Monday, August 27, 2012

make it: crockpot buffalo chicken lettuce wraps and chocolate croissants

I found this recipe through Pinterest of course, via Skinnytaste. I was looking for an easy crockpot chicken recipe that would make for a quick and yummy meal for me and all the boys around here.

I didn't even know buffalo chicken was that bad for you in the first place, but I love shredded chicken and gave this a try... you should too! The only thing I will do differently next time is that I put the hot sauce into the crockpot while it was cooking and never drained the chicken broth (which you are supposed to do). This led to only a mildly spicy (instead of a good kick, which I guess was good for my mild taste buds) and a bit of a watery chicken. That's what I get for always skimming directions instead of following them to a "t". Still, however, delish. Here's how it looked immediately post-cooking. We also chose to cook all day at low (9 hours) so I would try the quicker cooking at a higher temp next time too.
 Here's how to make it, taken directly from skinnytaste:
Servings: 6 • Size: 1/2 cup chicken + veggies • Old Points: 3 pts • Points+: 3 pt
Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sugar: 1.7 g
Sodium: 879 mg 

Ingredients:

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

Directions:

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.

(THIS IS THE PART WHERE YOU HAVE TO PAY ATTENTION, unlike what I did!)

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!

 Here was our spread and the final product. I don't think I will ever use another buffalo chicken recipe ever. I love this!!
 Also... if anyone knows how much I love chocolate croissants, shame on you for never sharing this recipe, also found on pinterest. You just take those pillsbury crescent rolls, cut each one into half, cover with a tiny bit of "I can't believe its not butter" and cinnamon and a few chocolate chips....
 bake at 350 and ten minutes later, cover in frosting and there you have it... the cheapest bite size croissants you will ever eat! Betcha can't eat just one!

6 comments:

Cory Reese said...

Aahhhhh, I love chocolate croissants. Those look heavenly!

theWife said...

Totally made the buffalo chicken wraps tonight, and they totally rocked my world! Thanks for sharing.

Emily Rebecca Jacobs said...

Yum! I love lettuce wraps, & those look good! Must try!

Stefanie D. said...

Yay! I saw that recipe on Skinny Taste, but it didn't really strike me. I have now recently become obsessed with Buffalo Sauce. So now I know I am going to have to make it. :)

anna. said...

yummm.

Sarah Elizabeth Kron said...

okay, i need to make those chocolate croissants. and the chicken. and....all the food you post on your blog. you should make a recipe book!! and then give me one. (: haha

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