Buffalo Chicken Lettuce Cups

Courtesy of SkinnyTaste

Working full-time on top of being a wife and mother, I really have come to appreciate a crockpot dinner that does all of the work for you. These buffalo chicken lettuce wraps are super flavorful but also feel light when using a lettuce cup as the vessel for all the goodness. While I used Bibb lettuce, romaine would work great as well. This recipe calls for 16 oz of chicken broth to start but I found that to take away from the heat of the buffalo sauce so I recommend using just a half cup to mix with the buffalo sauce, which will give you a creamier sauce. When you take the chicken out to shred, make sure there is enough broth/sauce to soak up all the chicken. If not, I recommend adding more buffalo sauce to fully cover the chicken. I topped these lettuce cups with green onion, avocado, shaved carrot, extra buffalo sauce and ranch (we used store bought but the homemade ranch dressing from this salad would work great too!

homemade ranch

For the chicken:

24 oz 3 boneless skinless chicken breasts

1 celery stalk, diced

1/2 onion, diced

1 clove garlic, minced

16 oz fat free low sodium chicken broth

1/2 cup cayenne pepper sauce

For the wraps:

Feel free to play around with toppings! As mentioned above, I used green onion, avocado, shaved carrot, extra buffalo sauce and ranch.

Directions:

Step 1: In a slow cooker, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.

Step 2: Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.

Step 3: Shred the chicken with two forks, return to the slow cooker with the 1/4 to 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

Step 4: To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.