Buffalo Chicken Tacos with Blue Cheese Coleslaw

• Meat

  • 1/3 cup Buffalo sauce
  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Carrot, large
  • 3 Carrots
  • 1/4 tsp Garlic powder
  • 1/2 Of a small head green cabbage
  • 1/2 Of a small head red cabbage
  • 1/2 Yellow onion

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Mayonnaise, light
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 tsp Celery seed
  • 2 Kosher salt and black pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Bread & Baked Goods

  • 1 Corn tortillas

• Dairy

  • 1 oz Blue cheese
  • 1/2 cup Greek yogurt, plain non fat

• Other

  • 2 scoops Vital proteins collagen peptides

Found on reciperunner.com

Description

Ingredients

• 2 pounds boneless skinless chicken breasts
• Kosher salt and black pepper to taste
• 1/2 teaspoon celery seeds
• 1/4 teaspoon garlic powder
• 1/2 of a yellow onion, diced
• 1 large carrot, peeled and diced
• 2 cups low sodium chicken broth
• 1/3-1/2 cup buffalo sauce
• 2 scoops Vital Proteins Collagen Peptides
• Corn tortillas
• 1/2 of a small head red cabbage, shredded
• 1/2 of a small head green cabbage, shredded
• 3 carrots, peeled and shredded
• 1/2 cup plain non-fat Greek yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoons whole grain mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon celery seed
• Kosher salt and black pepper to taste
• 1 ounce crumbled blue cheese, plus more for topping the tacos

Directions

• Set your slow cooker to low or medium heat.
• Season the chicken with salt, pepper, celery seed and garlic powder.
• Place the chicken in the slow cooker and add in the diced onion and carrot.
• Pour in the chicken broth and cover with the lid.
• Cook the chicken for 3-6 hours depending on the size and how fast or slow your slow cooker cooks.
• Once the chicken is tender and cooked through remove it from the slow cooker onto a plate and shred it with two forks.
• Pour the broth from the chicken into a glass measuring cup, straining out the vegetables and keeping them in the slow cooker.
• Place the shredded chicken back in the slow cooker and add in the buffalo sauce, collagen peptides and approximately a 3/4-1 cup of the reserved broth.
• Stir everything together until combined and keep warm until ready to serve.
• Serve the tacos in warmed corn tortillas topped with the blue cheese coleslaw and more crumbled blue cheese.
• Shred the cabbages and carrots in a food processor or with a box grater and place them in a large bowl.
• Stir together the remaining ingredients in a glass measuring cup then pour all over the cabbage and carrots.
• Stir together until combined, then cover and refrigerate until ready to serve.