Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup low-sodium buffalo wing sauce
  • 2-4 tbsp additional low-sodium buffalo wing sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 8 whole grain buns
  • 0.5 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp dried dill
  • 2 cups shredded carrots and celery

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together 0.5 cup of buffalo sauce, apple cider vinegar, garlic powder, paprika, salt, and pepper.
  3. Pour the sauce mixture over the chicken, ensuring every piece is coated.
  4. Cover and cook on LOW for 6 hours until the chicken registers 165°F (74°C) and yields easily to a fork.
  5. Remove the chicken to a large bowl or leave it in the pot and use two forks to pull the meat apart into thin shreds.
  6. Stir in an additional 2–4 tbsp of fresh buffalo sauce to brighten the flavor.
  7. Mix plain Greek yogurt, lemon juice, and dried dill in a small bowl to create a healthy ranch substitute.
  8. Toast the buns in a toaster or skillet.
  9. Assemble the sandwiches by piling shredded chicken onto the buns and topping with Greek yogurt sauce and shredded carrots and celery.