My family recently received a ton of produce from our Bountiful Basket. In it, we had celery, carrots, lettuce, and more. I decided to use some of it up by making this recipe. My husband and I are huge buffalo chicken fans. My kids however, are not. I left their chicken plain, and did not add the sauce. This is not a spicy version, my kids are just picky when it comes to sauces. The flavor this had was amazing and by using the veggies in it, it ended up being healthier than a normal version using dry ranch dressing mix or other ingredients!!
Ingredients:
1 lb boneless chicken breast
1 celery stalk
1 onion, chopped
3 cloves garlic
2 cups chicken broth
1/2 cup buffalo sauce
6 large lettuce leaves
Shredded Carrots
Chopped Celery
Ranch Dressing (if desired)
Directions:
In the bottom of your slow cooker, place chicken. Top with celery stalk, onion, garlic, and chicken broth. Allow to cook on low 6-7 hours, or high 3-4 hours. Remove lid and take out 1/2 cup of broth. Set aside. Remove chicken and shred using two forks. Drain excess liquid and celery stalk from slow cooker. Place chicken and 1/2 cup broth back into slow cooker. Add in the buffalo sauce and toss to coat thoroughly. Place lid back on slow cooker and warm for an extra 30 minutes. To serve, place about 1/2 cup of chicken in center of lettuce leaf. Top with shredded carrot, chopped celery, and drizzled ranch dressing if desired.
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