CROCKPOT CHALLENGE DAY 2: Buffalo chicken wraps

So this is one of those versatile recipes that is great to have in your bag of tricks. Makes great wraps for Sunday afternoon football (either wheat or white or if you're really being good, with lettuce), the leftovers, if there are any, are a great addition to salad the next day, any my picky kids who like their chicken "not touching" anything can have this in a bowl by itself as Little A. did tonight. (You can even shred the chicken and separate out some for those annoyingly picky eaters like P. who won't eat things spicy at all.) 

Enjoy!

Buffalo chicken wraps

Ingredients:
12 oz. boneless skinless chicken breast
1 celery stalk, roughly chopped
1/2 onion, chopped
1 clove garlic, whole
16 oz. fat free low sodium chicken broth
1/3 c. hot sauce (we're a Frank's family all the way!)

For the wraps: Joseph's flax oat whole wheat wraps, baby spinach or lettuce, diced tomato, cheese, avocado


Directions:

1. In the crockpot, combine chicken (I usually use frozen breasts), onion, celery, garlic and broth (enough to almost cover the chicken - use water if the 16 oz. of broth isn't enough.) Cover and cook on high for 4 hours or low for 6 hours (add an hour if using frozen chicken breasts.)

2. Remove the chicken from the crockpot and put aside 1/2 cup of the broth. Dump the rest. Shred the chicken with 2 forks. 

3. Return chicken to the slow cooker and add the 1/2 cup of broth plus the hot sauce.

4. Cook on high for another 30 minutes. (OR if you're really impatient or have 2 hungry kids hovering over you as I did today, eat it right out of the pot once it's mixed together!)

Preparation options:

• Buffalo chicken wraps (lettuce, tomato, buffalo chicken and if you're feeling feisty, blue cheese crumbles.)
• Buffalo chicken potato skins (bake potatoes (in oven or microwave), cool, cut in 1/2 horizontally. Scoop out  potato leaving about 1/4 inch thick wall. Place potatoes on foil lined baking sheet, season with salt & pepper and bake in 450 degree oven for about 10 min. Remove from oven, add 2 Tbls chicken to fill each skin. Top with shredded cheese and bake for another 5 min. or until cheese melts. Top with 1 tsp blue cheese, shredded carrots and celery.
• Buffalo chicken salad