Buffalo Chicken Lettuce Wraps
Slow Cooker Buffalo Chicken Lettuce Wraps combine tender shredded chicken with bold Buffalo sauce, served in crisp lettuce leaves for a light yet flavorful meal. Easy, healthy, and delicious — perfect for any occasion!
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts
- ½ cup Buffalo wing sauce (such as Frank’s RedHot)
- 2 tablespoons butter (optional for richness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup chicken broth (optional, for extra moisture)
- 1 head butter lettuce or romaine leaves (for wraps)
- ½ cup crumbled blue cheese or ranch dressing (optional topping)
- 1 cup shredded carrots or celery slices (optional topping)
Instructions
- Add ingredients: Place chicken breasts in the slow cooker. Pour Buffalo sauce, butter, garlic powder, onion powder, black pepper, and chicken broth (if using) over the chicken.
- Cook: Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is tender and easily shredded.
- Shred: Remove chicken and shred it using two forks. Return shredded chicken to the slow cooker and mix with sauce.
- Assemble: Spoon Buffalo chicken into lettuce leaves.
- Top: Add blue cheese, ranch dressing, celery, or carrots as desired.
- Serve immediately while warm.
Notes
- For a creamier flavor, mix a little ranch or Greek yogurt into the shredded chicken.
- Adjust Buffalo sauce to taste — more for heat lovers, less for mild flavor.
- Romaine or iceberg lettuce can substitute for butter lettuce.
- Store leftover chicken in the fridge for up to 4 days or freeze for up to 2 months.
- Serve as sliders on mini buns for a party-friendly version.