Instructions

• Trim the chicken breasts and cut each one in half lengthwise. Place the chicken pieces in the slow cooker insert in a single layer as space allows.
• In a bowl, whisk together 1 cup chicken stock, 1 tsp poultry seasoning, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Pour this mixture evenly over the chicken in the slow cooker.
• Cover and cook on HIGH for about 3 hours, or until the chicken shreds easily with a fork.
• When the chicken is tender, transfer the chicken to a colander and drain, discarding the cooking stock. Let the chicken cool for a few minutes so it’s easier to handle.
• Shred the chicken with two forks. Return the empty slow cooker insert to the cooker (heat off).
• In a medium bowl, whisk together 3/4 cup Frank’s Red Hot Sauce, 2 T olive oil, 2 T Worcestershire sauce, 2 tsp Green Tabasco sauce, 2 T Golden Monkfruit Sweetener, and the remaining 1/4 cup chicken stock until smooth.
• Put the shredded chicken back into the slow cooker, pour the sauce over the chicken, and stir gently to coat all the chicken with the sauce. Turn the slow cooker to HIGH to keep warm while you prepare the cauliflower rice.
• Trim the cauliflower (remove leaves and core) and cut into medium-sized florets. If using a food processor, pulse the florets with the steel blade until they form a rice-like texture; alternatively, grate the florets on a large box grater.
• Heat a large non-stick frying pan or wok over medium-high heat. Add the cauliflower “rice” and stir-fry, tossing frequently, until it is tender to your liking, about 4 minutes (or longer for a softer texture).
• To serve, divide the cauliflower rice among bowls (about one-sixth per bowl), top each portion with a generous spoonful of the buffalo chicken and any remaining sauce from the slow cooker, and serve hot.