs instead of breasts if you prefer juicier meat.
- You can substitute dried parsley with fresh parsley for a brighter herb flavor.
- Serve with celery sticks, on sandwiches, or over a salad for a complete meal.
- Ensure the slow cooker is fully heated before adding ingredients for consistent cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat