Description
Tangy Buffalo chicken stuffed inside a zucchini boats and topped with crunchy celery, blue cheese, and ranch dressing.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts
- 1 cup Chicken Broth
- ⅓ cups Hot Sauce
- 6 Zucchini, Sliced In Half Lengthwise
- 6 Tablespoons Blue Cheese Crumbles
- ⅓ cups Chopped Celery
- Ranch Or Blue Cheese Dressing, To Serve (optional)
Preparation
Place chicken breasts in a slow cooker and pour in chicken broth. Cook on high for 4 hours or on low for up to 8 hours. Alternatively, you can roast or poach the chicken. When cooking is complete, shred the chicken. In a bowl, combine shredded chicken and hot sauce.
Preheat oven to 350ºF. Using a spoon, hollow out each zucchini half and fill with about ¼ cup of shredded chicken. Sprinkle 1 tablespoon of blue cheese over each zucchini boat. Place in the oven for 15 minutes.
Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.
