Salad Serving Suggestion: Serve the Slow Cooker Buffalo Chicken Salad as a spicy and tangy main course. Drizzle some extra buffalo sauce over the salad for an extra kick!
Yield: 4 servings Prep Time: 10 minutes
Cooking Time: 4 hours on low or 2 hours on high
Ingredients:
1 lb (450g) boneless, skinless chicken breasts
1/2 cup buffalo sauce
2 tablespoons melted butter
1 tablespoon honey
1 teaspoon garlic powder
Salt and pepper to taste
8 cups mixed salad greens
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup crumbled blue cheese
1/4 cup chopped fresh parsley
Ranch or blue cheese dressing for serving
Instructions:
In the slow cooker, place the chicken breasts.
In a small bowl, whisk together the buffalo sauce, melted butter, honey, garlic powder, salt, and pepper.
Pour the buffalo sauce mixture over the chicken, ensuring the chicken is well coated.
Cook on low for 4 hours or on high for 2 hours until the chicken is tender and easily shreddable.
Remove the chicken from the slow cooker and shred it using two forks. In a large salad bowl, combine the mixed salad greens, diced celery, diced carrots, crumbled blue cheese, and chopped fresh parsley.
Add the shredded buffalo chicken to the salad bowl and toss everything together. Serve the salad with ranch or blue cheese dressing on the side.
Note: Adjust the amount of buffalo sauce to control the spiciness of the chicken.
Nutritional Information (per serving): Calories: 280 kcal Carbohydrates: 11g Protein: 28g Fat: 14g Fiber: 3g Sugar: 7g Sodium: 1050mg