Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts about 2 larger breasts
- 1 cup onion finely chopped
- 1 cup celery finely chopped
- 1/2 tablespoon garlic finely minced
- 1 cup carrot cut in small coins
- 2 cups yukon gold potatoes cut into ½ inch cubes
- 1 cup yukon gold potatoes cut in half so that you can remove them at the end (about 1 large potato)
- ¼ cup Frank’s Red Hot
- 5 cups no/low salt chicken broth
- 1/2 cup almond milk or milk/ other dairy free milk1 tablespoon olive oil
Instructions
- Heat olive oil in a pan on the stove. Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent.
- Layer raw chicken, cooked vegetables and potatoes in the crockpot. Add broth and buffalo sauce. Cover + set to low for 6 hours.
- Once cooked, remove the large potato pieces + chicken breasts.
- Place large potato halves, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
- Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot.
- Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.