Buffalo Chicken Lettuce Wraps

Hey now!  Just because it's summer doesn't mean you can't use the crock, ok?!?!  I still am slightly terrified that if I use the crock while not home that my house will burn down.  I had a rare Monday off work recently and whipped these babies up while sitting on my couch supervising!  We have featured a chicken similar to these wraps in the form of potato skins (also tasty).  For a new dish I put the chicken in lettuce wraps, and topped with traditional buffalo wing toppings - carrots, celery, and RANCH dressing (some of you may prefer blue cheese). This crunchy fun dinner will make you fall in love with your crock pot all over again, and maybe even let it be home alone.

Servings: 6
Serving Size: 1/2 cup chicken + veggies
Points Plus: 3pp
Prep Time: 5 minutes
Cook Time: 4 hours in the crock
Level of Difficulty: Easy

Ingredients
Chicken
3 chicken breasts, about 24 oz
1 celery stalk, cut in half
2 cloves of garlic, cut in half
16 oz chicken broth or stock
1/2 cup Frank's Red Hot, or other hot pepper sauce

Toppings
Carrot strings
Celery, chopped into small pieces
Freshly washed and dried bib or iceberg lettuce

Optional - Extra pp
Ranch or blue cheese salad dressing

Directions
Place your chicken breasts, celery, onion, garlic, and chicken stock in a crock pot. Turn that crock on high and cook it for 4 hours. After 4 hours remove the chicken from the crock and place it on a cutting board.  Discard all broth but KEEP 1/2 cup.  Using two forks shred the chicken and return it to the crock. Pour the reserved stock and Frank's over the chicken, stir, and cook for 30 more minutes.

Tip
If you are down with getting your Kitchaid dirty, use it to shred your chicken!  toss it in there with the paddle attachment, turn it on, and watch your chicken shred quickly and perfectly!

XOXO - Katie

Adapted from this recipe.