Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot)
Tender shredded buffalo chicken served in crisp lettuce leaves for a light, flavorful handheld meal.
Equipment
- Slow Cooker
- Instant Pot (optional)
- Cutting Board
- Chef’s knife
- Two forks
- Measuring Cups
Ingredients
- 24 oz boneless skinless chicken breasts
- 1 stalk celery diced
- 1/2 onion diced
- 1 clove garlic minced
- 16 oz fat free low sodium chicken broth
- 1/2 cup cayenne pepper sauce I used Frank’s
- 6 leaves lettuce Bibb or iceberg
- 1 1/2 cups shredded carrots
- 2 stalks celery cut into 2-inch matchsticks
Instructions
- Slow Cooker: Place the chicken breasts, diced onion, 1 diced celery stalk, minced garlic, and the chicken broth in the slow cooker so the chicken is mostly covered.
- Cover and cook on high for 4 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board and reserve 1/2 cup of the cooking liquid; discard the rest of the liquid in the pot.
- Shred the chicken with two forks, return it to the slow cooker with 1/4 to 1/2 cup of the reserved broth and the 1/2 cup cayenne pepper sauce, and heat on high for 30 minutes to meld flavors.
- Instant Pot option: Combine chicken, diced onion, 1 diced celery stalk, minced garlic, and enough broth to mostly cover the chicken. Seal and cook on high pressure for 15 minutes, then allow a natural release.
- Remove the chicken, reserve 1/2 cup broth, discard the rest, shred the chicken with two forks, return the shredded chicken to the pot with 1/4 to 1/2 cup reserved broth and the cayenne pepper sauce, and sauté 2–3 minutes to combine.
- To assemble: Spoon about 1/2 cup of the buffalo chicken into each lettuce leaf, top each with about 1/4 cup shredded carrots and a few celery matchsticks, and add dressing of your choice if desired.
- Wrap or fold the lettuce leaves around the filling and serve immediately.
Notes
- Nutritional info does not include the blue cheese dressing.