Shredded Buffalo Chicken Nacho Salad is so easy! Make Crockpot Buffalo chicken and layer it on salad with tortilla chips, toppings and ranch! For a keto-friendly version, use sour cream instead of ranch and skip the tortilla chips.
Place the chicken breasts in a slow cooker in a single layer, if possible, and pour the hot sauce over them.
Cook on high for 1 hour and 45 minutes. Check to see if the chicken is cooked through (no longer pink inside or with an internal temperature of 165 degrees F measured by a meat thermometer). If the chicken needs more time, cook it for 15 minutes longer, or until it is done.
While the chicken is cooking, prepare your toppings and keep them chilled.
When the chicken is done, transfer it without the sauce to a stand mixer bowl, if you have one. Use the paddle attachment on low speed to shred the chicken with your mixer. (Or use two forks to shred it.)
Stir in as much of the Buffalo sauce from the Crockpot as you prefer. The more you add, the spicier the chicken will taste.
To assemble your salad, cover each dinner plate with a layer of tortilla chips. Place some lettuce on top. Add some chicken and sprinkle on your tomatoes, cheese, olives and any other toppings of your choice. Squeeze on some lime juice (don't skip it; it adds a lot of flavor) and serve with ranch dressing.
Store leftover chicken in the refrigerator for up to four days.
ChickenWhenever making chicken breasts in the slow cooker, it's important to only leave them in just until they're cooked. They'll dry out if left all day long.
I find it takes under two hours to cook them on high. Cut one open to see if it's done.
To cook on low in the Crockpot, check it after four hours to see if it's done. If you have a meat thermometer, chicken is good to go at 165 degrees F.
Nutrition information does not include toppings or tortilla chips, since types and amounts used will vary. Hot Sauce: I recommend Frank's RedHot Original here, since it's more mild than other sauces. If you use a different brand, it might be more hot.You can make this taste milder by stirring less of the Buffalo sauce from the Crockpot into the shredded chicken.Instant Pot: Pour one cup of hot sauce in the Instant Pot, then add the chicken. Pressure cook on high for 10-15 minutes, depending on the thickness of the chicken. Then, use the natural release method for five minutes before cooling and shredding the chicken.How to use leftover Buffalo chicken