Crock Pot Shredded Buffalo Chicken

This one is nice for an easy weekend meal when you don’t want to do a lot of cooking or have errands to run.  And it’s got a nice little kick.  For my 5 year old who doesn’t like anything spicy, I reserve his portion and mix with BBQ sauce instead of hot cayenne pepper sauce and serve on a roll instead of a lettuce wrap.

Ingredients

24 oz boneless skinless chicken breast
1 large celery stalks
1⁄2 onion diced
1 clove garlic
16 oz organic chicken stock
1⁄2 cup hot cayenne pepper sauce
12 large lettuce leaves Bibb or Green Leaf
1 1⁄2 cups shredded carrots
2 large celery stalks cut into 2 inch matchsticks

Makes 6 servings

Instructions

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 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth mixture and discard the rest. Shred the chicken with a Stand Mixer using the flat beater on low or shred with two forks.  Add 1/2 cup broth mixture and the hot sauce and stir well.

To prepare lettuce wraps, place 1/2 cup buffalo chicken in each leaf and add 1/4 cup shredded carrots and celery matchsticks on top. Wrap up and enjoy!

Tip: This chicken is great on Salads too. I’ve put this on a salad with Romaine lettuce, shredded cabbage or sauerkraut, sliced bell peppers, cherry tomatoes, squeeze of fresh lemon juice, mock homemade dairy free ranch dressing, Himalayan salt and pepper to taste. Fantastic!

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Kristine Parker’s Weight Loss Blog
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