It's no secret I love anything Buffalo around here, as evidenced by one of my most recent posts, Buffalo Ranch Dip. It's so easy to throw chicken breasts in the slow cooker with a bottle of buffalo sauce and wind up with a batch of tangy, shredded chicken for dinner. So when my pseudo daughter-in-law Ali (wife of The Devilish Nephew) shared this recipe idea with me, I knew it would be a hit. I've had an abundance of cherry tomatoes already in my garden this year, so this recipe evolved at an ideal time. I love that the chicken goes in the slow cooker and tops a bowl of cool, crisp veggies. It is great for hot weather. I was really excited when I made this thinking I would have a tasty lunch for a couple of days, but no such luck. The family enjoyed it so much, it was all gone!
Colorful, tangy and kinda-healthy! |
The perfect hot weather meal... Tangy, shredded Buffalo Chicken atop cool, crisp summer veggies. |
Buffalo Chicken Bowls
4 boneless, skinless chicken breasts
1 bottle Buffalo Wing sauce (I use Frank's)
2 cloves garlic, minced
1 package frozen corn, thawed and steamed
2 cans black beans, drained and rinsed
1 pint of cherry or grape tomatoes, halved
2-3 ripe avocados, diced
1 packet ranch dressing mix, prepared according to package instructions
Season chicken breasts with salt and pepper. Place in a slow cooker with the hot sauce and minced garlic. Cook on low approximately 6 hours, or until chicken is cooked through. Shred cooked chicken and place in a bowl. Add a little bit of the hot sauce from the slow cooker to keep the chicken moist. Set aside.
In a large bowl combine the corn, black beans, cherry tomatoes and avocado to create the salad. Season with salt and pepper.
To serve, spoon a generous amount of the salad into a bowl. Top with shredded Buffalo Chicken. Drizzle with ranch dressing and enjoy.
Prep Time: Approximately 30 minutes Cook Time: 6 hours slow cook
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