Pollo Buffalo in slow cooker

Ingredienti

• 2 pounds boneless skinless chicken breasts ((thawed))
• 1 tablespoon olive oil
• 3 tablespoons Frank's BUFFALO WINGS Hot Sauce (not original)
• 2 tablespoons honey
• 1/2 tablespoon reduced sodium soy sauce
• 2 teaspoons dried parsley
• 1 tsp EACH garlic powder, salt, dried chives, onion powder
• 1/2 tsp EACH ground cumin, smoked paprika
• 4 oz. cream cheese (cubed, softened)
• additional hot sauce to taste

Preparazione

1. 1

   Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all remaining ingredients and give the top a stir. It won’t seem like a lot of liquid but the chicken will produce a lot of moisture when cooked.

2. 2

   Cover and cook on high 2-4 hours or low for 5-7 hours OR until chicken is tender enough to easily shred with a fork.

3. 3

   Shred chicken when tender, return to slow cooker, and let cook on LOW for another 20 minutes to soak up some of the juices.

4. 4

   Drain chicken of excess liquid (if there is any). Top shredded chicken with cubed cream cheese and cook on HIGH for an additional 20 minutes then stir in cream cheese until chicken is evenly coated. Taste and add hot sauce to taste if desired. Serve with rice/potatoes or in sliders, sandwiches, wraps, salads, macaroni and cheese, pizza, tacos, etc.