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
Total Fat: 2g
Total Carbohydrates: 3g