Ingredients
Scale
- 1 onion, quartered
- 3 chicken breasts (organic recommended)
- 1 cup hot sauce (I used Frank's)
- 3 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 TBS butter (optional)
- 2 sprigs fresh dill
- 1 TBS fresh dill, de-stemmed and roughly chopped
- plain whole-milk organic yogurt (OPTIONAL: I use it to make the buffalo milder for the kids)
- 1 TBS fresh parsley
Instructions
- Place quartered onion into the bowl of the crockpot.
- Pat chicken breasts dry and season heavily with salt and pepper. Place on top of onions in the crockpot.
- In a medium size mixing bowl, combine hot sauce, garlic, onion powder, salt and pepper. Whisk to combine and then pour on top of chicken.
- Top chicken with butter (optional) and 2 fresh dill sprigs.
- Cook on low for 4-5 hours.
- Remove chicken from crockpot and shred with 2 forks. Add more sauce from the crockpot if the chicken is dry. Make sure to taste as you add chicken, the sauce is spicy. Don't over do it. NOTE: If the chicken is too spicy for your kiddos, just mix in a bit of plain yogurt.
- Serve on toasted buns, with pita chips, veggies, whatever you like!