Buffalo Chicken (Crockpot or Instant Pot)
- 2 pounds organic chicken breasts
- 1 onion chopped
- 3 tbsp garlic minced
- 16 ounces low sodium chicken stock
- 12 ounces Frank's Hot Sauce (1 bottle)
-
Place chopped onion and minced garlic at the bottom of the crockpot. Place chicken on top. Then cover with low sodium chicken stock.
-
Cover chicken with Frank’s Hot Sauce (add Tabasco if you would like additional spice).
- Cook on low heat for 6 hours (poultry button for Instant Pot).
-
Once cooked, set aside 1/2 cup of broth and pour out the remaining.
-
Return chicken and 1/2 cup of saved broth to crockpot and cook on high heat for an additional 30 minutes (5 minutes in Instant Pot).
*Each serving is 4 ounces
Calories: 131
Total Fat: 2g
Total Carbohydrates: 3g
Protein: 27g