I had two large chicken breasts in the fridge that I figured I could parlay into a yummy crock pot meal.
Though I am a big fan of my own pulled buffalo chicken sandwiches, I wanted to try something new and Corey’s recipe seemed like a winner.
Her recipe called for sautéing veggies and chicken in a skillet before putting them in the crock pot, but I detest dishes, so I put everything in the crock pot at once. (I omitted the red pepper because I didn’t have one on hand.)
After cooking for about five hours on low, we had spicy buffalo chicken, ready for eatin’!
It was really good! Ryan and I both liked it and agreed we would definitely make it again, though I must say that if I was really in the mood for traditional buffalo chicken flavor like I imagine it (think buffalo wings!), I’d stick to my pulled buffalo chicken.
We served our chicken over steamed broccoli with a side of muffins!
The muffins we ate were homemade oatmeal banana flax muffins that I made yesterday as part of my latest freelance assignment. Packed with whole grains, oats, healthy fat and banana, they are moist, wholesome and totally delicious.
Oatmeal Banana Flax Muffins (Makes 6 muffins)
- ¾ c. whole wheat flour
- ½ c. old fashioned oats
- ¼ c. firmly packed brown sugar
- 2 tbsp. ground flax seeds
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg white
- 2 ½ tbsp. canola oil
- ¼ tsp. vanilla extract
- 1 small banana, mashed
- ½ c. milk
- Preheat oven to 350 degrees and line muffin pan with six paper muffin cups
- Combine whole wheat flour, oats, brown sugar, flax seeds, cinnamon, baking soda, baking powder and salt
- In a separate bowl, mix together egg white, oil, vanilla, banana and milk
- Gradually mix flour mixture into egg mixture until batter is combined
- Divide the batter into the six muffin cups
- Bake for 15 – 18 minutes
I think they’d make a great breakfast on the go.
And speaking of which… See ya tomorrow for breakfast!