Slow Cooker Buffalo Chicken Wraps Recipes

Steps:

• Place chicken in a 1 1/2-quart slow cooker, sprinkle with salt. Cover; cook 6 to 7 hours on 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.

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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.

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:

• 1. Combine the chicken, onions, celery stalk (1), garlic, and broth in a slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
• 2. Remove the chicken from the pot, reserve 1/2 cup broth, and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (I just kept mine on warm for another hour or two).
• 3. Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese, and ranch dressing, if desired.