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Crockpot Buffalo Chicken Lettuce Wraps

Happy Monday W+A readers. Hope everyone's weekend was enjoyable and filled with lots of fall cooking! We spent our Sunday celebrating our first wedding anniversary with antiquing, Thai food and indulging in some champagne and wedding cake, which was as delicious as I remember on our wedding night!


After work on Friday we headed to Trader Joe's for some special foods that we can't typically get at our local grocery store and we also went a little pumpkin crazy. Talk about pumpkin cranberry and rosemary crisps, pumpkin cheesecake spiced apple cider and some other tasty treats. We also made a variety pack of some seasonal beers and I snagged these adorable little pumpkins for our entryway table decor. Aren't they the cutest?


Friday night John whipped together an iced toddy by mixing some Woodford Bourbon, Trader Joe's spiced apple cider and cinnamon to top. It was absolutely delicious.


Monday started off pretty busy catching up on some work emails from over the weekend, but I decided to start my morning off with some Greek yogurt. There was a sale on these little guys and let me tell you they are AMAZING. I also purchased flavors in lemon meringue, vanilla cupcake and chocolate cherry and there is no artificial flavoring (which is a plus). I can't wait to try all of the other flavors in the fridge. 


Since we had chicken breast already defrosted I decided to look up some spicy recipes that I can make in the crock pot. Buffalo chicken anything is right up our alley, so here is my take on healthy buffalo chicken lettuce wraps (so easy). Here is what you'll need:

Ingredients:  

For chicken:
-1 pound of chicken breast
- 2 stalks of celery
- 1 small yellow onion
-1 large clove or garlic
-16 oz of fat free/low sodium chicken broth
- 1 cup of Frank's Red Hot Buffalo Wing Sauce

For the wraps: 
- 6 large leaves of Iceberg lettuce
- 1 cup of shredded carrots
-1 cup diced celery (cut long ways)
- 1/2 cup of blue cheese 


Directions:
In a crockpot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken). Cover and cook on high 4 hours. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken. To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and crumbled blue cheese. Fold over your lettuce into a wrap up and enjoy!


These wraps came out so delicious and any left over chicken can top salads, pizzas, whatever your heart desires, and they are super nutritious. Well, tomorrow I am making a nice big pot of beef stew since the temperatures seemed to have plummeted here on Long Island. What are some of your favorite slow cooker meals to make?
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