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Crock Pot Creamy Buffalo Chicken


  • 4 pounds boneless skinless chicken breasts
  • 1 Onion chopped
  • 2 Cloves minced garlic or 1 tsp. Garlic powder
  • 8 oz. Organic chicken stock
  • 2 cups Frank’s Red Hot divided
  • 10 oz. fat-free Greek yogurt


  1. Toss chicken breasts in crock pot with 1 cup of Frank’s buffalo sauce, onion, garlic and chicken stock and cook on low for 8 hours (9 if the chicken is frozen).
  2. Take chicken out, shred chicken with 2 forks and pour out remaining liquid.
  3. Mix yogurt and remaining Red Hot and throw back in the crockpot for about 15 to 20 minutes.

You can use this for dips, tacos or even a yummy Buffalo Chicken salad!

For tacos or a salad top with low-fat blue cheese crumbles and broccoli slaw for a delicious crunch!

21 Day Fix Equivalents for chicken only: 1 red

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