I’m sure I am not the only one obsessed with skinnytaste. It’s an easy to navigate website with bright pictures, simple to follow recipes, and something for literally any craving you might have. Not to mention, as the name might indicate, healthy and well-balanced recipes.
So, naturally, a skinnytaste recipe was bound to pop up as my weekly Pinterest recipe before too long. I am trying to clean out my fridge, pantry, and freezer as best I can so that I can truly start with a clean, healthy slate for summer and one of the items taking up room in my freezer was a bag of frozen chicken. Perfect for a crock pot meal, but I needed something that wasn’t heavy or overly filling. Crock Pot Buffalo Chicken Lettuce Cups were just the delicious answer I was looking for.
Crock Pot Buffalo Chicken Lettuce Cups
24 oz. boneless, skinless chicken breasts
1 celery stalk
1/2 onion, diced
1 clove garlic
24 oz. chicken broth
3/4 cup buffalo sauce
Bibb lettuce leaves
1 celery stalk cut into matchsticks
Ranch dressing
Fill crock pot with enough chicken broth to cover chicken, celery stalk, diced onion, and garlic. Cover and cook on high for 4 hours.
Remove chicken from pot, avoiding celery, onion, and garlic. Reserve 1/2 cup broth from crock pot. Shred chicken with two forks (it should pull apart easily!) Return chicken to slow cooker with 1/2 cup reserved broth and buffalo sauce. Cook on high for 30 minutes.
Serve a scoop of chicken in a lettuce leaf and top with ranch (or blue cheese if that’s your thing!) dressing and celery matchsticks. Enjoy!
In case you don’t have a crock pot at home, I have this inexpensive crock pot from Target and I love it. It is sizeable – it could probably hold 7-8 large chicken breasts and it’s so simple to use. I turn it on in the morning (or in this case, at lunch, since it only needed 4 hours on high… though you could also just do 8 hours on low) and it’s good to go for dinner. Seriously, this might be the best $19.99 I have ever spent on a kitchen appliance.
