Somewhere along my life, I got it in my head that you could only crockpot in the winter. I was reading this article awhile back about the crock-pot and summer. The only point I remember from the article was “you don’t have to use the oven and heat up your already hot house.” Sold! Why have I never thought of this before?? Thank goodness for killing time in waiting rooms.
This Crock-Pot Buffalo Chicken recipe from Emily Bite’s is one of my favorite crock-pot recipe. I’ve been making for over a year now. It’s great for sandwiches, lettuce cups, over rice, mashed potatoes and even as a dip for tortilla chips. Basically, whatever you’re in the mood for and have on hand.
Here is a twist on the original recipe, along with serving in lettuce cups instead of a roll. A bit more healthy and a bit more messy to eat as well. Which is always fun! Just make sure to have plenty of napkins on hand.
So my summer fling with my crock-pot begins…I think its gonna be a great summer!
Tidbit | Other suggested toppings: blue cheese crumbles, gorgonzola crumbles and thinly sliced red onion.
- 4 chicken breasts (frozen or fresh)
- 12 ounces Buffalo wing sauce (I used Frank's Red Hot)
- 1 packet ranch
- 3 tablespoons honey
- 2 teaspoons garlic, minced
- 2 tablespoons unsalted butter (optional)
- 1 head butter lettuce
- 2 ribs celery, sliced into very thin sticks
- 1 large carrot, sliced into very thin sticks
- blue cheese or ranch dressing (or both!)
- Place chicken in crockpot. (Frozen or fresh will work)
- Pour wing sauce over chicken.
- Sprinkle ranch packet over sauce.
- Add honey and garlic.
- Cook on low for 6 hours or high for 4 hours.
- Using two forks, shred chicken.
- Add butter (if you want) and stir.
- Serve in lettuce cups or on a roll.
- For lettuce cups:
- Place shredded Buffalo chicken in lettuce and add celery sticks and carrots stick and drizzle with ranch or blue cheese dressing.