4-Ingredient Dump-and-Go Crockpot Buffalo Chicken
4 h 5 min
|
easy
|
low-FODMAP
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 4 h | 4 h 5 min |
Introduction
Ingredients (4 servings)
Ingredients
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How to Make 4-Ingredient Dump-and-Go Crockpot Buffalo Chicken
-
Load the slow cooker
Place the chicken in the slow cooker.
Add the buffalo-style soup, chicken broth, and cream cheese.
-
Cook until tender
Cover and cook on low for 4 hours, or on high for 2 hours.
The chicken should reach 165°F and shred easily.
-
Shred and stir
Move the chicken to a plate and shred it with two forks.
Return it to the slow cooker and stir until the sauce looks smooth.
-
Adjust the texture
If the filling seems thin, leave the lid off for 10 minutes.
If it seems thick, stir in a splash of broth.
-
Serve
Spoon the buffalo chicken into tortillas, buns, or bowls.
Finish with your favorite toppings and serve warm.
Substitutions
- Chicken breasts for boneless skinless chicken thighs
- Thighs stay juicier during slow cooking and shred beautifully. The filling tastes a little richer and slightly more savory.
- Buffalo-style soup for cream of chicken plus buffalo sauce
- Use condensed cream of chicken and stir in buffalo sauce to taste. You get the same creamy base with adjustable heat.
- Plain cream cheese for pepper Jack cream cheese
- Pepper Jack cream cheese adds extra spice and a little cheesy tang. It makes the filling bolder and fun for game day.
Tips
- Cube the cream cheese small
- Small cubes melt faster and mix more evenly into the sauce. That helps prevent little white pockets at the end.
- Shred while the chicken is hot
- Warm chicken pulls apart faster and absorbs sauce better. Stir it back in right away for the creamiest texture.
- Choose soft flour tortillas
- Soft flour tortillas hold this filling better than hard taco shells. Hard shells crumble easily and can get messy fast.
- Top with cool coleslaw
- Coleslaw adds crunch and a cool bite against the spicy sauce. A vinegar-based slaw keeps the filling from tasting too heavy.
Nutrition Facts *
| Energy | 217 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 14 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my sauce lumpy?
- The cream cheese likely needed more stirring. Shred the chicken, then stir vigorously for one minute. A silicone spatula helps smooth everything out.
- What should I do if the filling is too thin?
- Leave the lid off after shredding for 10 to 15 minutes. The sauce will reduce slightly. You can also add more cream cheese.
- Can I use frozen chicken in the slow cooker?
- Thaw it first for safer, more even cooking. Frozen chicken can sit too long at an unsafe temperature.
- How do I store and reheat leftovers?
- Refrigerate the chicken in a sealed container for up to four days. Reheat gently with a splash of broth to loosen the sauce.
- How can I make it less spicy?
- Stir in more cream cheese or a spoonful of sour cream. Serving it with slaw also softens the heat.
Serving Suggestions
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