gluten-free | whole30 | dairy-free
+ boneless chicken breasts or thighs + hot pepper sauce (Frank's Red Hot) + ghee, coconut oil, or butter + coconut aminos + garlic powder + cayenne (optional) + baked sweet potatoes + ranch dressing (homemade or store-bought)
Place chicken in slow cooker and set on low. In a saucepan, heat the hot sauce, ghee, coconut aminos, garlic powder, and cayenne. Stir then pour into slow cooker.
Cook for 4-6 hours on low or until chicken is tender.
Remove the chicken and shred with two forks. Return to the slow cooker and toss with sauce.
Serve the buffalo chicken in baked sweet potatoes and drizzle with ranch.
Add chicken and sauce to the Instant Pot, then cook on high pressure for 15 minutes. Natural release for 10 minutes before unlocking lid and shredding.
A hearty and healthy, Whole30-friendly, slow cooker buffalo chicken that's shredded makes for the perfect weeknight dinner for buffalo chicken fans.