Two nights ago I attempted to make burgers and roasted potatoes with truffle aioli and caramelized onions.
I burnt all the burgers. Bad.
My onions wouldn’t caramelize. I cooked them and cooked them and cooked them. After an hour and a half of trying, I just couldn’t take it any more. I cranked the heat and burnt them all to a crisp.
The only part of the meal that turned out halfway decent were the roasted potatoes, so we dipped those in the truffle aioli–and we ate turkey hotdogs with the boys.
Most nights, I’m a pretty good cook. But once in awhile I blow it. Eh, it happens.
Last night I knew I needed to redeem myself. So I decided to go with an old faithful. It’s easy and healthy–and your crockpot does all the work. Win, win and win.
I used Slender Kitchen’s recipe. And don’t worry if you’re not wild about buffalo sauce, you could use this shredded chicken for anything–tacos, soup, BBQ, sandwiches, whatever. It always comes out tender and juicy–and delicious every time.
Buffalo Shredded Chicken
- 2 pounds boneless skinless chicken breasts
- 2 carrots
- 2 ribs celery
- 1 onion, quartered
- 2 cloves garlic
- 1.5 cups chicken broth
- salt and pepper
- 1/2 cup buffalo hot sauce (I use Tessamae’s Buffalo Sauce, but Frank’s Red Hot Wings Buffalo sauce is good too)
- 1 tablespoon grass fed butter
Throw the chicken, carrots, celery, garlic and chicken broth in your crockpot.
Mix it all together.
Cover and cook everything on low for 6 hours.
Dispose of all the vegetables and all but about 1/3 cup of the cooking liquid.
Shred the chicken using two forks.
Add the buffalo sauce and a tablespoon of grass fed butter.
Mix it all together and let it cook on low for another 15 minutes.
Last night I served mine with cilantro and fresh lime. You could cover it in ranch or serve it on a bun with blue cheese too. Yum. Enjoy.