Well, I’ve got to say that I love this recipe. First, I love buffalo chicken…the spicy hot sauce cooled on your tongue with creamy ranch dressing. What’s not to like? This recipe was super easy to make, especially if you prep the dressing a day or so in advance. You can use any leftover dressing for salads throughout the week. The lettuce cups and toppings are a cinch to put together and, again, can be prepped in advance (preferable on your food prep day). I like to use Boston lettuce, but Romaine would also work. Double up the lettuce leaves if they are small or have holes. Also, be sure to use a paleo-friendly hot sauce, such as Frank’s Original. This is a great meal to serve family style. I hope you enjoy it as much as we did!
Adapted from skinnytaste.com.
- boneless, skinless chicken breasts - 2 pounds
- onion - 1 large or 1/2 small, diced
- garlic cloves - 2, minced
- celery - 1 stalk
- chicken stock - 2 cups
- cayenne pepper sauce - 1/2 cup (I use Frank's Original.)
- Boston or Romaine lettuce - 1 large leaves
- carrots - 1 1/2 cups, shredded
- celery - 2 stalks, cut into matchsticks
- paleo ranch dressing -
- Place chicken, onions, garlic, celery, and broth in a crock pot. The broth should cover the chicken. If not, add a little water.
- Cover and cook on low for 6-8 hours or high for 4 hours, until it is easily shreddable.
NOTE: If you need to leave it in the crock pot for a longer period (e.g., when you are at work), start out with frozen chicken breasts so that they don't overcook.
- Carefully pour liquid from crock pot, reserving 1/2 cup in the crock pot. Use two forks to shred the chicken.
- Add 1/2 cup of hot sauce and stir to combine. Cover and cook on high for 30 minutes.
- To serve, fill each lettuce cup with chicken and top with carrots and celery. Drizzle with paleo ranch dressing and serve with additional hot sauce, if desired.