- 18 oz Chicken Breast
- 16 oz Cream Cheese
- 1 Cup Franks Hot Sauce
- 3.5 oz Mozzarella CheeseGrated
- 3.5 oz Cheddar CheeseGrated
- 3 cups Cauliflower
This recipe will be familiar to anyone who has made the infamous ‘Crack Chicken’, but with a Buffalo twist! This combines cheesy crack chicken with roasted cauliflower into a hearty and low carb bake.
We are huge fans of buffalo wings, but are not always in the mood for wings themselves, so this is a perfect alternative. It’s topped off with our delicious Keto Blue Cheese Dressing, and it tastes absolutely amazing.
The first step in this recipe is extremely simple, but quite time consuming. All you have to do is dump your chicken breasts, cream cheese and Franks Hot Sauce into your slow cooker, and cook on low for 8 hours.
After the 8 hours, you want to shred the chicken with two forks, and mix well with the sauce that has formed. You want the chicken to be a nice stringy shredded consistency, not chunky or lumpy.
Take a roasting dish and add your chopped cauliflower. Add salt and pepper to taste, drizzle with olive oil and pop it in the oven at 350F for 25 mins.
When the cauliflower is looking nice and golden, remove it from the oven and layer on your buffalo chicken mixture. Top this off with your cheese and pop it back in the oven for another 15 minutes to bake.
This is absolutely delicious with a side salad or just on it's own, and drizzled with our Keto Blue Cheese Sauce. Also a great meal to make on a Sunday evening and bring to work as lunches for the week.