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.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
For the chicken:
For the wraps:
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!