Crock Pot Buffalo Chicken Lettuce Wraps

I know I have mentioned this before, but the crock pot is by far one of my favorite kitchen appliances. I love the ability to prepare a meal in advance so that when dinner time comes, most of the work is already done and the meal is on the table quickly! As the cooler weather approaches, I rely even more on the crock pot for ready made dinners like this Green Chile Chicken Soup and this Veggie Loaded Baked Potato Soup; however, my husband is not the biggest fan of “crock pot food”. The usual complaint is that it is too dry. I have managed to come up with a few non-soup, non-casserole crock pot meals that pass his taste test- and this is one of them!


You can use any type of chicken for this recipe, but I generally use tenders or thighs because breasts seem to get too dried out. The key is to make sure you don’t overcook the chicken and let it sit in the crock pot for too long, or else the meat will get dried out. One other tip: Add the hot sauce sparingly- and remember that as it sits in the refrigerator, it will get more spicy!

This recipe is perfect to make ahead of the time and store in the refrigerator for a quick and easy dinner or lunch. It would also be fantastic atop a bed of sautéed kale, or mixed in with some roasted veggies.


Crock Pot Buffalo Chicken Lettuce Wraps
Prep time
Cook time
Total time
  • 1# chicken tenders
  • 1 cup chicken broth
  • Salt and pepper to taste
  • ⅓ cup Franks hot sauce
  • Iceberg lettuce
  • Gorgonzola crumbles or blue cheese dressing for topping
  1. Place chicken and chicken broth in the crockpot.
  2. Set on low and cook for 2-4 hours or until fully cooked
  3. Remove from crockpot and shred with two forks or using the kitchen aid mixer
  4. Stir in hot sauce
  5. Serve warm in iceberg lettuce wraps and top with blue cheese as desired


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