Hello! Sorry I missed yesterday’s WIAW post. I actually had a minor procedure yesterday (I’ll touch on that in a different post) and when I got home I was just completely wiped out. I felt pretty much the same all day today but wanted to stop in to share a quick day of eats and also an easy crockpot meal – Crockpot Buffalo Chicken. Let’s get to it.
For breakfast I had my new usual, two poached eggs.
Lunch consisted of crockpot fajita chicken served over lettuce.
And dinner consisted of the recipe I’ll be sharing, crockpot buffalo chicken served as a salad.
Ready for the “recipe”? I didn’t title this a “recipe” per say because I’m not going to be too specific. This is more of a guide you can tweak. I made a bunch in this batch so we would have plenty of leftovers for lunches. Enjoy
You will need…
1 yellow onion
2 celery stalks
2.5 lbs boneless skinless chicken breast (5 breasts)
1 heaping Tbsp minced garlic
2 1/2 cups low sodium chicken broth
3/4 cup Frank’s RedHot sauce
Simply dice the yellow onion and wash your celery. Put these things at the bottom. Top them with you chicken and garlic. Next up add your chicken broth and hot sauce. All that’s left to do is put the lid on and allow the chicken to cook thoroughly (on high for about 4 hours or on low for about 8 hours).
Now you have options! Josh and I like to lose most of the liquid before mixing in some extra hot sauce and a bit of ranch. Josh has even thrown in shredded mozzarella cheese.
Then you can choose how to serve it up! We’ve had it as lettuce wraps…
…but those are a bit messy so sometimes we just serve it up as a salad (as pictured above).
Salad toppings can include shredded carrots, chopped up celery, blue cheese crumbles, avocado, hot sauce, ranch, tortilla chip crumbles, and whatever else suits your fancy .
I hope you’ll try this “recipe” and love it as much as Josh and I do. Good night!