Once upon a time, I loved buffalo.
The sauce, that is.
In fact, I loved it so much that when I was pregnant with princess-sparklepants-peanut-butter-cup-cute-face London, it was ALL I had to have. My blood ran buffalo.
My cravings were so bad that I bought a bottle of Franks Red Hot Buffalo Sauce and would dip my finger in it and suck the sauce off. Gross, right? Ah, what the pregnant woman will do.
Until morning sickness set in. I’ll spare you the details, but me and buffalo parted ways for a solid 2 years.
Lately I’ve been reunited with my long-lost love, and I’m so happy we are friends again. I spotted this recipe on Pinterest via Skinny Taste, and it had me at “hello”. It couldn’t be easier! It uses on of my very favorite contraptions, the crockpot. You can get the original recipe by clicking on “Skinny Taste” above, and here is what I did:
4 chicken breasts
1 can chicken broth
1/2 onion, diced
1/2 cup Franks Red Hot Buffalo Sauce
Shredded carrots, celery
All you do is throw your chickens in the crockpot, cover ’em with chicken broth and onion, and cook on high for 4 hours. Then you shred the chicken, reserving 1/2 cup of the broth while dumping the rest out (do goobers in the crockpot gross anyone else out? ICK!). Return the chicken to the crockpot, stirring in the buffalo sauce and reserved broth. Let it all warm up again in the crockpot, and then serve in lettuce cups and top with the shredded carrots and celery.
And THEN! Then I served them with my homemade ranch dressing. I love me some ranch, but don’t love all the junk in it. So, I used 2 cups of Greek yogurt, 1 pkg ranch dressing mix, and 1 cup of milk and whisked it all together. DELICIOUS! Guilt free! Good for you (in a “I’m eating dressing” kind of way)! I didn’t want to feel a bit of guilt as I slathered delicious dressing on top of that buffalo chicken. Yum.
Now I’m hungry again.