Thursday, August 8, 2013

Buffalo Chicken Lettuce Wraps

I've made this several times and it never disappoints.  It's a good meal for when I'm working from home because it only needs 4 hours in the slow cooker.  This is also the recipe I use when I'm shredding chicken for other recipes and didn't bother with a store-made rotisserie.  This is going to be one that sticks around for a long, long time.

Buffalo Chicken Lettuce Wraps
adapted from Skinnytaste

2 large boneless, skinless chicken breasts
1/2 onion, sliced
1 clove garlic, minced
16 oz. fat-free low sodium chicken broth
1/2 cup hot pepper sauce (Frank's)
Boston, Bibb or Iceburg lettuce leaves

In a crock pot, combine chicken, onions, garlic and broth (enough to just cover the chicken).  Cover and cook on high for 4 hours.  Remove chicken to a cutting board and use 2 forks to shred.  Reserve 1/2 cup broth from crock pot and discard the garlic and the onions and leftover broth.  Return the chicken to the crock pot and combine with 1/2 cup broth and 1/2 cup hot sauce.  Set on high for another 30 minutes.  Serve on lettuce leaves with blue cheese dressing, crumbles, shredded carrots, chopped celery - whatever your preference.

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