Crock Pot Buffalo Chicken Lettuce Wraps
All the flavors you love from buffalo wings without all the added fat. Making shredded buffalo chicken in the slow cooker is super easy, anyone can do this and you can use the chicken for everything from wraps and salads, to pizza toppings, sandwiches and more! A great low-carb, gf way I like to eat this is in a lettuce wrap topped with shredded carrots, celery and blue cheese dressing. I used my skinny blue cheese dressing or if you're not a fan of blue cheese, you can use my skinny ranch.
All the flavors you love from buffalo wings without all the added fat. Making shredded buffalo chicken in the slow cooker is super easy, anyone can do this and you can use the chicken for everything from wraps and salads, to pizza toppings, sandwiches and more! A great low-carb, gf way I like to eat this is in a lettuce wrap topped with shredded carrots, celery and blue cheese dressing. I used my skinny blue cheese dressing or if you're not a fan of blue cheese, you can use my skinny ranch.
- Carbohydrate 4.17623333333333 g
- Cholesterol 65.770893592 mg
- Fat 1.52806967909333 g
- Fiber 1.32766666253408 g
- Protein 26.7285362018267 g
- Saturated Fat 0.39904370492 g
- Serving Size 1 1 Recipe (251g)
- Sodium 115.402093393333 mg
- Sugar 2.84856667079926 g
- Trans Fat 0.401162038253334 g
- Calories 144 calories
Step-by-step
- In a crock pot, 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.
- Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
- Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
- 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.
- Wrap up and start eating!
My Simple Weeknight Dinner: Crock Pot Buffalo Chicken Lettuce Wraps
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and the ever-present to-do list. But I refuse to let that get in the way of enjoying flavorful, satisfying dinners. That's why I've become obsessed with slow cooker recipes, and this Crock Pot Buffalo Chicken Lettuce Wraps is a perfect example of a meal that’s both quick to prepare and bursting with flavor. The beauty of this recipe lies in its simplicity. It requires minimal hands-on time, leaving me free to tackle the other demands of my evening. And let's be honest, the incredible taste doesn't hurt either!
The whole process begins with tossing the chicken, onions, celery, and garlic into the slow cooker. I usually prep these ingredients while the kids are getting ready for school; it takes less than 10 minutes. Then I add enough chicken broth to cover everything, and pop it in the slow cooker. Four hours later, I come back to a perfectly cooked chicken, ready to be shredded. I love the convenience! No standing over a hot stove, no fussing with browning chicken. Just simple, effortless cooking. Shreddng the chicken is incredibly easy - a couple of forks do the trick - and I then add the hot sauce to the pot before letting it simmer for another 30 minutes. This ensures the flavors fully meld together, creating a rich and tangy sauce.
Once the chicken is ready, it’s time to assemble the wraps. I use large leaves of Bibb or iceberg lettuce as a healthier alternative to tortillas, creating low-carb wraps that are naturally gluten-free, a bonus for those with dietary restrictions, like me. I always have a bag of shredded carrots and celery in my fridge (essential for quick meal prep!), and those go into each wrap along with the buffalo chicken. My favorite is topping it with a dollop of my homemade blue cheese dressing, but any dressing works, really! The whole process of assembling the wraps takes no more than five minutes. This entire recipe, from start to finish, takes less than 5 hours, with only about 15 minutes of active work. That’s the kind of meal prep that fits perfectly into my busy schedule.
The best part? The leftovers are amazing! I often use the leftover chicken for salads, pizza toppings, or even in quesadillas for lunch the next day. The versatility of this dish is a game-changer. It's not just a weeknight dinner; it’s a meal prepping powerhouse. This Crock Pot Buffalo Chicken Lettuce Wraps recipe has become a staple in my family's dinner rotation. It's healthy, delicious, and effortlessly easy to make, even on the busiest of days. I highly recommend trying this recipe if you're looking for a simple yet satisfying meal that doesn't sacrifice flavor for convenience. So, go ahead and give it a try – you won’t be disappointed!
Ingredients:
- 1 clove garlic
- 1 stalk celery
- 1/2 small onion, diced
- 24 oz boneless skinless chicken breast
- 16 oz fat-free low sodium chicken broth
- 1/2 cup hot cayenne sauce
- 6 large leaves bibb or iceberg lettuce
- 1 1/2 cups shredded carrots
- 2 large celery stalks, cut into 2-inch matchsticks
