[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Slow Cooker Buffalo Chicken Lettuce Wraps[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of March 9th – 13th, 2015
Ingredients:
-3 large boneless skinless chicken breasts
-1 celery stalk
-1 onion, diced
-1 clove garlic
-16 oz low sodium chicken broth
-1/2 cup hot wing sauce
-large lettuce leaves (iceberg)
-1 1/2 cups shredded carrots
-2 large celery stalks, thinly sliced
-blue cheese dressing or ranch dressing, for serving
Directions:
1. Combine the chicken, onions, celery stalk (1), garlic, and broth in a slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
2. Remove the chicken from the pot, reserve 1/2 cup broth, and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (I just kept mine on warm for another hour or two).
3. Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese or ranch dressing, if desired.
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