Spicy Chicken Wraps Easy Crock Pot Recipe

Name: Crock Pot Buffalo Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 24 oz boneless skinless chicken breasts; 1 stalk celery (diced); 0.5 onion (diced); 1 clove garlic (minced); 16 oz fat free low sodium chicken broth; 0.5 cup cayenne pepper sauce (I used Frank's); 6 large lettuce leaves (Bibb or Iceberg); 1.5 cups shredded carrots; 2 large stalks celery (cut into 2 inch matchsticks)

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By: Bennett Claire
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Posted: 11/21/2025

You know those nights? The ones where the clock is ticking, the kids are buzzing with pre-dinner energy, and the thought of actually *cooking* feels like climbing Mount Everest? Yeah, those nights. This recipe for crock pot chicken wraps is my absolute, hands-down, can’t-live-without-it lifesaver. I swear, the smell alone when it’s simmering in the slow cooker is enough to calm a hurricane (or at least a toddler tantrum). It’s so ridiculously easy, yet the flavor is so rich and satisfying. Honestly, it’s become our go-to for busy weekdays, weekend potlucks, and even just when I’m craving something comforting without a whole lot of fuss. Forget those bland store-bought options; this is the real deal, and it makes the most incredible crock pot chicken wraps that my family devours every single time. It’s like a hug in a tortilla, and who doesn’t need more of that?

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What are crock pot chicken wraps?

So, what exactly are these magical crock pot chicken wraps? Think of it as the easiest, most flavorful pulled chicken you’ve ever encountered, slow-cooked to tender perfection and then piled high into soft tortillas with all your favorite toppings. It’s essentially a deconstructed chicken taco or fajita filling, but in the most effortless way possible. The “crock pot” part is key – it means the chicken practically cooks itself, becoming incredibly moist and infused with all the savory goodness from the seasonings. The “wraps” part is where the fun really begins. You can load them up with anything you like! The beauty of this dish is its adaptability. It’s a blank canvas for flavor, ready for you to personalize with your favorite salsas, cheeses, veggies, and creams. It’s the ultimate weeknight meal solution that feels way more gourmet than it actually is.

How to Make Crock Pot Chicken Wraps

Quick Overview

This is the “set it and forget it” dream meal! You’ll simply place chicken in your slow cooker, add a few pantry staples that create a magical, flavorful sauce, and let it cook until it’s fall-apart tender. Then, you’ll shred the chicken right in the pot and serve it up in warm tortillas with your favorite toppings. It’s honestly that straightforward. The beauty is in the slow cooking process, which melds all the flavors together beautifully and ensures the chicken is incredibly juicy. You’ll be amazed at how much flavor comes from so little effort!

Ingredients

For the Chicken Filling:
2-3 pounds boneless, skinless chicken thighs or breasts (thighs are my preference for extra moisture, but breasts work great too!)
1 (10.5 ounce) can condensed cream of chicken soup (use full-fat for best flavor, but light works if you prefer)
1 (1 ounce) packet dry ranch seasoning mix (this is where a lot of the magic happens!)
1/2 cup chicken broth or water (just enough to get things moving in the slow cooker)

For Assembling the Wraps:
8-12 flour tortillas (medium or large, your preference!)
Your favorite toppings: shredded lettuce, diced tomatoes, chopped onions, shredded cheese (cheddar or Monterey Jack are fantastic), sour cream, salsa, avocado slices, fresh cilantro, jalapeños (if you like a kick!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

This recipe doesn’t actually require preheating an oven or a pan, as we’re using the slow cooker! Just make sure your crock pot is clean and ready to go. You’ll want to arrange your chicken pieces in a single layer at the bottom of the slow cooker. If you’re using chicken breasts, you might want to trim any excess fat.

Step 4: Combine

Once your chicken is in the slow cooker, it’s time to add the flavor boosters. Sprinkle the entire packet of dry ranch seasoning mix evenly over the chicken. Then, pour in the condensed cream of chicken soup, spreading it out to cover as much of the chicken as possible. Finally, add the chicken broth or water. This liquid helps everything get nice and saucy as it cooks.

Step 5: Prepare Filling

This step is where the magic happens in the crock pot! Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be incredibly tender and easy to shred. Once it’s cooked, carefully remove the chicken from the slow cooker to a cutting board or a large bowl. Use two forks to shred the chicken into bite-sized pieces. You can leave it a little chunky or shred it very finely, whatever you prefer! Return the shredded chicken back into the slow cooker with the sauce and stir to coat everything evenly.

