Brian and I just recently returned from a marvelous cruise. It was so relaxing and full of fun things to do! We even went scuba-diving! All that said, it didn’t take long for me to come home and realize just how much I have to do to catch up with the 10 days we were gone. The one bad thing about being self-employed is that I am my own boss. Therefore, I am the one who tells me what to do, and when to do it. It’s a tough cycle, especially after a restful cruise. Needless to say, I wasn’t feeling it the first couple of days.
But now, I’m back and one of the first things I thought when I got home was “What can I make in a crock pot this week?” so I looked around online and came up with some inspiring recipes! That’s right, all my dinners this week are made with a crock pot and are fun, easy, and positively delicious!
1-2 lbs chicken breast
16 oz chicken broth
1/2 cup buffalo sauce (I used Frank’s buffalo sauce)
1 head iceberg lettuce
2 celery stocks
shredded cheddar cheese (reduced fat will do)
Reduced fat ranch dip or blue cheese dressing (I used reduced fat sour cream and a packet of ranch dip seasoning)
In a crock pot, place all the ingredients except for the buffalo sauce and toppings and cook for 4 hours.
Save and set aside 1/2 cup of the broth and strain the rest, then place only the chicken back in the crock pot.
Use 2 forks to shred the chicken then add the sauce and broth, and stir until all mixed together.
Keep on warm until ready to serve.
Once ready to serve, carefully separate the lettuce leaves, place chicken in the center, and add desired amount of toppings before rolling and enjoying!