I was looking for a low carb crock pot recipe when I stumbled upon this one from Skinny Taste, one of my favorite food bloggers. It is the best of the beloved chicken wing without all of the grease and the calories. I made a double batch so we could have these lettuce wraps for dinner one night and spicy chicken quesadillas the next. I put leftover chicken in the freezer for spicy chicken tacos for a night when I don’t have time to cook.
- 24 oz boneless skinless chicken breast
- 1 celery stalk
- 1/2 onion, diced
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/2 cup hot cayenne pepper sauce, I used Frank’s Redhot
- For the wraps:
- 6 large lettuce leaves, Bibb or Iceberg
- 1 1/2 cups shredded carrots
- 2 large celery stalks, cut into 2 inch matchsticks
- In a crock pot, combine chicken, onions, celery stalk, garlic and broth and 1/4 cup hot sauce on low for 4-6 hours.
- Once the chicken is tender enough to shred with two forks tear it apart and laddle out the excess liquid. Taste the chicken and if you would like to add more spice add the remaining Frank’s Redhot.
- To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with carrots, celery and dressing.
I love it when I can stock my freezer with versatile meals like this one, it helps keep my budget in tact and I am able to stay organized when it comes to meal planning. I used ranch dressing because I prefer it over bleu cheese but feel free to jazz up the recipe any way you like. Also, if you cook the chicken according to the recipe you can shred it to throw in casseroles, pot pies, enchiladas, and much much more. Enjoy!
Pam says
We’ll be giving this a try!