Fall is among us, and we all know what that means. No, it’s not always about pumpkin spice lattes. We’re talking about football! Can I get a hallelujah? There are very few things in life that get me as excited as watching a bunch of 300-pound men tackle each other while I drink beer, scream at the TV screen, eat delicious food, and laugh with my friends.

No matter how disciplined you are when it comes to diet, fried chicken wings and mac ‘n’ cheese are hard to resist in the moment (three drinks down especially). But, we all know better, and the following day guilt isn’t worth it.

Don’t ruin your weekday efforts in the gym and the kitchen with Saturday through Sunday night binging. Behold healthy slow cooker recipes that can be repurposed in three ways and will make your tastebuds and waistline beaming with joy. Make it a complete, nutritious tailgate spread with more healthy recipes here.

Healthy Slow Cooker Recipes: Shredded Buffalo Chicken….3 Ways

  • 5 chicken breasts, USDA organic
  • 13-oz bottle buffalo sauce*
  • ⅓ cup chicken broth
  • ½ sweet onion, diced
  1. Add all ingredients to CrockPot or slow cooker. Cook on low for 3 to 4 hours or on high for 5-6 hours.
  2. Using two forks, gently shred the chicken, and mix in with all the delicious sauce.
*We used Wing-Time medium buffalo wing sauce
  • 8 large portobello mushroom caps
  • ½ cup crumbled blue cheese
  • ¼ cup KNOW Better Crumbs or Pork Panko
  • Shredded buffalo chicken, recipe above
  • Green onions, garnish
  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Remove stems from mushrooms, and clean the outside of the caps using a damp paper towel Never run mushrooms under water. They are porous and will absorb the moisture. You can save the stems for re-purposing later; for example, finely dice up the stems and integrate them with the shredded chicken to cook all together, or save it to use in scrambled eggs or as a salad topper.
  3. Carefully scoop out a little mushroom “meat” in the center to create more room for the chicken.
  4. Add about ⅓ cup shredded chicken into each portobello cap. Sprinkle 1 tbsp. crumbled blue cheese and ½ tbsp. "breadcrumbs" on top of each stuffed portobello. If you're following a strict keto diet, we recommend using the Pork Panko "crumbs," which is ground pork rinds.
  5. Bake for 20 minutes, or until the tops are golden brown. Remove from oven, and let cool. You can serve whole or slice into bite-size pieces for an easy grab-and-go bite.
  • Head of red leaf lettuce, or any bibb or romaine lettuce of choice
  • ⅓ cup. crumbled blue cheese
  • 2 ripe avocados, sliced
  • 1 lemon
  • Shredded buffalo chicken, recipe above
  1. Wash and pat dry the head of lettuce.
  2. Pick the largest, most sturdy pieces. Add about ¼ cup of the shredded chicken, 2-3 slices of avocado, and a sprinkle of blue cheese on top of the lettuce. Squeeze fresh lemon juice on top of the avocado slices to prevent browning. Enjoy!
  • 5 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • Assorted bell peppers, pitted, seeds removed, sliced
  • Corn or grain-free tortillas chips of choice*, optional
  • Buffalo shredded chicken, recipe above
  • Primal Kitchen’s Ranch Dressing (Avocado Oil Based)
  1. This one is fairly straightforward: Add the shredded buffalo chicken to a bowl, and serve with fresh, sliced vegetables like carrots, celery, and bell peppers. Include your favorite tortilla chips and a side of ranch dressing, if you’d like. You can also use this shredded chicken in a healthy seven-layer dip or top with shredded cheese and bake to serve warm.
Always look for a simple ingredient list. For chips, it should only be 4 to 6 or less ingredients. One of my favorite brands is Siete grain-free cassava tortilla chips! When I’m looking for corn tortilla chips, I’m looking for non-GMO or organic corn on the label. Tried to avoid refined oils and unnecessary preservatives (i.e. ingredients you can’t pronounce) when possible.

Looking for Healthy Slow Cooker Recipes? Try this Buffalo Chicken...3 Ways