Crock Pot buffalo chicken
- Number of Servings: 4
Ingredients
16 oz boneless skinless chicken breast 1 celery stalk 1/2 onion, diced 2 clove garlic 16 oz fat free low sodium chicken broth 1/2 cup hot cayenne pepper sauce (I used Frank's) 4 large lettuce leaves, Bibb or Iceberg light ranch or blue cheese
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.
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!
Serving Size: makes 4 wraps
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!
Serving Size: makes 4 wraps
Nutritional Info Amount Per Serving
- Calories: 156.7
- Total Fat: 5.3 g
- Cholesterol: 57.7 mg
- Sodium: 822.4 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.2 g
- Protein: 20.4 g
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