In case you hadn’t figured it out 2013 is the year of the crock pot- yes, this old school appliance is making a come back and let me tell you, I’m glad it is! I bought myself one for Christmas this past year and couldn’t be happier with the fruits of its labor. What could be better than piling all the ingredients in the pot in the morning and coming home to a home cooked meal after work! This recipe is absolutely amazing -even if you don’t make the buffalo chicken sauce- just for the cooked and easy to shred chicken.
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce
carrots, celery, and lettuce for wraps
In a crock pot, combine chicken, onions, celery stalk, garlic and broth ( add water if the broth isn’t enough to cover the chicken). Cover and cook on low for 8 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.
Recipe from Skinny Taste.
Caloric info: 147 calories per wrap