Follow these steps for perfect results
boneless skinless chicken breast
celery stalk
onion
diced
garlic
fat free low sodium chicken broth
hot cayenne pepper sauce
lettuce leaves
shredded carrots
celery stalks
cut into 2 inch matchsticks
Combine chicken breast, diced onion, celery stalk, minced garlic, and chicken broth in a crock pot.
Ensure the chicken is covered with broth; add water if necessary.
Cover the crock pot and cook on high for 4 hours.
Remove the chicken from the crock pot and reserve 1/2 cup of the broth; discard the remaining broth.
Shred the chicken using two forks.
Return the shredded chicken to the slow cooker.
Add the reserved 1/2 cup broth and hot sauce to the chicken in the slow cooker.
Set the slow cooker to high for an additional 30 minutes.
To prepare the lettuce cups, place 1/2 cup of buffalo chicken in each lettuce leaf.
Top with 1/4 cup shredded carrots and celery matchsticks.
Add your choice of dressing.
Wrap and serve immediately.
Expert advice for the best results
Serve with a side of blue cheese or ranch dressing.
Add more or less hot sauce to adjust the spiciness.
Use different types of lettuce for variety.
Everything you need to know before you start
10 minutes
Can be made ahead of time and stored in the refrigerator.
Serve in a bowl with a side of lettuce leaves.
Serve with a side of blue cheese or ranch dressing.
Serve with a side of celery sticks.
The bitterness of the IPA will help cut through the richness of the buffalo chicken.
The sweetness of the Riesling will help balance the spiciness of the buffalo chicken.
Discover the story behind this recipe
Popular appetizer and party food.
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