This recipe is easy, flavorful, and addictive. And, when served with something to scoop with like plantain chips or extra celery, it’s even fun to eat.
For a really cool way to shred the chicken (i.e. with an electric mixer), check out the reference recipe in the link. Genius!
Note: This chicken is spicy.
Based on Crockpot Buffalo Chicken by Civilized Caveman
2.5 lbs. boneless skinless chicken breasts
1 sweet yellow onion
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 big pinches Kosher salt
2 tsp. black pepper
2 Tbsp. butter
6 oz. hot sauce (Frank’s or Louisiana)
3-4 ribs celery
4 Tbsp. ranch dressing (I used Tessamae’s)
2 Tbsp. aioli
Halve and thinly slice the onion. Spread out on the bottom of your slow cooker. Add the chicken in as close to one layer as possible. Add the spices, butter, salt, pepper & hot sauce.
Cook on low 6-8 hours. Let cool and shred.
When your chicken is done, add 10-12 ounces to a large bowl. Dice the celery and add. Add the ranch & aioli and stir to combine. Taste and season as necessary.
Serve with plantain chips or more celery for dipping.
Note: You will have a ton of chicken leftover. This chicken is great with garlic mashed cauliflower, roasted broccoli, and pretty much everywhere else buffalo chicken is good – which is everywhere.