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!
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!
- Carbohydrate 7.7592 g
- Cholesterol 65.770893592 mg
- Fat 1.73990301242667 g
- Fiber 3.10749992410342 g
- Protein 28.64396953516 g
- Saturated Fat 0.425690371586667 g
- Serving Size 1 1 Serving (389g)
- Sodium 155.545426726667 mg
- Sugar 4.65170007589658 g
- Trans Fat 0.460512038253333 g
- Calories 163 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!
Substituting bone-in chicken thighs for the specified boneless breasts introduces enough intramuscular fat to alter the final texture, rendering a richer result that requires less added liquid. Boneless, skinless chicken breasts lack fat and dry out easily when subjected to prolonged heat. Submerging the meat fully in 16 ounces of broth prevents the exterior from hardening during the initial four-hour high-heat phase. Discarding the bulk of the cooking liquid before shredding concentrates the remaining flavors rather than diluting the hot cayenne pepper sauce. Two forks pulled in opposite directions will yield uniform shreds ideal for cradling inside crisp Bibb leaves. Slow cookers vary widely in heating element calibration, so verify that the internal temperature of the chicken reaches 165 degrees Fahrenheit after the first four hours before proceeding to shred. Leftovers maintain optimal structural integrity when stored separately from the fresh carrots, celery, and lettuce for up to three days.
