I am starting to notice a trend around here these days, and that trend is all things Fall. As it should come as no surprise, considering that half of the country is experiencing record breaking temperatures, ATL is no different.. it still doesn’t feel like Fall, but that hasn’t stopped me from engaging and pretending. One of the greatest markers of the turn of the seasons is when football season begins again. As crazy as football season makes our lives and our family, it is highly anticipated every. single. year. I love the vibe of the house on Saturday morning when we wake up knowing that Purdue will play that afternoon– and there isn’t anything quite like an away game Sunday. Luca and I typically wake up, brew coffee, have breakfast, live-stream church, he goes down for a nap and I throw some food together for during the game and also prep so that there is a meal ready for R when he makes it home. Depending upon kick-off time and where he is playing, sometimes he won’t make it home until 3-4am, and in that case, the food makes for the perfect lunch, or even dinner on Monday– but, I do like to know that there is at least something available for him if he is hungry when he touches down.
This past Sunday I was really craving buffalo chicken wings. Fun fact, I dabble in being vegan when I am not pregnant and breastfeeding… and it really isn’t that hard. I find that I don’t miss meat, like at all, but one thing that I do always miss are buffalo chicken wings. When this happens and I am practicing a vegan diet, I make buffalo cauliflower and it’s freaking amazing (i’ll share that recipe soon). I totally sidetracked, back to the buffalo chicken wings– at this point in pregnancy I can eat, like, a lot… so, I try to make healthier decisions knowing this, which is how I ended up making what I did. If you have never used a slow cooker, or as some like to call a “Crock Pot”, this time of year is the perfect chance to try it out. If you are curious about all of the things that you can make just head on over to Pinterest and prepare for your mind to be blown. Looking back, I probably would’ve eaten a lot healthier through college if I owned one of these things then because they are the epitome of convenience.
As far as this recipe goes, it is healthy, even though it tastes like it isn’t (which, come on, we all need that every now and then). I made Buffalo Chicken Sliders (pictured above) with Tator Tots for R, and I used the leftover (which there was a lot of) to make a healthier whole grain buffalo chicken sandwich for myself the following day, it was bomb (pictured at the top of this post). However you choose to consume it, you will not be disappointed. Get creative and enjoy!
WHAT YOU NEED:
- Boneless, skinless, chicken breast (I used 3 organic breasts and it made a massive amount)
- Frank’s Red Hot Wing Sauce (I used Buffalo, not Hot)
- Ranch Dressing
- King’s Hawaiian Roll (if you are doing sliders)
- 1/2 Stick Butter
- Garlic Powder
- Salt & Pepper
WHAT TO DO:
- Thoroughly wash and clean the chicken, removing all fat. Place into slow cooker, season with garlic powder and salt and pepper, to taste.
- Pour half a bottle of Wing Sauce over the meat, being sure to fully coat and cover.
- Turn slow cooker on to either Low (typically 7-8 hour cook time), or High (typically 3-4 hour cook time). I chose to go with High because I was hungry and I knew that I would be home to monitor the progress.
- If possible, check the progress every hour. With the boneless, skinless, breasts that I used, they were cooked fully through within 2.5 hours (on the high setting). Once the meat is cooked, you will need two forks. Holding the breast with one fork, use the other to shred the chicken breast. Once the chicken is shredded, add 1/2 stick of butter, incorporate well, turn slow cooker to “warm” until you are ready to eat!
- Do a taste test to see if you need to season more– I love garlic, so I always find myself adding more, but this is strictly preference.
- Believe it or not, this is all that you do! Decide how you wish to serve. If sliders are your preference, simply cut the roll in half, add chicken, drizzle with ranch dressing and voila! If you wish to serve as a healthier sandwich option, I found that the crunch of fresh romaine lettuce was a perfect addition.
here’s to all things Fall; football, fallen leaves and buffalo chicken. xo, Grace