Hot Chicken Buffalo Bites

Stav Kogan

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Servings: 6 servings

3 large chicken breasts, cut into 2" strips
2 tbsp almond flour
1⁄4 cup melted coconut butter
3 cloves garlic, peeled and minced
1⁄3 cup Frank’s Red Hot sauce
Place chicken pieces into a greased 21⁄2-quart slow cooker.
In a saucepan, whisk together the almond flour and melted coconut butter for 2–3 minutes to toast the flour. Slowly whisk in the garlic and Frank’s Red Hot sauce. Pour sauce over chicken in the slow cooker.
Cover and cook on high for 3 hours or on low for 6 hours. (If using a larger slow cooker, make sure to reduce cooking time by about half.) Serve with celery and carrot sticks.

In a pinch you can use 11⁄2 teaspoons garlic powder in this recipe. The garlic flavor won’t be quite as pungent and rich as it would if you used fresh garlic, but the dish will still be easy and enjoyable. If you do use fresh garlic, be sure to keep in a location with good air circulation.
Do not store fresh garlic bulbs in plastic bags or sealed containers, as this can cause mold. Store the bulbs in a well-ventilated area, like a mesh or wire basket, to allow the garlic to breathe, and help extend its shelf life.

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