Easy Pulled Buffalo Chicken (Instant Pot or Slow Cooker)

Ingrédients

• 1 1/4 –1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
• Sea salt (to taste)
• 1/2 cup hot sauce (like Frank’s RedHot Original or Louisiana Hot Sauce)
• 1/3 cup unsalted butter or ghee
• 1/2 teaspoon garlic powder
• 1/8-1/4 teaspoon xanthan gum (optional)
• 1 cup cold water

Préparation

1. 1

   --- Slow Cooker (CrockPot) Instructions: ---

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   Season Chicken: Pat chicken breasts dry with paper towels and sprinkle with sea salt.

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   Add to Slow Cooker: Place the chicken breasts in the bottom of a slow cooker (I use this 6-quart Crock-Pot).

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   Note: No additional liquid is needed—the chicken will release its own juices as it cooks.

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   Slow Cook: Cover and cook on Low for 3 hours or High for 2 hours, or until the chicken reaches a temperature between 195°F and 205°F when checked with an instant read thermometer and easily shreds with a fork.

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   Shred Chicken: Transfer the chicken to a plate and let rest for a few minutes before shredding with two forks. Discard juices from CrockPot.

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   Make the Buffalo sauce: In a small saucepan over medium heat, melt the butter or ghee. Whisk in the hot sauce and garlic powder. Bring to a low boil, reduce heat to low (“Min” on my stove) and simmer until slightly thickened, about 5 minutes, stirring occasionally. For quicker thickening, skip the simmer, whisk in xanthan gum and stir until thickened to your liking, about 1–2 minutes. Taste the sauce and adjust the seasoning as needed. Want it spicier? Add a pinch of cayenne!

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   Toss and Sauce: Return shredded chicken to the slow cooker. Pour the sauce over the chicken and toss to coat evenly. Switch slow cooker back to the “Warm” setting and allow to sit, covered, for 5–10 minutes to allow the flavors to meld.

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   Serve: Depending on your dietary requirements, serve this buffalo pulled chicken in a sandwich or slider, as a lettuce or tortilla wrap, on a salad topped with homemade ranch dressing, Greek yogurt ranch dressing, and more (scroll up to Ways to Serve for a long list of ideas!).

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    Prep Chicken: Dry chicken breasts with paper towels and sprinkle with sea salt. For the tenderest results, allow to sit at room temperature for 30 minutes prior to cooking.

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    Pressure Cook: Add 1 cup water to the Instant Pot inner pot and place the trivet inside. Lay chicken breasts on top of the trivet. Close the lid and set the pressure release valve to “Sealing.” Hit the “Pressure Cook” or “Manual” button and set the timer for 10 minutes.

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    Natural Pressure Release: Once the cooking cycle has completed, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure by switching the valve to “Venting.” Carefully open the lid.

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    Shred Chicken: Using tongs, place chicken breasts on a plate or platter and check their temperature with an instant read thermometer to ensure they’re at least 165°F (74°C) – they should be well above that for easy shredding. Allow to rest for a few minutes before shredding with two forks.

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    Make the Buffalo sauce: Dry the Instant Pot’s inner pot with paper towels. Hit the “Sauté” button and add butter or ghee. Once melted, whisk in hot sauce and garlic powder. Simmer until slightly thickened, about 5 minutes. For quicker thickening, skip the simmer, sprinkle xanthan gum over the sauce while whisking continuously, and cook for 1–2 minutes until thickened. Hit “Cancel” on the Instant Pot and remove inner pot to a heat-safe surface. Taste the sauce and adjust the seasoning as needed. Want more heat? Add a pinch of cayenne!

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    Toss Chicken with Sauce: Return shredded chicken to the pot and toss with the sauce until well coated.

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    Serve: Depending on your dietary needs, serve this pulled buffalo chicken in a sandwich or slider, as a lettuce or tortilla wrap, on a salad topped with homemade ranch dressing, Greek yogurt ranch dressing, and more (scroll up for a bigger list of ways to serve!).