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Slow cooker buffalo chicken lettuce wraps

Tonight I wanted to share with you a recipe for Buffalo Chicken Lettuce wraps. We chose to make this recipe tonight because I was already preparing shredded chicken in the crock pot to have on hand during the next week for lunches and to have frozen for dinners in the up coming weeks. We have found that if the shredded chicken is prepared we are much more likely to eat it during the week for lunch. We use shredded chicken in salads, wraps, and flat bread pizzas. Also there are many recipes out there that require shredded chicken and I used to pass over them because I was too lazy to cook the shredded chicken at night so I always make about 1 extra pound to freeze and have on hand in the freezer for recipes like soups and casseroles. So lets get started! This recipe serves 2 so you could just double it if needed!

What you need:


Lettuce cups: you can use romaine or just iceberg, what ever you have on hand
1 lb of chicken breast: we cooked a total of 3 lbs 1 lb for tonight, 1 lb for lunches, and 1 lb to be frozen
1/2 cup of chicken stock
Seasoning of your choice
1/2 cup of Red Buffalo Sauce
1 Hidden Valley Ranch Packet

Directions:


Place the chicken breast in to the crock pot and season with desired seasonings… we used salt, pepper, and garlic powder. Pour stock over the chicken and then cook on low for 6-8 hours or on high for 4 hours. After the chicken is cooked through, use two forks to shred the chicken, it should come apart very easily. If you cooked extra chicken remove it and only leave the amount you are wanting to use for the lettuce wraps. Add buffalo sauce and ranch packet and stir, serve with lettuce cups and you are finished!