Honestly, I have no idea why it’s taken me so long to share my favorite shredded buffalo chicken recipe with y’all. It’s one of my favorites and one of the easiest. I love finding meals I can throw into the crock pot and not worry about until I get home and this is definitely one of those recipes.
Last Thursday I hosted bunco. Yes, I promise I’m not 75. We’re on our second or third year and it’s always fun to get together once a month to play. I’ve won once, but did get a bunco last weekend, so that was fun! My partner and I had the most losses though…embarrassing? Maybe. But I thought it was pretty impressive.
Our bunco group decided to start serving dinner this year. I knew I wanted to do something easy and Whole30 compliant, so I decided on shredded buffalo chicken to put on top of potatoes or a bed of spinach. I also made homemade ranch, served veggies and watermelon. I think dinner was a hit! Especially for those who don’t do whole30.
- 3 or 4 chicken breasts
- 3/4 cup Frank's Red Hot (add more if you love Frank's)
- 1 can full fat coconut milk
- 1 cup mayonnaise
- 1/2 cup full fat coconut milk
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 2 tbsp dill (or more, we like ours very dill-y)
Pull out the crockpot and turn it on warm
Add chicken, Frank's and coconut milk
If you can, shred the chicken around the four-hour mark. If you're at work, just shred when you get home and let it sit for 2 to 4 more hours.
Serve on top of lettuce or potatoes and enjoy!
Mix all the ingredients and whisk together. Add more coconut milk if necessary for the correct consistency.
Also enjoyed the chicken on top of butternut squash with an egg on top – perfect for a leftover dinner.