Step 6: Layer & Swirl

This isn’t really a “layering and swirling” recipe in the traditional sense, but think of it as layering flavors! The shredded chicken will be beautifully coated in the creamy, savory sauce. Make sure to stir it well so every piece of chicken gets coated in that deliciousness. This saucy chicken mixture is what you’ll use to fill your wraps.

Step 7: Bake

No baking is required for the chicken filling itself! However, if you like your tortillas warm and slightly pliable, you can warm them up before assembling. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This makes them much easier to fold without tearing.

Step 8: Cool & Glaze

The chicken filling doesn’t need to cool down significantly before serving, but you don’t want to burn your hands! The sauce is rich and creamy, so there’s no “glaze” to add, per se. The sauce from the slow cooker *is* the glaze!

Step 9: Slice & Serve

To serve your crock pot chicken wraps, spoon a generous amount of the saucy shredded chicken onto a warmed tortilla. Then, pile on your favorite toppings! I love a mix of shredded lettuce for crunch, diced tomatoes for freshness, a good sprinkle of cheese, and a dollop of sour cream to cool it down. Add cilantro for a burst of freshness. Fold or roll your tortilla and enjoy immediately. This recipe is best served warm right after assembly.

What to Serve It With

While the crock pot chicken wraps are incredibly satisfying on their own, they also pair wonderfully with a variety of sides. For a truly classic feel, a simple side of tortilla chips with some fresh salsa or guacamole is always a hit. If you’re feeling a bit more adventurous, a light and refreshing black bean and corn salad is fantastic – the sweetness of the corn and the earthiness of the beans really complement the savory chicken. For a heartier meal, a simple Mexican-inspired rice or even some seasoned sweet potato fries work brilliantly. My family also loves a simple side of refried beans. On a hot day, a cool, creamy coleslaw adds a nice balance to the richness of the chicken. And don’t forget a refreshing drink! Agua fresca, iced tea, or even just a cold glass of water with a lime wedge are perfect accompaniments. We often have a big bowl of these wraps at picnics or barbecues, and they disappear faster than you can say “second helping!”

Top Tips for Perfecting Your Crock Pot Chicken Wraps

Over the years, I’ve learned a few tricks that make these crock pot chicken wraps even better. For the chicken itself, using chicken thighs is my absolute favorite. They have more fat than breasts, which means they stay incredibly moist and tender throughout the long cooking process, and they shred like a dream. If you do use breasts, just be mindful of not overcooking them, and you might want to add a touch more broth to ensure they don’t dry out. When it comes to the seasoning, don’t be afraid to experiment with the ranch mix. While the standard packet is fantastic, there are some delicious gourmet ranch seasoning blends out there that can add another layer of flavor. I’ve also found that not skipping the liquid (broth or water) is crucial; it helps create that signature creamy sauce that binds everything together. If you want to add a little extra depth, a teaspoon of garlic powder or onion powder can be added with the ranch mix. When it comes to shredding, I swear by using two forks! It’s the easiest way to get perfectly pulled chicken. I usually shred it right in the crock pot so it soaks up all that delicious sauce. For the tortillas, warming them is a game-changer. Cold tortillas can tear easily, but a quick warm-up makes them pliable and much more enjoyable to eat. My kids always want extra cheese, so I make sure to have a good amount on hand, and they love adding a sprinkle of their favorite shredded blend. Lastly, don’t be afraid to customize your toppings! The beauty of this recipe is its flexibility. One night we might go classic with lettuce and tomato, and another night we might get fancy with avocado crema and pickled red onions. The more you make it, the more you’ll find your perfect combination!

