How to Cook Crockpot Buffalo Chicken Lettuce Wraps

by Kristeena Rheault


  • 4 Boneless skinless chicken breasts
  • 1 Celery stalk (I don't use)
  • ½ Onion, diced
  • 1 Clove of garlic
  • 16 Ounces Fat free low sodium chicken broth
  • ½ Cups Buffalo sauce (I use Frank's)
  • 6 Bibb or Iceberg lettuce leaves
  • 1 ½ Cups Shredded carrots
  • 2 Celery stalks (I don't use)
  • Blue cheese crumbles (optional)
  • Blue cheese or ranch dressing
  • Instructions

    Step 1


    Step 2

    In a crock pot 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 for 4 hours.

    Step 3

    Step 4

    Remove chicken, reserve 1/2 cup broth and discard the rest. Shred the chicken, return to crock pot with the 1/2 cup of broth and the hot sauce. Cook on high for an additional 30 minutes.

    Step 5

    To prepare lettuce cups, place some chicken on each leaf, top with shredded carrots, celery (if using), blue cheese crumbles (if using) and dressing of your choice. Enjoy!!

    Step 6