This is one of those great base recipes that could be used in many forms and fashions. It would be great in a sandwich, a wrap, incorporated into a chicken salad, or even in a grilled cheese. There's really so many uses for it that I thought it needed to be here as it is to stand on it's own.

I've kept this dish light and flavorful by letting the chicken remain simmering all day in a broth full of large chunks of fresh vegetables; allowing it to absorb all those great natural flavors. At the end of cooking, all you do is shred the chicken, toss it with a buffalo sauce of your choosing and use it as you see fit.

I've used this chicken in several ways over the past couple of days, including in a wrap and also as part of some buffalo chicken potato skins. This shredded buffalo chicken is great for any game day spread, and no one needs to know that what they're eating here is actually 'light' while being full on flavor.

The wrap here was super easy, using the buffalo chicken, some chopped greens, cabbage and veggies along with added buffalo sauce and a super light greek yogurt blue cheese dressing all wrapped up whole wheat (80 calorie) tortilla. Portable, easy, and delicious!

Feel free to make this buffalo chicken your own. I always love my buffalo chicken with added buffalo sauce and anything blue cheese.

For my buffalo chicken potato skins I used some cooked red potatoes, stuffed them with the buffalo chicken and topped with more buffalo sauce, blue cheese dressing, and a few blue cheese crumbles; all served over some chopped salad. Yum!

Healthified Shredded Buffalo Chicken (Crock Pot)
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1/2 Cup • Calories: 174.2 • Fat: 4.1 g • Carb: 4.1 g • Fiber: 1.2 g • Protein: 26.9 g • Sugar: 2 g • Sodium: 1273 mg

Ingredients:
1 Lb. Boneless Skinless Chicken Breast
1 Onion, Halved
1 Celery Stalk, Halved
1 Carrot, Halved
2 C. Reduced Sodium Chicken Broth
1/2 C. Buffalo Sauce

Directions:

Toss everything except for the buffalo sauce into the crock pot, secure the lid and cook for 6-8 hours on low or 4-6 hours on high.

Once done, remove the chicken to shred and discard the remaining items from the crock pot (or use for another use); reserving about 1/2 cup of the chicken broth.

I use my stand mixer with the paddle attachment on a low setting to shred, but two forks works too!

Place the shredded chicken back into the crock pot along with the reserved chicken broth and the buffalo sauce.