Buffalo Chicken in the Slow Cooker

Thursday, March 3, 2011

I added exercise for the first time yesterday since starting Medifast back in October. I was always skeptical about exercising because I have heard that the weight loss may be slower or that some have gained! Well for some reason, I was in the mood to walk on my treadmill while listening to my favorite tunes. The walking became a slow paced jog and eventually I completed 30 minutes of walking and jogging in increments. I felt fantastic! I made sure to drink extra water afterwards. Well, I weighed myself today and I am the same weight as yesterday. I guess I was secretly hoping that the scale would acknowledge my bit of exercise I had did but no... the scale did not give me the time of day. So, I will just have to see how my weigh-in is affected on Monday. I decided I am going to exercise 3 times a week for 30 min at first and see how that  goes. If all goes well, I will add more gradually. Let's see how it goes!

It's recipe time! I liked the Creamy Buffalo Chicken Bake so much, I wanted to try another recipe using Frank's Hot Wing Sauce. I found this recipe at Slow and Simple. It got rave recipes for being such a simple tasty recipe so I thought I would give this one a try. Besides, it is a slow cooker recipe. We all love those recipe where you can put it together and then leave it alone. Those recipes usually make the house smell soooo good while they are cooking. The only change I made was I left out the 2 tbsp of vinegar that the recipe called for. The reason I did this was because the original recipe used plain hot sauce and I am using an already prepared hot wing sauce. This allowed me to use salad dressing in my salad without going over my condiments for the day. By the way, the salad dressing I used for this recipe was Walden Farms Chipotle Ranch. You can never have too many Walden Farms products LOL.  I would even eat this dish without dressing but add an additional tbsp of hot wing sauce to the top of the chicken if I was serving it with roasted veggies. I just decided to shred the chicken and put it over a salad. I used chicken tenderloins and it seemed to already be cooked at 5 hours, but being nervous about eating chicken that isn't cooked all the way, I kept it in the slow cooker for the lowest time stated in the recipe which was 6 hours.  Most of the sauce evaporated making it a little dry which is why I decided to top the chicken with a dressing or additional hot wing sauce. Also, I would do this with Barbecue sauce too! Walden Farms make a pretty good sugar free one. You can use 1/4 cup of it to replace the hot wing sauce. This would make a wonderful sandwich if you use pancake mix to make toast as well. You can go here to get the recipe. I will have to give that a try that next time. Enjoy!


Buffalo Chicken in the Slow Cooker
Slightly adapted from Slow and Simple

Ingredients:
18 oz raw boneless, skinless chicken breasts (yields 12 oz cooked)
1/4 cup Frank's Hot Wing Sauce (4 Condiments)
2 tbsp light margarine, melted - I used Land O' Lakes Light Butter with 5g fat and 50 calories per tbsp (2 Healthy Fats)

Directions:
Combine hot wing sauce and margarine in a slow cooker. Add chicken breasts and toss to coat in sauce. Cook on low for 6 to 8 hours. Shred chicken in the pot (optional).

2 Servings with 1 Lean, 2 Condiments and 1 Healthy Fat per Serving




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