Name: Slow Cooker Buffalo Chicken With Homemade Dairy-Free Ranch Dressing
Ingredients: 1 lb Boneless, skinless chicken breast; 1 lb Boneless, skinless chicken thighs; 1 cup Frank's Red Hot; 1 tsp garlic powder; 1 ½ tbsp ghee or grass-fed butter; ½ cup mayo (homemade or avocado oil based); 1/4-1/3 cup canned full fat coconut milk (mixed well); 1 tsp dried parsley; 1 tsp dried dill; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp dried chives; 1 tsp red wine vinegar; ¼ tsp sea salt; ¼ tsp fresh ground black pepper

CategoryMain Dishes, Recipes

PROTEIN | HEALTHY FATS
SERVES 5-6 PEOPLE

Total Time-180 min

For the chicken

1 lb Boneless, skinless chicken breast

1 lb Boneless, skinless chicken thighs

1 cup Frank's Red Hot

1 tsp garlic powder

1 ½ tbsp ghee or grass-fed butter

For the dressing

½ cup mayo (homemade or avocado oil based)

1/4-1/3 cup canned full fat coconut milk (mixed well)

1 tsp dried parsley

1 tsp dried dill

½ tsp garlic powder

½ tsp onion powder

½ tsp dried chives

1 tsp red wine vinegar

¼ tsp sea salt

¼ tsp fresh ground black pepper

Make the dressing

Place all ingredients into a bowl and mix until well combined. If dressing is too thick, add in more coconut milk until you reach desired consistency.

Chill for at least 30 minutes before serving. Store in an airtight containers for up to one week.

Make the chicken

Place chicken in the bottom of your slow cooker. Add hot sauce, garlic, and ghee and toss to coat.
Cover and cook on low for 3-4 hours or until it easily shreds with a fork.

Shred chicken in the bottom of the slow cooker using 2 forks. Toss chicken in sauce to evenly coat. Turn slow cooker to warm until ready to serve.

Serve on top of a salad or in a halved sweet potato topped with shredded cabbage and homemade dairy-free ranch dressing

WHATS ON MY SALAD:

Romaine lettuce
Shredded cabbage
Diced carrots
Diced celery
Diced cucumber
Minced green onion

Ingredients