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Slow cooker buffalo chicken sandwiches card – high-protein comfort food recipe

Slow Cooker Buffalo Chicken Sandwiches

These Slow Cooker Buffalo Chicken Sandwiches are loaded with 48 grams of protein per sandwich thanks to a high-protein cottage cheese buffalo sauce that makes every bite creamy and tangy. The slow cooker does all the work while a ranch slaw made with more cottage cheese adds crunch and keeps these macros stacked. Perfect for meal prep and totally macro friendly without sacrificing that classic buffalo flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

Chicken:
  • 2 lbs boneless skinless chicken breasts
  • 1 cup low-fat cottage cheese
  • 1/2 cup Frank's RedHot Buffalo Wings Sauce
  • 1 packet 1 oz ranch seasoning mix (reserve 1 tablespoon for the slaw)
  • 1/3 cup low-sodium chicken broth or water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Ranch Slaw:
  • 1 cup low-fat cottage cheese
  • 1 tbsp ranch seasoning mix
  • 1 tbsp apple cider vinegar
  • 2 cups shredded red cabbage
  • 1/4 cup green onions thinly sliced
  • Salt & pepper to taste
For the Sandwich (makes 6-8):
  • 6-8 hamburger buns
  • 3 tablespoons of your ranch slaw
  • 3-4 ounces of your cooked chicken

Directions
 

  1. Take out a blender and add all of the sauce ingredients. Blend everything until completely smooth and creamy.
  2. Place your chicken breasts in the slow cooker. Pour the blended sauce over the chicken.
  3. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
  4. While the chicken cooks, prepare the ranch slaw. Take out a bowl and add all of the slaw ingredients except for the cabbage and green onions. Blend or mix until smooth.
  5. Add the shredded red cabbage and green onions to the dressing. Toss everything together.
  6. Cover and refrigerate until ready to serve.
  7. Once the chicken is done, shred it directly in the slow cooker using two forks. Toss to coat in the sauce. If the sauce is too thin, leave the lid off on warm for 15 minutes to thicken.
  8. Take out your hamburger buns and toast them if desired.
  9. Pile a generous portion of buffalo chicken onto each bun.
  10. Top with ranch slaw and serve.