Slow Cooker Buffalo Chicken with Gorgonzola Guacamole
Ingredients
- for the chicken
- One medium yellow onion
- 8 peeled garlic cloves
- 2-3 lbs boneless skinless chicken breast
- Juice of one small lime
- 1 teaspoon Kosher salt
- 12 oz bottle original Frank's RedHot sauce
- 2 tablespoon butter
- for the guacamole
- 2 medium ripe avocados
- ½ a Roma tomato diced
- 1 tablespoon diced yellow onion
- ½ tablespoon minced garlic
- Juice of ¼ small lemon
- ½ teaspoon chili powder
- Sea salt to taste
- 3 tablespoon Gorgonzola crumbles or to taste
Instructions
- Spray slow cooker crock with cooking spray.
- Slice onion in thick rings and arrange onion slices and garlic on the bottom of your slow cooker.
- Place chicken on top of onions, squeeze on lime juice, and sprinkle with Kosher salt.
- Pour Frank's RedHot sauce over chicken and add butter.
- Cook on low for 5-6 hours, ladle out some of the excess liquid, then shred.
Just before you're ready to serve the chicken, make your guacamole:
- Mash avocado, then mix in diced tomato, diced onion, garlic, lemon juice, chili powder, sea salt, & Gorgonzola crumbles.
- Serve your Buffalo Chicken topped with the Gorgonzola Guacamole.