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Slow-Cooked Buffalo Chicken


  • 4 boneless, skinless chicken breasts (around 1kg)

  • ¾ cup melted grass-fed butter

  • ¾ cup of hot sauce (I like “Franks”)

  • 2 tablespoons coconut aminos

  • 1 teaspoon onion powder

  • 2 teaspoons garlic powder

  • ¼ teaspoon cinnamon


  1. Mix together thoroughly all ingredients, minus the chicken breasts, in a mixing bowl

  2. Lay the chicken breasts on the bottom of the slow cooker

  3. Pour the sauce mixture over the chicken breasts, ensuring everything is covered

  4. Cook on high for 4-hours

  5. Once finished cooking, shred chicken with a fork and stir to combine with any of the remaining sauce left in the slow-cooker pot

  6. Serve on some buns of choice (whole-grain, home-made, grain-free, gluten-free, etc.) with coleslaw and any other goodies like cheese or kraut!

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