Low Carb Shredded Buffalo Chicken

May 22, 2018Laura

I love making shredded buffalo chicken. It’s quick, easy and you can use it in so many different ways- quesadillas, in lettuce wraps, as a nacho topping, pizza topping or in low carb tortilla wraps. The possibilities are endless! I make mine in the Instant Pot, but you can use the Crock-Pot as well. This buffalo chicken is full of flavor and is a favorite in my household!

The directions for cooking the chicken in the Instant Pot are below, but it’s easy to cook it in the Crock-Pot too. The only change will be the cooking time. Just cook it on high for 3-4 hours or on low for 6 hours. Either method is delicious! Hope you enjoy!

I like serving this buffalo chicken on an Outer Aisle Gourmet cauliflower sandwich thin, as a burrito or quesadilla filling or on a low carb bun. I use Cutdacarb flatbreads to make burritos and quesadillas. The chicken also makes a great pizza topping! There’s so many delicious ways to serve it!

It also pairs great with my Low Carb Coleslaw recipe.

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Print Recipe

Low Carb Shredded Buffalo Chicken

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Serves: 6
  • Calories 108.3


  • 2-3 boneless, skinless chicken breast
  • 1 & 1/4 cups buffalo wing sauce, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp each of salt & pepper
  • 1 Tbsp butter


  • 1)

    Add chicken breast into Instant Pot. Top with seasonings and 3/4 cup of buffalo wing sauce.

  • 2)

    Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release remaining pressure.

  • 3)

    Remove chicken from Instant Pot and drain off most of the excess liquid (be careful). Add the chicken breast back into the pot and shred with 2 forks.

  • 4)

    Add in 1 Tbsp butter and 1/2 cup buffalo sauce. Heat through and serve.

Nutrition (Per Serving)

Net Carbs0.5g
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