This is one of the easiest and tastiest meals I (Robyn) make, and it has become a regular in my weekly rotation! I love how versatile it is, and it’s a great fit for both Level 1 and Level 2 of the ELT Diet. If you’re tracking macros, you’ll love this one too! It’s packed with protein, delivering 22 grams of protein and only about 140 calories per 4-ounce serving.

One of the best things about this recipe is how easy it is to make. You can prepare it in either the Instant Pot or the slow cooker. I personally love using the Instant Pot because it takes just about 35 minutes from start to finish, yet the chicken tastes like it’s been slowly braising for hours!

Prefer the slow cooker? No problem! Simply toss all the ingredients in, increase the water from 1/4 cup to 1/2 cup, and cook on low for 6–7 hours.

And here’s a little kitchen tip! I’ve started using my electric hand mixer to shred the chicken instead of pulling it apart with two forks. It works like a charm, takes a fraction of the time, and gives you the perfect shredded texture. Seriously, why did I never think of this before?!

So Many Ways to Enjoy This Buffalo Chicken!

One of the things I love most about this recipe is that it makes meal prep so easy! I keep a container of this creamy buffalo chicken in the fridge so I have a delicious, protein-packed option ready whenever I need to pull together a quick lunch or dinner.

And the possibilities are endless! Here are a few of my favorite ways to enjoy it:

  • Loaded Baked Potatoes: Spoon it over a fluffy baked potato or sweet potato for a satisfying, protein-packed meal.
  • Tacos: Add it to your favorite tortillas and top with a little shredded lettuce, diced tomatoes, or a sprinkle of cheese.
  • Wraps: Roll it up in a tortilla with some crunchy lettuce and your favorite toppings for an easy lunch.
  • Lettuce Wraps: If you’re looking for a lower-carb option, spoon it into crisp lettuce leaves for a fresh and crunchy meal.
  • Cauliflower Rice Bowls: Serve it over cauliflower rice with your favorite veggies; add some black beans for more fiber, and have  a delicious lower-carb bowl
  • Stuffed Bell Peppers: Spoon it into halved bell peppers, top with a little cheese, and bake until heated through.

Here’s another reason I love this recipe: it freezes beautifully! I recommend doubling the batch. Keep some in the refrigerator for easy meals throughout the week and freeze the rest in individual portions or meal-sized containers for another time. It’s so nice to have a delicious, protein-packed meal ready to go on those days when you don’t feel like cooking!

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 small onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 1 cup Frank’s RedHot Sauce
  • ¼ cup water
  • 1.5  tablespoon ranch seasoning ( I use the trader joe’s brand)
  • 1 tablespoon Italian seasoning or something similar, like Herbs de Provence
  • 4 oz low-fat cream cheese

Instructions

Instant Pot Method

  1. Lightly spray the bottom of your Instant Pot with cooking spray. Add the chicken breasts, diced onion, minced garlic, Frank’s RedHot sauce, water, ranch seasoning, and Italian seasoning.
  2. Secure the lid, making sure the pressure valve is set to sealing. Select Manual/Pressure Cook on High for 30 minutes for chicken breasts.
  3. Once cooking is complete, allow the pressure to release naturally before opening the lid.
  4. Remove the lid and switch the Instant Pot to the Sauté setting. While the chicken begins to simmer, shred it using two forks or an electric hand mixer. I personally love using my hand mixer because it makes shredding so quick and easy!
  5. Continue cooking on sauté until most of the excess liquid has reduced. I like to shred the chicken fairly fine so it can really soak up all those delicious buffalo flavors.
  6. Turn off the Instant Pot and add the cream cheese. Stir until it’s completely melted and incorporated into the chicken, creating that delicious creamy buffalo sauce. There should be very little excess liquid remaining.
  7. Serve warm and enjoy! It’s delicious over baked potatoes, in tacos and wraps, stuffed into sweet potatoes, or any of the other ways mentioned above.

Slow Cooker Method

  1. Place the chicken breasts in your slow cooker. Remember to add 1/2 cup of water instead of 1/4 cup. Add all the ingredients except the cream cheese.
  2. Give everything a quick stir to distribute the seasonings and sauce. Cover and cook on LOW for 6–7 hours, or until the chicken is tender and easily pulls apart.
  3. Remove the lid and shred the chicken using two forks or an electric hand mixer.
  4. If there is quite a bit of liquid remaining, drain off some of the excess. You want enough to keep the chicken moist and flavorful, but not so much that the finished dish is watery.
  5. Stir in the cream cheese until melted and everything is creamy and well combined. Serve warm or portion it out for easy meals throughout the week!

Nutrition Information (Approximate)

Makes approximately 10 servings (4 oz each)

Per 4 oz serving:

  • Calories: 143
  • Protein: 22 g
  • Carbohydrates: 4.2 g
  • Fat: 3.5 g

Nutrition information is approximate and may vary depending on the specific brands and ingredients used.