Crock Pot Buffalo Chicken Lettuce Wraps


In crock pot, combine 24 oz boneless chicken breast, one stalk celery, 1/2 onion diced, and 1 clove diced garlic.  Pour chicken broth over chicken, just enough to cover (about 2 cups).  Cover and cook on high for 4 hours.  Remove chicken and reserve 1/2 cup broth, discarding the rest.  Shred chicken with 2 forks.  Place chicken back in crock pot with the 1/2 cup reserved broth.  Add 1/2 cup hot pepper sauce (I used Texas Pete’s).  Cook on high for 30 minutes.  Serve with Romaine lettuce to use as wraps, and celery sticks and blue cheese.


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