For the chicken:
24 oz free range boneless skinless chicken breasts
1 stalk of celery
1/2 yellow onion, diced
1 garlic clove
16oz organic low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used regular ol' hot sauce)
For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2" matchsticks
bleu cheese or ranch dressing (optional)
1. In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken - add water if the broth isn't enough). Cover and cook on high for 4 hours.
2. Remove chicken from the crockpot, reserving 1/2 cup of broth. Discard the rest. Shred the chicken with two forks then return to the slow cooker. Add the 1/2 cup broth and the hot sauce and cook on high for 30 more minutes.
3. To prepare lettuce wraps, place a 1/2 cup of the buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and your choice of dressing. Wrap and serve!
Recipe borrowed from www.skinnytaste.com