Crockpot Buffalo Shredded Chicken

I had a whole chicken in my freezer and wasn't quite sure what I should do with the meat once it was thawed. I'd seen some of my fellow coaches and challengers posting about buffalo chicken, and I wanted to try it out. It is so good! And since the recipe calls for plain Greek Yogurt instead of cream cheese or sour cream or something else another recipe might use, it is clean and healthy and full of protein!

And on top of being delicious, the chicken is really easy to divide up and put in individual containers to take to work with me. I usually mix it wth 1/2 c cooked rice and then have some broccoli or another veggie on the side. It's very filling and really yummy! And it honestly isn't that hot (spicy). Raelyn will eat some without complaint when it is cold. But, I know that everyone has a different sensitivity to spicy foods, so I'll let you be your own judge. :)

Everything in the Crockpot

Ingredients:

2lb chicken breast
1 1/2 cups plain Greek yogurt
1/2 c Frank's Hot Sauce
1 tsp chopped garlic (more or less depending on your taste)
1/2 c chopped onion
salt to taste
pepper to taste

Directions:
Place everything in a crock pot and ensure it is mixed well and that the chicken is completely covered in the liquid. Cook on low for 5-6 hours or on high for 3-4, stirring occasionally. At the end, use a fork to start shredding the chicken (I then use a wire whisk to really shred it) and mix it all together well.

You can serve this as a party dip, with rice, on a salad or sandwich, or plain. Get creative! I personally enjoy it both hot and cold.

The Finished, Shredded Product!