Healthier ingredients with the same great taste.
- 1 lb. chicken breasts, boneless skinless
- 1.5 cups Frank's Buffalo Sauce, or a 12 oz. bottle
- 1 head cauliflower
- 1.5 cups plain Greek yogurt, (see note 1)
- 8 oz. cream cheese
- 1 1/2 cups shredded mozzarella cheese
Cook Chicken: Put the chicken and buffalo sauce in a crockpot on low for about 4 hours.
Prep Cauliflower: Remove the stem and cut the cauliflower into small 1/2 inch pieces. Set aside until step 4.
Shred Chicken: Once the chicken is done cooking, shred it using two forks. You can shred the chicken right in the crockpot or shred it on a cutting board and then put the shredded chicken back into the crockpot.
Combine and Cook: Add the remaining ingredients to the crockpot and stir until all the ingredients are combined. Cook for an addition 1-1.5 hours, stirring halfway through.
Enjoy: Serve with fresh veggies or tortilla chips for dunking and scooping!
Note 1: I prefer to use full fat Greek yogurt because it has the best flavor and texture but any plain Greek yogurt will work!
Note 2: Short on time? Use precooked and shredded chicken instead of raw chicken and skip ahead to step 4 (just throw everything in the crockpot on low for 1-1.5 hours).
Serving: 1cup | Calories: 277kcal | Carbohydrates: 7g | Protein: 24g | Fat: 17g | Cholesterol: 90mg | Sodium: 1715mg | Fiber: 1g | Sugar: 4g
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