Game Day Made Better: Slow Cooker Buffalo Chicken

Football season in the Midwest brings crisp air, cozy weekends, and plenty of game-day gatherings. But let’s be real—it’s also packed with party foods that don’t always align with our goals. That’s where this Slow Cooker Buffalo Chicken comes in. Made with real ingredients, it’s a healthier, delicious way to enjoy the flavors we crave without the extra junk. Perfect for taking to a party or keeping warm in the slow cooker for a crowd-pleasing app, this dish guarantees a winning snack lineup, whether you’re hosting or bringing it along.

Ingredients

• 2 lbs. boneless chicken breast or thighs (recommend 1 lb. of each)

• 1 cup hot pepper sauce (such as Whole30-compatible Frank’s Red Hot or Sriracha-not Whole30-compatible)

• ⅓ cup ghee, coconut oil or butter (butter is not Whole30-compatible)

• 3 tablespoons coconut aminos

• 1 ½ teaspoon garlic powder

• ½ teaspoon cayenne (optional – adds more heat)

• 8 small baked sweet potatoes (about 7 oz. each uncooked)

• Ranch dressing (homemade or store-bought)

Directions

1. Place chicken in a slow cooker set on low.

2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.

3. Pour the sauce into the slow cooker.

4. Cook for 4-6 hours on low or until chicken is tender.

5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

6. Turn slow cooker to warm (or remain on low) until ready to serve.

7. Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.