I’m back after a short break! Life has gotten in the way of my blogging lately — all good stuff, though. I took my mom and aunt on an overnight getaway to a winery late last week as an early Mother’s Day gift, picked up a new tutoring student, and started prepping for our trip to Kauai next week (which for me means trying to edit my packing list from 100 outfits for six days to something more reasonable, like, say, 50 outfits ;)). In the midst of all this, I’ve been lax on trying new recipes and taking pictures as I cook. I had two new recipes lined up for this week, though, and one of them was Skinnytaste’s slow cooker buffalo chicken lettuce wraps.
My love for buffalo wings cannot be expressed in words. Back in college, my husband (then boyfriend, of course) and I loved going to Buffalo Joe’s in Evanston, IL. Every two weeks or so, we would order a giant tub of buffalo wings, a tray of waffle fries, and two huge cups of Coke, then inhale it all in 15 minutes. Oh, metabolism of my 20s, where have you gone? These days, we limit our enjoyment of “real” buffalo wings to twice or three times a year, if that, but they often appear in my dreams — drenched in butter, tangy hot sauce, and fried to a perfect crispiness on the outside. This recipe is a much healthier way to satisfy that buffalo wing craving, using just chicken breast, some broth, and half a cup of hot sauce. A generous half-cup serving of shredded buffalo chicken will set you back only 147 calories, so you could have seconds! The crisp lettuce wrap is a nice foil to the spicy chicken. If you don’t want to wrap it in lettuce, you could use the shredded buffalo chicken in sandwiches, wraps, or on salads and pizzas. Roast up some baby potatoes, cut up some celery sticks, dole out some fat-free ranch, and you have a pretty healthy meal.
Makes six 1/2-cup servings (3 cups chicken total)
- 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, such as Frank’s Red Hot
- Large lettuce leaves
- Celery sticks
- Shredded carrots and ranch dressing, if desired
Put the chicken, diced onion, minced garlic and celery stalk in the slow cooker, and pour in enough broth to just cover the chicken. If the 16 ounces of broth aren’t enough, add water until the chicken’s covered in liquid. Cover the slow cooker and set it to cook on high for four hours.
After four hours, remove the chicken to a large bowl. Shred the chicken with two forks. Reserve half a cup of the cooking liquid, then discard the rest of the slow cooker’s contents (the leftover liquid and the vegetables). Transfer the shredded chicken and the reserved cooking liquid back into the now-empty slow cooker, then add the half cup of hot sauce. Stir to combine, cover the slow cooker, and set it to cook on high for 30 minutes.
By the way, before transferring the shredded chicken back into the slow cooker, I set some aside for the kids and mixed it with barbecue sauce — they’re not cool with spicy foods yet. I made a barbecue chicken pizza for them instead with a Boboli crust I had in the freezer.
Once the 30 minutes are up, scoop some chicken onto each lettuce leaf, then top with shredded carrots (if desired) and a dollop of ranch dressing. Enjoy!