If you follow me on Instagram (@nataliehodson1) you saw this picture I posted last night:
I feel kind of bad even calling this a recipe because it was so easy. Here are the ingredients I used (I’ll post everything as serving sizes for a regular recipe, but keep in mind that I quadrupled the recipe here which is why it looks like so much in the picture).
2 lbs boneless, skinless chicken breast
1 garlic cloves, minced
1 16oz can low sodium chicken broth
½ cup Franks Red Hot Sauce*
*Note: For those wondering, here are the ingredients in Frank’s Red Hot Sauce: Aged Cayenne red peppers, vinegar, water, salt and garlic powder. So, there isn’t anything bad in the ingredients, however there is quite a bit of sodium. I don’t worry too much about my daily sodium intake, but if that is something you are worried about my friend Brittany over at Little B’s Healthy Habits has a really good homemade hot sauce recipe you can find here.
Put the chicken, garlic, and chicken broth in the crockpot. Add water as needed until the chicken is fully immersed in liquid. Cook on high for 3-4 hours until chicken can shred easily with two forks. (Note: when I quadrupled this recipe I had to cook it for 5.5 hours to cook all the way through because the crockpot was so full). Shred chicken and discard of all the broth except for ½ cup. Add hot sauce and cook another 30 minutes or so.
Note: I found that this wasn’t quite as spicy as I like it, so I added a little more Frank’s at the end. My husband liked it this way though, so I would say this has a fairly mild heat/spicyness.
And that’s it! The chicken will come out super moist and so delicious. I like cooking chicken in bulk and then freezing it into portion size freezer bags so I can pull one or two out, let them defrost, and eat them as needed. It will stay good in the freezer for 2-3 months as long as most of the air is out of your Ziploc.
Today I had a ton of leftovers and decided to make some Buffalo Chicken Blue Cheese Mini Pizzas. They were sooo yummy! Here are the ingredients I used:
-2 Trader Joe’s Corn and Wheat Tortillas
-Trader Joe’s Fat Free Pizza Sauce
-Low Fat Blue Cheese Crumbles
-1 Low-Fat Mozzarella cheese stick
-4oz Buffalo Crockpot Chicken
-Dash of Frank’s Hot Sauce (optional)
-Assemble all ingredients on each tortilla and bake at 400 for 5-7 minutes, then hi broil for 1-2 minutes (watch carefully at the end so it doesn’t burn).
Each Mini Pizza (I ate two):
If you try this recipe, let me know what you think in the comments below. I would love to hear from you!
Natalie Hodson is a mom of two showing how to balance family, fitness, and a healthy lifestyle. www.nataliehodson.com