Healthy Slow Cooker Buffalo Chicken

• Gluten free

• Meat

  • 3 Chicken breasts

• Produce

  • 2 sprigs Dill, Fresh
  • 1 tbsp Dill, Fresh
  • 3 Garlic cloves
  • 1 Onion
  • 1 tsp Onion powder
  • 1 tbsp Parsley, fresh

• Condiments

  • 1 cup Hot sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 Whole-milk organic yogurt, plain

Found on simplysissom.com

Description

Ingredients

• 1 onion, quartered
• 3 chicken breasts (organic recommended)
• 1 cup hot sauce (I used Franks)
• 3 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 2 TBS butter (optional)
• 2 sprigs fresh dill
• 1 TBS fresh dill, de-stemmed and roughly chopped
• plain whole-milk organic yogurt (OPTIONAL: I use it to make the buffalo milder for the kids)
• 1 TBS fresh parsley

Directions

• Place quartered onion into the bowl of the crockpot.
• Pat chicken breasts dry and season heavily with salt and pepper. Place on top of onions in the crockpot.
• In a medium size mixing bowl, combine hot sauce, garlic, onion powder, salt and pepper. Whisk to combine and then pour on top of chicken.
• Top chicken with butter (optional) and 2 fresh dill sprigs.
• Cook on low for 4-5 hours.
• Remove chicken from crockpot and shred with 2 forks. Add more sauce from the crockpot if the chicken is dry. Make sure to taste as you add chicken, the sauce is spicy. Dont over do it. NOTE: If the chicken is too spicy for your kiddos, just mix in a bit of plain yogurt.
• Serve on toasted buns, with pita chips, veggies, whatever you like!