Buffalo Shredded Chicken Burger - Crockpot
Prep time
Total time
A spicy, tender shredded chicken slow cooked in hot sauce and ranch seasoning, topped with jalapeno cheese and served on a hamburger roll.
Serves: 6 Burgers
  • 1 large bell pepper, seeded, sliced into strips
  • 1 large onion, sliced into rings
  • 1½ lbs. chicken, skinless boneless
  • 2 cups Franks Hot Sauce
  • ¼ cup ranch seasoning (mix only)
  • 4 oz jalapeno cheese, fat free, shredded
  • 6 whole wheat hamburger rolls (I used Alvarado Street 140 calories)
  1. In a Crockpot, add onions, bell pepper and chicken. Add 2 tablespoons of ranch seasoning. Add hot sauce and two tablespoons of ranch seasoning. Cover and cook on low for 6 to 8 hours.
  2. About an hour before the chicken is done, with two forks shred the chicken and mix in the sauce. Cook for one more hour.
  3. On a baking sheet, add parchment paper and separate the rolls, and place rolls on sheet. Place 4 oz of chicken onto the bottom of each roll, top the chicken with ½ oz of cheese. Place in the broiler and cook for about 1 minute or until cheese has melted and rolls are lightly golden.
  4. Serve and enjoy!
Calories per burger including cheese and bun: 303, Fat: 3, Cholesterol: 65, Sodium: 3747, Potassium: 74.5, Carbs: 31, Fiber: 3.7, Sugar: 5.4, Protein: 38.8
Nutrition Information
Serving size: 1 Burger
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2013/06/10/buffalo-shredded-chicken-burger-src/