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Saturday, June 2, 2012

Buffalo Chicken in the Crockpot

I found this recipe HERE, originally intended for lettuce wraps. It is pretty versatile, and could be used for wraps, salads, tacos, etc.


  • 24 oz boneless skinless chicken breast
  • 1/2 onion, diced
  • 1 clove garlic
  • 16 oz chicken broth
  • 1/2 cup hot cayenne pepper sauce (I used Frank's)

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 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.

***Super delicious! We had this as lettuce wraps one night, tacos another night, and hubby ate some with rice to finish it off.  And a little secret I learned...if you are lucky enough to own a kitchenaid mixer, put those chicken breasts in with the paddle attachment for about 30 seconds and Voila! Shredded for you!!!***

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