Buffalo Chicken Ingredients:
4 boneless, skinless chicken breasts
1 cup homemade chicken stock or canned chicken broth
1 tsp. Poultry Seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 cup Franks Red Hot Sauce or Frank's Buffalo Wing Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire sauce (gluten-free if needed)
1 T agave nectar (or other sweetener of your choice)
1-2 tsp. Green Tabasco sauce or other green hot sauce (optional, but good)
Other Ingredients:
5 T thick blue cheese dressing (I like Lighthouse Original Blue Cheese for this.)
2 T low-fat buttermilk
1 tsp. celery seed
1/2 large head green cabbage, thinly sliced and then chopped
1/4 large head red cabbage, thinly sliced and then chopped
1/2 cup thickly sliced green onion
salt and fresh-ground black pepper to taste
8 large collard leaves, washed and dried
1/3 cup crumbled blue cheese for serving + more blue cheese to add to the slaw if desired
Instructions:
Trim chicken pieces and cut into half lengthwise. Spray the slow cooker with olive oil or non-stick spray and place chicken strips in the slow cooker. Mix chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken. Cook on high for about 3 hours or until 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. (You can rinse the chicken before you shred it, but I didn't worry about it.)
Mix Frank's Hot Sauce, olive oil, Worcestershire sauce, Agave Nectar or sweetener of your choice and Green Tabasco Sauce (if using). Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce. (This buffalo chicken mixture is a bit less saucy here than in previous recipes because I didn't want the sauce to drip out of the collard leaves.)
Cook on high while you follow instructions to prepare Ridiculously Easy Blue Cheese Coleslaw, adding some blue cheese crumbles to the coleslaw mixture if desired. (The ingredients listed in this recipe are slightly less than the Blue Cheese Coleslaw recipe but you can make the full recipe if you prefer.)
Trim stem end of the collard greens; then wash the greens and pat dry. Put some of the slaw mixture into each collard green, add a few spoonfuls of the buffalo chicken mixture, and top with a little crumbled blue cheese if desired.
If this recipe makes more than you'll eat at one meal I would refrigerate the collard leaves, buffalo chicken mixture, cabbage mixture and dressing separately and toss the slaw together when you eat the leftovers.
Mix Frank's Hot Sauce, olive oil, Worcestershire sauce, Agave Nectar or sweetener of your choice and Green Tabasco Sauce (if using). Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce. (This buffalo chicken mixture is a bit less saucy here than in previous recipes because I didn't want the sauce to drip out of the collard leaves.)
Cook on high while you follow instructions to prepare Ridiculously Easy Blue Cheese Coleslaw, adding some blue cheese crumbles to the coleslaw mixture if desired. (The ingredients listed in this recipe are slightly less than the Blue Cheese Coleslaw recipe but you can make the full recipe if you prefer.)
Trim stem end of the collard greens; then wash the greens and pat dry. Put some of the slaw mixture into each collard green, add a few spoonfuls of the buffalo chicken mixture, and top with a little crumbled blue cheese if desired.
If this recipe makes more than you'll eat at one meal I would refrigerate the collard leaves, buffalo chicken mixture, cabbage mixture and dressing separately and toss the slaw together when you eat the leftovers.
This printable recipe from KalynsKitchen.com.
