Crock Pot Buffalo Chicken Lettuce Wraps
For the chicken:
•24 oz boneless skinless chicken breast
•1 celery stalk
•1/2 onion, diced
•1 clove garlic
•16 oz fat free low sodium chicken broth
•1/2 cup hot cayenne pepper sauce (I used Frank’s)
For the wraps:
•6 large lettuce leaves, Bibb or Iceberg
•1 1/2 cups shredded carrots
•2 large celery stalks, cut into 2 inch matchsticks
1. 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.
2. 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.
3. 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 serve!