Storing and Reheating Tips

Leftovers are a beautiful thing, and this crock pot chicken mixture stores wonderfully. Once the chicken has cooled slightly, I like to transfer it to an airtight container. If it’s still quite saucy, that’s perfectly fine – the sauce helps keep it moist. It will keep well in the refrigerator for about 3-4 days. When it comes to reheating, I have a couple of favorite methods. For a quick single serving, I’ll often just scoop some of the chicken into a microwave-safe bowl, add a tiny splash of water or broth if it looks a little dry, cover it, and microwave on medium power until heated through. Stirring halfway through helps ensure even heating. If I have a larger amount to reheat, I’ll often put it back into a small saucepan on the stovetop over low heat, stirring occasionally, until it’s warmed through. This method is great for getting it back to that perfect saucy consistency. If you’re planning to freeze portions, make sure to cool the chicken completely first. I like to freeze it in smaller, individual portions in freezer-safe bags or containers, pressing out as much air as possible. Frozen chicken will last for about 2-3 months. To thaw, transfer it to the refrigerator overnight, then reheat as usual. For the wraps themselves, it’s best to assemble them just before serving, as a filled tortilla can get soggy if it sits too long. The chicken filling is the star that stores and reheats beautifully!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these crock pot chicken wraps gluten-free, you’ll want to use gluten-free tortillas. Most brands offer corn or rice flour tortillas that work wonderfully. For the filling, the cream of chicken soup is usually gluten-free, but it’s always good to double-check the label as formulations can vary. The ranch seasoning packet is also typically gluten-free, but again, check the packaging. The chicken and broth are naturally gluten-free. You’ll get a delicious, satisfying gluten-free meal!

Do I need to peel the zucchini?

There’s no zucchini in this particular crock pot chicken wrap recipe! My apologies if there was any confusion. This recipe focuses on tender, shredded chicken with a creamy, savory sauce. If you were thinking of a different recipe, I’d be happy to share tips on that one too! For these wraps, we’re all about that chicken goodness.

Can I make this as muffins instead?

That’s an interesting idea! While this recipe is designed for shredded chicken wraps, you *could* potentially adapt the chicken filling into a sort of savory muffin or pastry filling. You’d want to make sure the chicken mixture is slightly thicker, perhaps by reducing the liquid a bit more or adding a binder like a little cornstarch slurry (cooked first to thicken). Then, you could spoon it into muffin liners with some cheese and bake. It wouldn’t be exactly the same as the wraps, but it could be a tasty appetizer or snack!

How can I adjust the sweetness level?

This recipe is generally not sweet, leaning more towards savory and tangy from the ranch seasoning. If you find it not quite to your liking, a tiny drizzle of honey or a pinch of sugar added to the crock pot during the last hour of cooking can add a subtle sweetness. Alternatively, serving the wraps with a slightly sweeter salsa or topping can also balance out the savory flavors.

What can I use instead of the glaze?

In this recipe, there isn’t a separate “glaze” applied at the end. The creamy, savory sauce created in the crock pot is what coats the chicken and acts as the flavor binder for the wraps. So, you don’t need a separate glaze! The delicious sauce from the slow cooker is what makes these so irresistible. If you wanted to add a little extra moisture or flavor on top of the chicken in your wrap, a dollop of sour cream, a drizzle of your favorite salsa, or some avocado crema would be fantastic additions!

Final Thoughts

I really hope you give these crock pot chicken wraps a try. They’re one of those recipes that just keeps on giving – minimal effort for maximum flavor and maximum satisfaction. It’s proof that you don’t need to be a gourmet chef to make something truly delicious and comforting for your family. The way the chicken becomes so tender and flavorful, all thanks to the magic of the slow cooker and a few simple pantry staples, is just wonderful. It’s a recipe that brings people together around the table, and honestly, what’s better than that? If you’re someone who loves easy weeknight meals, busy parents, or just anyone who appreciates a good, hearty wrap, this is for you. I can’t wait to hear how yours turns out and what amazing topping combinations you come up with! Don’t forget to leave a comment below and let me know your favorite way to serve them, or perhaps a variation you’ve tried. Happy cooking, and happy wrapping!

Crock Pot Buffalo Chicken Lettuce Wraps

Delicious and low-carb Buffalo Chicken Lettuce Wraps are topped with shredded carrots, celery, and a light blue cheese dressing.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

24 oz boneless skinless chicken breasts
1 stalk celery diced
0.5 onion diced
1 clove garlic minced
16 oz fat free low sodium chicken broth
0.5 cup cayenne pepper sauce I used Frank's

For Serving

6 large lettuce leaves Bibb or Iceberg
1.5 cups shredded carrots
2 large stalks celery cut into 2 inch matchsticks

Instructions

Slow Cooker Method

In a slow cooker, 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 0.5 cup broth and discard the rest.
Shred the chicken with two forks, return to the slow cooker with the 0.25 to 0.5 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 0.5 cup buffalo chicken in each leaf, top with 0.25 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Instant Pot Method

Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
Remove the chicken from pot, reserve 0.5 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 0.25 to 0.5 cup broth and the hot sauce and saute 2 to 3 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 0.5 cup buffalo chicken in each leaf, top with 0.25 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!