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Healthy Crockpot Buffalo Chicken with just 4 ingredients! Chicken slow cooked in a secret high protein sauce make super tender and juicy shredded chicken. An easy recipe for meal prep.
This slow cooker buffalo chicken recipe is one of my favorite healthy slow cooker recipes for weight loss. It’s a high protein crock pot recipe that’s easy to make and taste delicious!
In fact, this recipe is so simple I almost debated whether or not to post it because it is really so easy. After sharing it with a few weight loss clients, I had so many people raving about it and I know you will enjoy it.
If you love the flavor of buffalo chicken, then you will love baked buffalo chicken nuggets and my healthier buffalo chicken dip!
I promise you can totally handle this easy shredded chicken recipe whether you’re a newbie to cooking or not. You will love this perfectly tender and juicy (also slightly spicy) healthy shredded chicken recipe.
Healthy Crockpot Buffalo Chicken
This isn’t just chicken with buffalo sauce slathered on it either. This is high protein, buffalo chicken with a super secret ingredient. Do you know what it is? Cottage cheese!
I know…I know…not what you were expecting but hang with me. Cottage cheese when blended makes a really nice high protein cream sauce (this cottage cheese Alfredo sauce is a good example of that) that’s lighter in calorie and fat.
It’s the secret solution to making your buffalo chicken super creamy, tender and juicy. trust me you need this in your life. Great for meal prep or throwing together quick slow cooker protein meals.
What You Need
- Chicken Breast (I get mine from Butcher Box).
- Buffalo Sauce
- Cottage Cheese
- Parsley
How to make healthy buffalo chicken in a slow cooker
Remember I said it’s so easy? It is! Blend the cottage cheese and buffalo sauce together then pour it into a slow cooker and add the chicken and parsley. Cover and cook on high four hours or eight hours on low.
After it’s cooked, removed the cover and shred the chicken with two forks. Mix the sauce together and store the sauce with the chicken. It will keep it super juicy!
You could swap the cottage cheese for Greek yogurt. It won’t be as thick and creamy as cottage cheese, but it is possible to substitute it.
Can you make buffalo chicken in an Instant Pot?
Yes! I make shredded chicken in my Instant Pot all the time. If you’re using a pressure cooker, simply add the ingredients to one and follow the cooking time for making shredded chicken recipe in an Instant Pot.
What to serve shredded buffalo chicken with
Anything that’s the greatness of it! Over lettuce with veggies for a quick lunch, over cauliflower rice (how to cook cauliflower rice), quinoa, brown rice, on a gluten free bun or brown rice tortilla. The options are endless with what you can do with this easy recipe!
More Shredded Chicken Recipes!
Instant Pot Shredded Chicken
Instant Pot Italian Chicken & Peppers
Instant Pot Harissa Shredded Chicken Bowls
Healthy Crockpot BBQ Chicken
Healthy Crockpot Buffalo Chicken
Ingredients
- 1 lb chicken breast
- 1/2 cup buffalo sauce
- 1/2 cup cottage cheese, low fat
- 1 tablespoon parsley, dried
Instructions
- Place the cottage cheese and buffalo sauce in a blender. Blend until smooth.
- Pour the sauce into a slow cooker, add the chicken breast and dried parsley.
- Cook on high 4 hours or 8 hours on low then using two forks shred the chicken. It will shred apart easily.
- Store the chicken in the refrigerator in a container up to 7 days.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would you divide this up for daily meal prep for gym?
This looks amazing!
I was hoping to make some freezer crockpot meals for my dear friend, who will deliver soon. Can I premake the ingredients and freeze them all raw?
If it were me, I would cook the recipe then freeze it after cooking.
Just made this today to meal prep for the week and couldn’t resist throwing some on spring mix with a drizzle of blue cheese dressing and it’s phenomenal. I made a quick Buffalo sauce with franks red hot and butter, with a dash of garlic powder and honey, then followed the recipe exactly. I also feared it was way too wet after cooking for a few hours on high, but just left it in on low for a while longer after shredding and all the extra moisture cooked off and was left with super delicious and tender chicken. Super easy and will definitely be making often, thanks!
So glad you enjoyed it!
I love this recipe. I was wondering how many oz is in 1 serving?
1 pound of chicken equals 16 ounces, so with 4 servings that means 4 ounces per serving.
It’s really watery. I’m not sure why. What can I do to thicken it up while keeping it low carb?
I do not have this issue with mine and I make this all the time. Make sure you are not adding water. Pat the chicken dry to remove any excess moisture and if you were using frozen chicken I’d recommending thawing completely, patting dry before placing in a slow cooker. Also, experiment with different BBQ sauces. Most of them are thick, but the one you had may not have been. You could add some tapioca or arrowroot to thicken, but I would try these other things first.
my blender is on the fritz so i couldn’t blend “until smooth.” so my cottage cheese/sauce mixture is a little chunky. that should be fine, right?
I’m sure it will be!
Not sure what I did wrong here as the reviewed is so simple but it didn’t look right at all when cooking this. Is there a certain Buffalo Sauce you prefer as Frank’s Hot Wing Sauce may have been the offender here…!
I did not use Frank’s. I used the Primal Kitchen one linked in the recipe. Did you forget the cottage cheese? If you did use cottage cheese, what did you use? Non fat, low fat, full fat?