Slow Cooker Buffalo Chicken Salad is so easy and tasty! Layer your salad with tortilla chips, chicken, cheese, tomatoes and Ranch dressing for a fun meal! Make it keto friendly by skipping the nachos and subbing sour cream for the Ranch.
Keyword: buffalo chicken salad
Author: Cooking with Mamma C
1 1/2poundsfresh boneless, skinless chicken breasts(3 large breasts)
6ouncesFrank's RedHot Original sauce
210- ounce bags chopped Romaine lettuce
natural tortilla chips(use gluten-free if needed)
shredded sharp cheddar
sliced black olives
half a lime for squeezing
Ranch dressing(try Cooking with Mamma C's Homemade Ranch)
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). 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 and its sauce to a medium bowl and shred with two forks. Let the chicken cool at room temperature for a bit. If you have time, it's best to let the chicken chill in the refrigerator before using it in your salad.
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 three days.
Whenever 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 used a Crock Pot large enough to place my raw chicken in a single layer, and it cooked rather quickly. Whenever I have more chicken or need to stack it, it takes longer to cook. (It shouldn't take more than 4 hours on high though.) You might have to experiment to see what works best with your slow cooker.For a great weeknight option, you can cook the chicken in the evening, shred it and refrigerate it overnight. Then, you can assemble your salad at dinnertime the next day.Nutrition information does not include toppings or tortilla chips.