Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts (Value Pack)
- 1 bottle (12 oz) Buffalo Wing Sauce (mild or hot)
- 1 packet (1 oz) Dry Ranch Seasoning Mix
- 1 cup Non-fat Greek Yogurt (plain)
- 1 tablespoon Garlic Powder
- 1/2 cup Low-sodium Chicken Broth or Water
- Optional: Green onions for garnish
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in an even layer. Pour the chicken broth or water over the meat to ensure moisture during the long cook time. Sprinkle the dry ranch seasoning and garlic powder evenly over the chicken. Finally, pour the entire bottle of buffalo wing sauce on top. Do not stir yet; letting the sauce sit on top helps infuse the flavor into the meat as it heats up.
- Cover the crockpot with its lid and set the temperature to High for 4 hours or Low for 6 to 7 hours. Avoid opening the lid during the cooking process, as this releases steam and increases the cook time. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once the timer goes off, use two forks to shred the chicken directly in the pot. The meat should be tender enough to fall apart with minimal effort. Once shredded, stir in the Greek yogurt. The yogurt adds a creamy texture and a boost of protein without the heavy fats found in cream cheese or mayo. Stir until the sauce is well-combined and the chicken is fully coated. Serve immediately while hot.
- Cook Time: 4 hours 5 minutes