- lettuce
- tomato
- cheese
- buffalo sauce
- ranch
Buffalo Shredded Chicken
Ingredients
- 24 oz boneless skinless chicken breast
- 1/2 onion, diced
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/2 cup hot cayenne pepper sauce or your favorite buffalo sauce
In crock pot, combine chicken, onions, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours. Remove the chicken from the pot, reserver 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with 1/2 cup broth and the hot sauce and set on high for an additional 30 minutes.
"Buffalo Chips"
Ingredients
- 3-4 red potatoes
- 1 TBSP Olive Oil
- dash of sea salt
Directions
Pre-heat the oven to 400 degrees. Slice potatoes thinly - about 1/4" thick. Place in mixing bowl and drizzle with olive oil and stir until all the potato slices are coated. Add the dash of salt. Stir once more. Place on a cookie sheet in a single layer. Cook for approximately 30 minutes.
**If you have a larger family and use more potatoes than the recipe calls for, consider cooking slightly longer than 30 minutes.
ENJOY!!
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