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Slow Cooker Buffalo Chicken Quinoa Zucchini Boats


  • Prep Time: 10 mins
  • Cook Time: 24 mins
  • Total Time: 34 mins
  • Yield: 4-5 1x
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Ingredients

FOR THE CHICKEN:

  • 1 lb boneless, skinnless, chicken breasts
  • 4 cloves garlic, minced
  • 1 c Franks Red Hot Buffalo Sauce
  • 1 c red quinoa
  • 1 1/4 c chicken broth
  • 1 tsp salt
  • 1 tsp pepper

FOR THE ZUCCHINI BOATS:

  • 4 zucchini squash, halved and seeds removed
  • 3 T shredded cheddar cheese, optional
  • 1/4 cup greek yogurt
  • 1 tsp buffalo sauce
  • 12 tsp water
  • chopped cilantro, as garnish

Instructions

  1. Place chicken breasts and uncooked quinoa in the bottom of your slow cooker.
  2. top with salt, pepper, garlic, buffalo sauce, and chicken broth. Gently stir to combine, and cook on low for 4 hours or on high for 8 hours.
  3. When chicken is fully cooked, remove from pot and place onto cutting board; using two forks, shred chicken and return to pot.
  4. Preheat oven to 375 degrees and grease two 9 x 14 baking dishes.
  5. Fill each zucchini boat with 1/4 cup chicken mixture followed by shredded cheese.
  6. Bake covered for 20-25 minutes.
  7. Meanwhile, in a small bowl, combine greek yogurt, buffalo sauce, and water; stir to combine.
  8. Drizzle zucchini boats with buffalo crema and garnish with cilantro. Serve immediately or store in meal prep containers.
  9. Enjoy!!

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