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!
Here are a few of my favorite ways to eat the buffalo chicken:
-
-
- On an Outer Aisle Gourmet cauliflower sandwich thin
- Low Carb Burrito
- Low Carb Quesadilla
- On a low carb bun
-
It also pairs great with my Low Carb Coleslaw recipe.
Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board.
