Directions
1. Place the frozen chicken breasts into the slow cooker.
2. In a bowl, mix the buffalo wing sauce, chicken broth, melted butter, garlic powder, onion powder, salt, and pepper.
3. Pour the sauce mixture over the chicken in the slow cooker.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Once cooked, shred the chicken with two forks, mixing it well with the sauce.
6. Let the shredded chicken soak in the sauce for an additional 30 minutes on low to enhance the flavors.
Variations & Tips
For those who like it extra spicy, add a dash of cayenne pepper or a few drops of extra hot sauce to the mix. If you’re looking for a lighter version, substitute the butter with Greek yogurt to thicken the sauce after the chicken is cooked and shred. You can also try adding different herbs like dill or cilantro for a fresh twist.
