Instructions

• Trim excess fat from the chicken breasts and halve each breast lengthwise so you have thinner pieces.
• Place the chicken pieces in the slow cooker insert in a single layer or slightly overlapping.
• In a bowl, whisk together 1 cup chicken stock, 1 tsp poultry seasoning, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Pour this mixture evenly over the chicken.
• Cover and cook on HIGH for about 3 hours, or until the chicken pulls apart easily with a fork.
• When the chicken is done, transfer it to a colander set in the sink and discard the cooking liquid. Let the chicken cool for a few minutes so it’s easier to handle.
• Shred the chicken with two forks (or by hand) into bite-sized pieces.
• In a separate bowl, whisk together 3/4 cup Frank’s RedHot Sauce, 2 T olive oil, 2 T Worcestershire sauce, 2 tsp Green Tabasco sauce (optional), and 1 T sweetener until smooth.
• Return the shredded chicken to the empty slow cooker (or keep it in the bowl) and pour the sauce over the chicken. Stir gently to coat all the chicken evenly.
• Cover and cook on HIGH for 10–15 minutes, stirring once or twice, until the sauce is heated through and the chicken is well coated.
• Serve immediately, or cool and store the buffalo chicken in an airtight container in the refrigerator. Reheat before serving.