Buffalo Chicken Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup + 1/4 cup homemade chicken stock or canned chicken broth
- 1 tsp. poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3/4 cup Franks Red Hot Sauce or Frank's Buffalo Wing Sauce
- 2 T olive oil
- 2 T Worcestershire sauce (gluten-free if needed)
- 2 tsp. Green Tabasco sauce or other green hot sauce (probably optional, but good)
- 1-2 T agave nectar (or other sweetener of your choice)
Other Ingredients:
- 1 large head of cauliflower (6-8 cups chopped cauliflower)
- 1 T olive oil
- 3-4 garlic cloves, sliced
- salt and fresh ground black pepper to season cauliflower
- 1/2 cup thickly sliced green onion, both green and white parts
- 1/3 cup crumbled blue cheese
Instructions:
- Trim chicken breasts and cut each one into half lengthwise. Spray the slow cooker insert with olive oil or non-stick spray and place chicken strips in the slow cooker. Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken. Cook on high for about 3 hours or until the chicken shreds apart easily with a fork.
- When chicken is tender, drain in a colander placed in the sink, discarding the stock the chicken was cooked in. Let chicken cool for a few minutes so it's easier to handle, then shred chicken apart with two forks. Mix Frank's Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, Agave Nectar, and the other 1/4 cup chicken stock. Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce. Cook on high while you prepare the cauliflower rice.
- Trim the cauliflower and discard the leaves. If you're using a food processor to chop up the cauliflower, first use a large knife to chop the cauliflower (including the stems) into medium-sized pieces. Then pulse the cauliflower pieces using the steel blade in the food processor until it's finely chopped.
- Heat the oil over medium-high heat in a large non-stick frying pan or wok. Add the garlic cloves and saute about 30 seconds (just until you smell garlic) and then discard the garlic. (Don't let it brown or the oil will taste bitter.) Add the cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes (or a little longer if you want it more well done.) Season cauliflower well with salt and fresh-ground black pepper, then turn off the heat and stir in the sliced green onions.
Source:Kalyn's Kitchen
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