Buffalo Chicken Bowls

• 1 can sweet corn, drained
• 1 can black beans, drained and rinsed
• 2 avocados
• half a pint of cherry tomatoes, halved
• 3 chicken breasts
• 1/2 cup of your favorite buffalo sauce (I used BWW Mild)
• 1/2 teaspoon garlic, minced
• 1 packet Hidden Valley Greek Yogurt Dressing
• 1 1/3 cups plain Greek yogurt
• 1 1/2 tablespoons milk

1. Cook chicken, garlic and hot sauce to slow cooker and cook on low for 6 hours or on high for 3 hours. When chicken is cooked through, shred it and set aside. (I just sliced it really thin and cooked on the stove and chopped it)
2. In a separate small bowl mix together your Hidden Valley Greek Yogurt Dressing, Greek yogurt and milk and stick it in the fridge.
3. Next, drain and rinse your corn and black beans and add them to a bowl. Rinse and half your cherry tomatoes and add them to the bowl as well. Lastly, dice your avocados and add them to the mix!
4. Assemble your bowls by adding your veggie mixture, topping with chicken, and finishing them off with some healthy Greek yogurt ranch dressing!

Original Recipe