Photo by Leigh Anne Meeks

Healthier chicken goes well over rice, in a tortilla or sandwich

Someone recently gave me a simple, three-ingredient buffalo-ranch chicken recipe that promised not to disappoint. The problem was the ingredients—few as they were—consisted mostly of processed items. So I tweaked the recipe to cut down on processed ingredients while still keeping it as easy as possible. The result is a healthier flavor-packed buffalo-ranch chicken that goes equally well over rice, wrapped into a tortilla or made into a sandwich with added shredded slaw veggies.


1 pound boneless skinless chicken thighs or breasts
¼ cup butter, cut into cubes or melted
⅓ cup hot sauce
2 tablespoons white vinegar
2 tablespoons powdered buttermilk
¼ teaspoon dried chopped onion
¼ teaspoon dried dill
1 tablespoon dried parsley
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
dash of salt


Spray a slow cooker with cooking spray. Place the chicken in the slow cooker and turn to high. Combine the other ingredients in a medium-size bowl. Pour combined ingredients over chicken and cover slow cooker. Cook on high, covered, for approximately four hours. Halfway through, shred chicken and continue cooking, covered (make sure temperature reaches at least 165° F).