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Cook at Home Mom’s Slow Cooker Buffalo Chicken Salad

Laura Miner

Laura Miner

March 31, 2020
buffalo chicken salad recipe
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Poultry

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Ingredients

Buffalo Chicken Salad

  • 1½ lbs. ButcherBox Boneless Skinless Chicken Breasts

  • 1 cup chicken stock or water

  • 2 celery stalks

  • ¼ red onion

  • ¼ cup Frank's Red Hot sauce

  • ⅓ cup mayonnaise

  • ½ tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

Serve with:

  • lettuce wraps

  • avocado

  • parsley

  • compliant ranch dressing (Whole30) or blue cheese dressing (for Keto/Low Carb)

Step By Step

Instructions

1
Cook the Chicken - Add the chicken breasts and liquid to your slow cooker. Turn to low and cook for 3 hours. Set the chicken aside and allow it to cool.
2
Prep the Ingredients - Finely dice the celery and red onion. Cut the chicken into bite-sized pieces.
3
Add all of the ingredients to a large bowl. Mix well until combined. Cover and refrigerate until you’re ready to eat it, up to 4 days.
4
 Spoon the chicken salad into lettuce wraps and serve with an extra drizzle of hot sauce and any other toppings you’d like.

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