Buffalo Pulled Chicken
Ingredients
- 1 lb chicken thighs
- ¼ cut onion
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp cayenne
- ⅓ - ½ cup buffalo sauce
- For Mashed potatoes:
- 1 lb small red potatoes
- 1 chicken bouillon cube
- 1 tbsp butter or alternative
- 2 tbsp plain greek yogurt
- ¼ cup plain almond milk
- ¼ - ⅓ cup starchy water from boiling potatoes
- Optional toppings:
- Chopped chives
- Shredded cheese
Instructions
- For chicken:
- On a lined baking sheet or cutting board, season your chicken thighs and both sides with spices.
- Bring a skillet to medium heat and spray with extra virgin olive oil. Once heated, sear chicken on both sides and remove from pan.
- Transfer chicken into slow cooker and top with onions. Cook on low for 3 - 4 hours or high for 2 - 3 hours (will depend on thickness of chicken)
- Once chicken is cooked through, remove from slow cooker and transfer to a pan. Using 2 forks, shred the chicken thighs. Once shredded, pour the buffalo sauce on top and mix thoroughly.
For potatoes:
- Add 1 quart of water to a saucepan and bring to a boil. Once boiling, add your chicken bouillon cube and let dissolve.
- While water is boiling, cube your potatoes into fourths. Once water is boiling, add to the water and cook until fork-tender. Once potatoes are tender, drain from the pot reserving about 1 cup of starchy liquid.
- In a separate bowl, add your butter (or alternative), greek yogurt, almond milk and ¼ cup of starchy water. Mix thoroughly until fully combined. If potatoes are not creamy until, add more water until desired creaminess is reached.
- Once your chicken and potatoes are cooked, plate them and top with chopped chives and 2 tbsp of shredded cheese.