This super yummy crock pot chicken will be your new go-to for weekly meal prep. I started making this a few years ago and incorporate it into my lunches every few weeks. It’s such an amazing flavor combination and easy to switch up so you will never get bored with it. Also, I’ve found some ways to keep it healthy so you’ll always know you’re making a smart choice!
You will start with your crock pot. Turn the heat to high and place 2-3 large chicken breasts in. In a bowl or glass measuring cup, combine 3/4 cup hot sauce, 1 or 2 tbsp coconut oil (your choice), 1 tsp garlic powder and 1 tsp of chili powder. I use a few shakes of Himalayan pink salt, too. Microwave the sauce combination stopping every 15-20 seconds to stir. When the coconut oil has melted and your sauce is heated thoroughly, you can pour this directly over the chicken breast.
Leave everything to cook in the crock pot for 2-3 hours on high. You will know it’s done when it’s able to shred easily and/or reached a temperature of 165 degrees F. I love using meat claws to shred my chicken, but a fork will work, too!
After I shred the chicken, I always portion it out right into my weekly lunch containers. I use Pyrex glass containers.
Now, for the fun part! You can add literally anything to this chicken to create a fun lunch. I have listed some of my favorites below. I will either layer one of the options below on the bottom and top with the chicken or put them side by side in the container. The choice is yours! Happy cooking and I hope you enjoy!
Sides for GF Buffalo Chicken:
Mashed sweet potato (my favorite), quinoa, GF pasta, tortilla chips, brown or white rice, lettuce cups, etc.