I’m baaaaaack!

I know I have taken a seriously inexcusable hiatus from blogging. However, I am back in action and ready to deliver some delicious recipes for you!

The other day while meal planning, I was toying around with the ideal of Buffalo Chicken in the crock pot. Many of you have probably seen pins for it all over Pinterest of different variations. Clearly, that’s right up my alley because all you have to do is set it and forget it but when you add in that it’s spicy I’m totally in!

My Grandma had made a version of this at a family gathering last year and it was to die for but I wasn’t totally sure what all she put in it. Being the creative recipe developer that I like to think I am, I combined ingredients for a few different recipes and let me tell you, it was TO. DIE. FOR.

Like, I’m not even kidding you. So freaking good. Tyler and I easily could have polished off the entire bowl if we hadn’t pulled ourselves away from it determined to have some for leftovers. Clearly the coleslaw was the true star of this dish but was a perfect compliment to dress up our sandwiches.

Needless to say that made it’s way onto my weekly meal plan and was thinking I’d make a chunky blue cheese dressing to serve with it. As the days passed and I got closer to making it I suddenly got struck with the genius idea to not only make blue cheese dressing but to make Blue Cheese and Bacon Coleslaw.

Shredded Buffalo Chicken with Blue Cheese and Bacon Coleslaw

For the chicken:

• 1 lb boneless, skinless chicken breasts
• 1/3 cup of Frank’s Red Hot Buffalo Sauce (adjust this to your liking)
• salt and pepper to taste

Season chicken generously with salt and pepper on both sides. Cook the chicken on low for 6-8 hours in a crock pot. Shred breasts and mix in buffalo sauce. Stir to combine.

For the Coleslaw:

• 6 oz buttermilk blue cheese, crumbled
• 1/2 cup light mayo
• 4 oz nonfat greek yogurt
• 2 tbs Worcestershire
• 2 tbs white vinegar
• 1 tsp garlic powder
• juice of one lemon
• salt and pepper to taste
• 10 slices of center cut bacon, cooked and crumbled
• 1 bag of close slaw mix

Combine first 8 ingredients in a bowl and mix thoroughly. Adjust flavors to your liking if needed. Allow to sit in the fridge for at least an hour to allow the flavors to fully develop.

Remove the dressing from the fridge and combine with the crumbled bacon and coleslaw mix. Stir to combine and serve immediately to ensure the bacon is still crispy.

I promise you will not be let down with this recipe. I’m already thinking about making it this weekend for an event so be prepared to A) get addicted and B) be asked to make it again if you take it somewhere…or just have your boyfriend be your taste tester for that matter.

Happy Friday!