Prep: 20 min. Cook:2-1/2 hours
Ingredients1-1/2 pounds boneless skinless chicken breast halves3/4 cup Buffalo wing sauce3 tablespoons butter1 envelope ranch salad dressing mix1 package (10 ounces) hearts of romaine salad mix1 cup julienned carrot1 medium ripe avocado, peeled and cubed1/2 cup crumbled blue cheese1/2 cup blue cheese salad dressing
DirectionsPlace chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours. Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through. Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.
1 salad: 385 calories, 26g fat (9g saturated fat), 93mg cholesterol, 1693mg sodium, 12g carbohydrate (2g sugars, 4g fiber), 28g protein.
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