Buffalo Chicken in the Crock Pot

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This recipe is inspired by the Crock Pot Buffalo Chicken Lettuce Wraps from Skinnytaste. Skinnytaste is a great site to check out for quick, simple, healthy recipes. I especially love the crock pot recipes. I have tried many of them and they are all delicious.

This is a great gluten free and dairy free fall recipe that you can make and share on football Saturday at a tailgate or at home. All football fans will love it! I made this for dinner last night and my brother liked it so much that when he came back for seconds he stood at the kitchen counter to eat without taking the time to sit down. I took that as a compliment. :-)

Ingredients

2 large boneless, skinless chicken breasts
1 32oz package low sodium chicken broth
1 medium onion, chopped
1 stalk of celery
2 cloves of garlic, diced
1/2 cup Frank's Original Red Hot Cayenne Pepper Sauce (or your favorite hot sauce)

Preparation

1. Place the two uncooked chicken breasts along with the onion, celery stalk, and garlic in the crock pot. Pour all the chicken broth over the chicken and vegetables.
2. Put the lid on the crock pot and cook on high for 4 hours.

3.  After 4 hours, remove the chicken breasts from the crock pot and shred the chicken with a knife and fork.
4. Save 1/2 cup of broth from the crock pot and discard the rest of the broth.
5. Put the chicken back in the crock pot and pour the 1/2 cup of saved broth over the chicken.
6.  Pour 1/2 cup of hot sauce over the chicken and stir until all the chicken is coated with sauce.
7. Cover and cook on high for another 30 minutes. Serve warm.

I turned my chicken into salads, serving the chicken over lettuce with avocado and Daiya Dairy Free Pepperjack Cheese on top.

You could also serve the chicken in corn tortillas or on gluten free bread with dairy free cheese (or regular cheese) and lettuce.

Enjoy and happy fall!