Buffalo Chicken Salad (Edit recipe)

Instant pot

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Instant Pot
2. Cook on manual high pressure for 10 minutes, then do a quick release
3. Once pressure is released shred chicken or cut into bite sized pieces. Let the chicken sit and absorb the juices, add extra hot sauce or broth if needed

Slow cooker

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Crockpot
2. Cook on low for 8 hours or high for 4 hours
3. Once done, shred chicken or cut into bite sized pieces. Let the chicken sit and absorb the juices, add extra hot sauce or broth if needed

Salad

1. Prepare the vegetables and separate into 2 bowls, then top with chicken, and garnish with blue cheese crumbles.