Additional shredded cheddar cheese and hot sauce for serving, if desired.
Place chicken in slow cooker and add water.
Sprinkle salt, garlic powder, onion powder, and black pepper on chicken.
Drizzle 3 tablespoons hot sauce on top of chicken.
Cook for 4-5 hours on high, or 6-7 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
Just before serving, shred chicken (using two forks).
Stir together cheese, Greek yogurt, remaining 2 tablespoons hot sauce, and basil. (You can do this ahead of time in a separate bowl, cover and refrigerate until needed, and then add the mixture to the shredded chicken in your slow cooker at the end of cooking. Or you can simply add the ingredients directly into the crock-pot after shredding the chicken and stir to combine.) Mix until all ingredients are thoroughly combined and cheese is melted.
Serve on whole wheat buns and garnish with additional cheese or hot sauce, if desired.
Slow cooker variations: The exact heat and speed of cooking can vary between different slow cookers. Some slow cookers, especially newer models, may cook hotter and faster than others. Our research has also led us to believe that some models allow for imperceptible evaporation of liquid (although you’d expect that no liquid would be lost when using a slow cooker), which can leave your recipes less saucy and moist. Because this particular recipe uses very little liquid, it’s particularly sensitive to these variations. No need to worry – it’s delicious even when cooked until it’s a bit drier. The key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.
Recipe by Two Healthy Kitchens at http://www.twohealthykitchens.com/2014/08/14/healthy-crock-pot-buffalo-chicken-sandwiches/