Skinny Slow Cooker Buffalo Chicken

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Happy Friday! I’ve been craving buffalo wings lately; maybe because the Super Bowl is fast approaching and I’m starting to think about all of the yummy things we can eat while watching the game. I like football, but it’s really all about the food and the funny commercials for me!

Although tasty, buffalo wings really aren’t that healthy. Anything that is fried and then dipped in a buttery sauce doesn’t exactly make the health food hall of fame. So, I decided to make a healthier recipe that not only tastes great, but is also uses every busy mom’s favorite appliance: the Crock-Pot (yay!). This recipe is so easy to make and results in super-tender chunks of chicken infused with spicy buffalo wing sauce flavor…mmm, good. You can use this chicken in a variety of ways: buffalo chicken wraps, buffalo chicken sandwich, on top of a salad, or any way your heart desires.

Skinny Slow Cooker Buffalo Chicken

Ingredients
1 ½ cups chicken broth
1 cup Frank’s Red Hot Sauce
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½ tsp salt
½ tsp pepper
2 frozen boneless, skinless chicken breasts

Add everything except the chicken to the Crock-Pot and stir to combine. Add the frozen chicken breasts and flip to coat in the sauce.

Cook on high for about 4 hours. Break up the chicken into chunks and then stir into the sauce and serve.

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