Slow Cooker Buffalo Chicken

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  2 tbsp Buttermilk Powder, Dry
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  0.5 tsp 1/2 tsp dried parsley ($0.05)
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  0.3 tsp Dill, Fresh
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  0.3 tsp Onion powder
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  0.1 tsp 1/8 tsp garlic powder ($0.02)
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  0.3 tsp Lemon pepper seasoning blend
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  0.1 tsp Sugar, Granulated White
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  0.1 tsp 1/8 tsp salt ($0.01)
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  0.1 tsp 1/8 tsp freshly cracked black pepper ($0.01)
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  12 oz Hot Sauce, Frank'S RedHot
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 tbsp Unsalted Butter

Instructions

1. 1Combine the buttermilk powder, dried parsley, fresh dill, onion powder, garlic powder, lemon pepper seasoning, sugar, salt, and black pepper in a small bowl and whisk together until no lumps remain.
2. 2Cut the butter into 4–6 chunks and place them in the bottom of a 3-quart or larger slow cooker.
3. 3Arrange the chicken breasts on top of the butter, then sprinkle the dry seasoning mixture evenly over the chicken.
4. 4Pour the Frank's RedHot Sauce over the chicken and seasoning, stirring gently to coat. Cover with the lid and cook on low for 4–5 hours, until the chicken is fork-tender and shreds easily with an internal temperature of 165°F.
5. 5Using two forks, shred the chicken directly in the slow cooker, pulling it apart into bite-sized pieces and stirring to combine with the sauce and melted butter.
6. 6Divide the shredded buffalo chicken and sauce evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Let cool to room temperature before sealing and refrigerating.
7. 7Store for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat in a skillet over medium heat for 3–5 minutes, stirring occasionally, or in a microwave for 2–3 minutes, stirring halfway through, until warmed through.