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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