Buffalo Shredded Chicken Pita – Crock Pot

This is by far one of my favorite meals! Set it and forget it! So filling and so good! We had this for the Super Bowl! So good!


It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 350 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4-6 Boneless Skinless Chicken Breast
1 Bottle of your Favorite Hot Sauce (watch for allergens)
2-4 TBL Butter (dairy free)
2 TBL Worchester Sauce (watch for allergens)
2 Cloves Garlic minced
1 Packet Ranch Seasoning (watch for allergens)
2 Cups Water (optional) (reduces hot sauce spice just a bit)


How to:
Combine all ingredients into crock pot and set to high.
Lay frozen chicken breast over mixture and mix around to cover chicken.


Pour Ranch Seasoning Packet over chicken and mix around again incorporating ranch into rest of ingredients.


Cook for 4-6 hours or until fork tender and cooked thoroughly.
Remove from crock pot shred with two forks return to crock pot on low for 1 hour.



Take one Pita cut in half and toast in toaster.
Spread Dairy Free Ranch Dip (see recipe in Dip Section) (or ranch dip of your choice) on interior of Pita.


Scoop in shredded buffalo chicken and enjoy! ❤


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