Skinny Slow Cooker Buffalo Chicken Salad
- 24 oz boneless skinless chicken breast
- 1 celery stalk
- 1/2 onion, diced
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/2 cup Buffalo Sauce (I used Sweet Baby Rays Buffalo Sauce)
For the Salad:
- 1 bag of salad
- 1 cucumber peeled and chopped
- sprouts on top (optional)
In a crock pot, combine chicken, onions, celery stalk, 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 pot, save 1/2 cup broth and discard the rest. Shred the chicken with two forks, returen to the slow cooker with the 1/2 cup broth and the hot sauce and set on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare salad, place 1/2 cup buffalo chicken on top of your salad and cucumber. Top with 1/4 cup sprouts. Add whatever dressing you would like! I added a bit of fatfree ranch dressing because ranch and buffalo chicken are AMAZING together! Enjoy!
Adapted from Skinny Taste