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If you’re looking for an easy, low effort dinner that doesn’t skimp on flavor (and packs over 60g of protein per serving), this is it. And if you need any more convincing, it’s perfect for meal prep and delicious hot or cold.
The recipe below can be easily adjusted depending on how many meals you want to make out of it. I like to prep a big batch at the beginning of the week to use with salads, sandwiches or even on its own with potatoes and whatever vegetables I have on hand. It’s also a perfect shortcut for my Loaded Buffalo Chicken Fries.
The steps really couldn’t be any simpler. Most of the ingredients just get thrown into the slow cooker, so it’s a very hands off recipe. Then, you just shred your chicken and mix in blended cottage cheese to make it rich and creamy while adding a boost of protein.
Store the chicken in portions in the fridge for up to 1 week and you’ve got a delicious, high protein lunch and dinner option that only takes about 10 minutes of effort. Once you give it a try, it’s sure to stay in your meal prep rotation.
Easy Slow Cooker Creamy Buffalo Chicken
Equipment
Ingredients
- 2 lbs chicken breast (about 4 large chicken breasts)
- 1 cup Buffalo sauce (I used Frank's but any kind of your choice works great)
- 1 bunch green onions, white parts only, thinly sliced (see Note 1)
- 2 tsp dried parsley
- 2 tsp dried dill
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp freshly cracked black pepper, or more to taste
- 1 tsp salt, or more to taste
- 1 ½ cups cottage cheese, blended until smooth (I use 2%, but any percentage works)
Instructions
- Combine the chicken breast, Buffalo sauce, white parts of the green onions, parsley, dill, garlic powder, onion powder, freshly cracked black pepper and salt in the slow cooker
- Cook on high for 3-4 hours or on low for 5-6 hours (see Note 2)
- Using an immersion blender or a small stand blender, blend the cottage cheese until smooth and set aside in the fridge (I like to blend it with an immersion blender directly in the container for less dishes)
- Once the chicken is cooked through, shred with a fork
- Add the cottage cheese, mix well and season with additional salt if desired
- Serve hot or cold and store in the fridge for up to 1 week
Notes
Nutrition
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