Buffalo flavored foods go hand and hand with sporting events, parties, and appetizers, in general. I love it! It’s the main reason I’m always ok with Super Bowl parties! 😉 I’m really there for the food and commercials, anyways! These Buffalo Chicken Cups are a great addition to your menu for the big game!

Speaking of buffalo flavored things, I make a few casseroles that are buffalo-inspired too! The possibilities are endless with that hot sauce. Check out my Buffalo Chicken Casserole recipe! It’s low carb, super tasty, and easy to throw together on a weeknight! Who doesn’t love a casserole?

Print Recipe

Paleo Buffalo Chicken Cups

Course

Appetizers

Prep Time

5 minutes

Cook Time

25 minutes

Servings

cups

Ingredients

For the crust:

• 1 box Simple Mills Pizza Crust
• 2 tbsp Oil I used Avocado oil
• 2 tbsp Apple Cider Vinegar
• 6 tbsp Water
• 1 Egg
• 2 tbsp Cashew milk sub almond or coconut milk
• 1 tsp Oregano
• 1 tsp Garlic powder
• 1 tsp Onion powder

For the buffalo chicken filling:

• 1 lb Cooked, shredded chicken See recipe notes*
• 1 tsp Oregano
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 cup Frank's Hot Sauce use less depending on heat preference
• 1/4 cup Nutritional yeast
• 4 oz Kitehill brand Ricotta or Cream cheese sub cashew/almond plain yogurt
• 1/2 cup Cashew milk sub almond/coconut milk
• 1 tbsp Chives dried or fresh

Course Appetizers Prep Time 5 minutes Cook Time 25 minutes Servings cups Ingredients For the crust: 1 box Simple Mills Pizza Crust 2 tbsp Oil I used Avocado oil 2 tbsp Apple Cider Vinegar 6 tbsp Water 1 Egg 2 tbsp Cashew milk sub almond or coconut milk 1 tsp Oregano 1 tsp Garlic powder 1 tsp Onion powder For the buffalo chicken filling: 1 lb Cooked, shredded chicken See recipe notes* 1 tsp Oregano 1 tsp Garlic powder 1 tsp Onion powder 1/2 cup Frank's Hot Sauce use less depending on heat preference 1/4 cup Nutritional yeast 4 oz Kitehill brand Ricotta or Cream cheese sub cashew/almond plain yogurt 1/2 cup Cashew milk sub almond/coconut milk 1 tbsp Chives dried or fresh

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, combine all of the crust ingredients.
3. In a separate bowl, combine shredded chicken and the remaining ingredients for the filling.
4. In a greased cupcake pan, drop 2-3 tbsp of crust batter into each opening. Press the batter up around edges to create a little cup. It should make about 14 cups.

   
5. Add 2-3 tbsp of the buffalo chicken filling to each cup.
6. Bake cups for 18-20 minutes or until the center of the crusts are done. You can check this by inserting a toothpick in the center. If it comes out clean, it's done!
7. After they have baked for about 20 minutes, remove the cups from the cupcake pan and ENJOY! I like to serve these with homemade ranch!
8. Optional step for extra crispiness: Preheat oven to 450 degrees. Transfer cups to a baking sheet and bake for 5 minutes until desired crispiness is reached!

Recipe Notes

I cook mine while I prep and cook the rest of the recipe. I use my Instant Pot! I set it for 25 minutes and two large chicken breasts are perfectly shreddable after that time. SUPER EASY!