1.5lbsboneless skinless chicken breastsI used 3 chicken breasts
1bottlesugar free buffalo saucePrimal Kitchen, Tessemae's, or The New Primal will all work!
112 oz bagbroccoli florets
116 oz packagefrozen cauliflower rice
1tubKite Hill chive almond milk cream cheesecan sub regular cream cheese if you tolerate dairy
Preheat your oven to 415. Add the broccoli florets to a parchment lined baking sheet and toss with olive oil. Add salt and pepper to taste. Bake for 12 minutes.
Add the chicken breasts to your instant pot and pour the entire bottle of buffalo sauce on top. Toss the breasts so they are coated and some of the sauce is touching the bottom of the pot. This will prevent the burn notice from happening! Cook the chicken on manual high pressure for 12 minutes.
While the chicken is cooking, cook the cauliflower rice. This can be done in the microwave if you have a microwavable frozen bag, or on the stove.
When the chicken is done cooking, manually release the steam. Shred the chicken using two forks. Add in the cooked cauliflower rice and tub of Kite Hill cream cheese. Stir to combine. Add in the cooked broccoli and stir. Serve topped with Tessemae's ranch dressing, if desired. Enjoy!
Slow Cooker Instructions
Add the chicken and buffalo sauce to your slow cooker. Cook on high for 3-4 hours or low for 7-8 hours. During the last 15 minutes of cooking time, cook the broccoli and cauliflower rice according to the directions above. Shred the chicken using two forks, then combine everything. Stir well and serve with ranch dressing, if desired. Enjoy!