Though technically not a superfood, these Buffalo Chicken Bowls definitely have super powers when it comes to meal prep. Slow-cooked shredded Buffalo chicken and tangy, crunchy slaw - with carrots, celery and radish - hold up almost all week long! Finish your super fresh, super flavorful Buffalo chicken bowls with creamy avocado and blue cheese.
Arrange the chicken breasts in a single layer across the bottom of the crockpot.
In a small bowl or mixing cup, combine the two hot sauces, onion powder, garlic powder, and paprika; whisk until well combined. Pour the sauce over the chicken. Dot the butter over the chicken breasts.
Cover and seal the slow cooker. Cook on high 3 hours, or low 5-6 hours, or until the chicken is very tender and can be easily shredded with the tines of a fork.
Remove the chicken breasts and shred. Add the ranch dressing to the sauce and whisk until well combined. Return the shredded chicken to the slow cooker and toss with the sauce. Reserve half the chicken for another purpose, or store in the freezer for up to 6 months.
Tangy Coleslaw
Combine the cabbage, greens onions, carrots, radishes, celery, and parsley in a large mixing bowl.
Combine the olive oil, cider vinegar, honey, cumin, salt and pepper in a small lidded jar. Shake until emulsified. Pour the dressing over the coleslaw and toss to combine.
Make the Bowls
Place 1 cup chopped romaine lettuce into a bowl. Add 1 heaping cup coleslaw and 3 ounces shredded buffalo chicken. Top with ¼ of an avocado and 1 tablespoon blue cheese crumbles. Serve immediately.