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
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!
Notes
These lettuce wraps are a healthy and flavorful option for lunch or dinner. Feel free to adjust the spice level of the hot sauce to your preference.