Shredded Whole 30 buffalo chicken is my current obsession. I seriously can’t get enough of this recipe: it’s so flavorful, juicy, and insanely easy to make! It’s the perfect make-ahead meal, and makes amazing leftovers all week long.
There are also so many ways to serve this up: stuffed in a baked sweet potato, paired with some roasted veggies and avocado ranch, or even tossed with some zoodles. Pretty much any combo is insanely delicious, so you can’t go wrong.
You can make the chicken in a slow cooker, Dutch oven, or instant pot (or hell, a covered glass baking dish) aka it works for errrbody’s cooking style.
Whole30 Buffalo Chicken
Ingredients
- 1 lb chicken breast
- 1 lb boneless skinless chicken thighs
- 1 cup "The New Primal" medium buffalo sauce
- 2 tbs ghee
- 3 tbs coconut aminos
- Hefty pinch of cayenne optional
Instructions
- Place all ingredients in pot of choice.
- COOK: Slow cooker (4-6 hours on low), Dutch oven/covered glass baking dish (2.5 – 3 hours at 280), Instant pot (8 mins manual setting)
- Shred chicken with two forks, then stir back into sauce.
- Top with @primalkitchenfoods ranch (or any ranch you want!)