Slow Cooker Buffalo Chicken Lettuce Wraps Recipes

Steps:

• Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
• Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.

Steps:

• In your crockpot, combine the chicken, celery stalk, onions, garlic and broth. Make sure your chicken is covered in liquid - if you don't have enough broth, add some water. Cover and cook on high for 4 hours.
• Remove chicken from the pot, reserve 1/2 cup of the liquid, discard the rest. Shred the chicken with two forks, put it back in the slow cooker, add the 1/2 cup of saved liquid, and the hot sauce. Cook on high for an additional 30 minutes.
• To put the wraps together, place desired amount of shredded chicken in a leaf of lettuce, and top with shredded carrots. Wrap up and dig in!

Steps:

• In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
• Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
• With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
• To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.