Buffalo Chicken Wraps (from Crockin’ Clean)
As the “Crockin’ Girls” we like to try out things that are not typically tried in the slow cooker. Yes, you can easily do these things in the oven, but...
The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir. (I only added 2/3 the box of pasta...
This was my spin on a chicken pot pie! I completed the last step in the oven, because I wasn’t sure if the dough would cook on top or how long to do...
- 24 Ounces boneless, skinless chicken breast
- 1/2 onion, diced
- 1 celery stalk
- 1 clove garlic
- 16 Ounces fat free, low sodium chicken broth
- 1/2 Cup Sriracha Hot Chili sauce
- 6 large lettuce leaves, Bibb or Iceberg
- 1 1/2 Cups shredded carrots
- 2 large celery stalks, cut into 2 inch strips
In a crock pot, combine chicken, onions, celery stalk, garlic, and broth (enough to cover your chicken, add water if needed to cover).
Cover and cook on HIGH 4 hours.
Remove the chicken from pot, reserve ½ cup broth and discard the rest.
Shred the chicken and return to the slow cooker with the ½ cup broth, and the hot sauce, set on HIGH for an additional 30 minutes. *Makes 3 cups chicken.
To prepare lettuce wraps, place ½ cup buffalo chicken in each leaf, top with ¼ cup shredded carrots, celery, and lite dressing of your choice. Wrap up and chow down!
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