Ingredients
- 4 Cups Reduced sodium chicken broth
- 1 Lb Boneless, skinless chicken breast
- 6 Cups Cauliflower, cut into florets (520g)
- 1/2 Cup Buffalo sauce
- 1/2 tsp Salt
- Pepper
- 8 Oz Challenge Dairy Cream Cheese
Instructions
- In the bottom of a 7 quart slow cooker, pour in the chicken broth. Place the chicken breast in, followed by the cauliflower florets. Cover and cook on high until the chicken is no longer pink inside, about 2-2.5 hours.
- Once cooked, remove the chicken to a plate to cool. Using a slotted spoon, transfer the cauliflower into a high-powered blender, trying to leave as much broth in the slow cooker as you can.
- Into the blender, add the buffalo sauce, salt and pepper and blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Drain the chicken broth from the slow cooker and add the cauliflower/buffalo mixture in, along with the cream cheese.
- Using two forks, shred the chicken and then add into the slow cooker. Cover and cook on high until the cream cheese is soft, about 20-30 minutes.
- Once the cream cheese is soft, stir everything together right in the slow cooker, until well mixed.
- Either serve with chips straight out of the slow cooker, keeping it on warm, or transfer to a bowl to DEVOUR.
