Crock-Pot Buffalo Chicken Wraps
These Crock-Pot Buffalo Chicken Wraps are a delicious and easy weeknight meal! Tender, flavorful chicken is cooked in a slow cooker and then served in lettuce wraps with your favorite toppings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 24 oz Boneless, skinless chicken breasts
- 1 stalk Celery, diced
- 0.5 cup Onion, diced
- 1 clove Garlic, minced
- 16 oz Chicken broth (low sodium)
- 0.5 cup Buffalo wing sauce (such as Frank's RedHot)
- 6 large Lettuce leaves (Bibb or Iceberg)
- 1.5 cups Shredded carrots
- 2 stalks Celery, cut into matchsticks
Instructions
Slow Cooker Instructions
- Place chicken breasts, diced celery, diced onion, minced garlic, and chicken broth in a slow cooker.
- Cook on high for 4 hours, or until chicken is cooked through and easily shreds.
- Remove chicken from the slow cooker, reserving about 0.5 cup of the broth. Discard the rest of the broth.
- Shred the chicken with two forks. Return the shredded chicken to the slow cooker with the reserved broth and buffalo wing sauce. Set to high for 30 minutes to allow flavors to meld.
- To prepare lettuce wraps, place about 0.5 cup of buffalo chicken in each lettuce leaf. Top with shredded carrots, celery matchsticks, and your favorite dressing (such as blue cheese or ranch).
Notes
Serve with blue cheese or ranch dressing, or your favorite toppings! For a spicier kick, add more buffalo sauce.