Ok, I'm officially hooked/addicted/spending every free minute on Pinterest. I am driving my husband nuts. Our conversation pretty much goes like this:
Husband: Hey babe, how was your day?
Me: Huh?...oh, great. Come over here and check out these desserts.
Husband: Looks good. What are we having for dinner?
Me: Huh?...oh my gosh...these cookie dough pops look SO good.
Husband: Are you even listening to me?
Me: Sure babe, in a sec. I have to pin these snickerdoodle cookies right now! And holy crap, these snickers cupcakes are insane!
Husband: Get off my computer!
I need some serious help. 99% percent of my pins are sweet desserts (go figure), but a few awesome savory recipes have slipped their way in, like these buffalo chicken lettuce wraps. I am totally in love with this recipe. All the buffalo chicken yumminess, but without all the guilt and calories that usually go along with it. We used lettuce wraps but you could easily serve this on a bun. And I think it took me a total of 5 minutes to throw together. Yay! More time to spend on Pinterest! :)
Slow-Cooker Buffalo Chicken (Lettuce Wraps)
4 boneless, skinless chicken breasts
12 oz. bottle buffalo wing hot sauce (I used Franks RedHot)
1/2 package dry ranch salad dressing mix
Blue cheese dressing
Blue cheese crumbles
Additional hot sauce
Place the chicken breasts in the bottom of a slow-cooker. Sprinkle the dressing mix evenly over the chicken. Pour the hot sauce over the top. Cover and cook on low 3 hours or until the chicken is cooked through and shreds easily. Once cooked, remove the chicken from the slow-cooker and shred with two forks. Return the shredded chicken to the slow-cooker and toss to coat. Cook for an additional 10-15 minutes.
To prepare the lettuce wraps, place a few spoonfuls of buffalo chicken down the center of a lettuce leaf. Drizzle with blue cheese dressing and additional hot sauce as desired. Top with blue cheese crumbles, shredded carrots, and diced celery.
Source: adapted from Allrecipes.