Slow Cooker Buffalo Chicken and Blue Cheese Cabbage Bowl

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup homemade chicken stock or canned chicken broth
• 1 tsp. Poultry Seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4 cup Franks Red Hot Sauce
• 2 T olive oil
• 2 T Worcestershire sauce
• 2 tsp. Green Tabasco sauce or other green hot sauce
• 1 T sweetener of your choice
• 6 T thick blue cheese dressing
• 3 T low-fat buttermilk
• 1/2 large head green cabbage, thinly sliced and then chopped
• 1/2 large head red cabbage, thinly sliced and then chopped
• 1/2 cup thickly sliced green onion
• 2 tsp. celery seed
• Salt and fresh-ground black pepper to taste
• 1/3 cup crumbled blue cheese for serving

Directions

1. Trim the chicken breasts, then slice each one in half lengthwise. Coat the slow cooker insert with olive oil spray or non-stick spray, and arrange the chicken inside. Stir together the chicken stock, poultry seasoning, garlic powder, and onion powder, then pour that mixture over the chicken.
2. Cook on high for about 3 hours, until the chicken is tender enough to pull apart easily with a fork. Set a colander in the sink, drain the chicken, and discard the cooking liquid. Cool the chicken briefly so it is easier to work with, then pull it into shreds using 2 forks. If you like, you can rinse the chicken before shredding it.
3. Combine Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, and the sweetener of your choice. Return the shredded chicken to the slow cooker, pour the sauce over it, and stir gently until the chicken is coated.
4. Keep cooking on high while you prepare the Ridiculously Easy Blue Cheese Coleslaw, adding extra blue cheese crumbles to the slaw mixture if you want them.
5. To serve, spoon a generous pile of slaw into a bowl and add a scoop of the buffalo chicken on top. Finish with crumbled blue cheese and serve.
6. If the recipe makes more than you will eat at 1 time, store the cabbage mixture, dressing, and buffalo chicken separately in the refrigerator. When you are ready for another bowl, warm the chicken, toss some dressing with the slaw, and serve.
7. If you would rather make the buffalo chicken in an Instant Pot or pressure cooker, use the Pressure Cooker Buffalo Chicken Tacos with Blue Cheese Coleslaw method and serve it in bowls instead of tacos.