Saturday, April 2, 2011

Recipe for Crockpot Buffalo Chicken

Makes 6 servings, each approximately 183 calories, 2 grams fat, 2 grams carbs, 0.5 grams fiber and 37 grams protein; 4 WW Points+ (plus bun and sauce)

4 large chicken breasts, cut into large pieces to fit into your container
½ large red onion, coarsely chopped
12 oz. cayenne pepper sauce

Place all ingredients in ceramic container with a lid and place the container inside your larger slow cooker-don’t add anything around the smaller container (i.e. no water or anything else)

Cook 1 hour on high and 5 hours on low.  You could probably do it all on low,  I just like getting the chicken to a hot stage quickly.  When complete, carefully remove chicken and shred it and return it to the liquid.  The finished liquid was VERY watery so once I removed the chicken to shred, I poured the liquid in a saucepan,  boiled it down by half,  and then mixed it back in with the chicken.

Blue Cheese/Ranch Sauce; approximately 35 calories, 3 grams fat, .8 grams carbs, 0 fiber, 1.3 grams protein per TBSP; 1 WW Points+
1 cup low fat sour cream
½ cup crumbled blue cheese
2 TBSP ranch salad dressing mix (dried)

Mix all ingredients together and refrigerate until ready to serve.