I seriously don’t know what happens to me in the summer. I’m sorry. I fall off the face of the earth and barely keep my head above water full-time mom-ing and trying to be a blogger. And cooking?! Forget it! When you live in a house with four small kids and three to five other adults at all times, there is no such thing as space or time for doing the things you love, like putting together recipes! And honestly, cooking for a crowd every night is just not my thing.
BUT, after nearly three months, I’m BACK! You know that Staples ad with the mom dancing down the aisles? Yeah, that’s me. I love my kids and I love summer but I also function better with routine and Fall is my favorite season. Bring on the soccer games, football get togethers (which I attend for the food, not the games), big pots of chili and cool nights with open windows and blankets. Who’s with me?!
With Fall comes a lot of schedule juggling and I love this recipe because it takes about .5 seconds to put together and it makes enough for several meals. Bonus? My 7 year old is Frank’s Hot Sauce obsessed and totally digs this. Guess what’s going in her lunchbox for the first day of school?! I’m still working on her eating it in lettuce wraps but, for now, she’s putting it on crackers and I’ll take it! This would also be good in a sandwich or over cauliflower rice and it’s a great protein to keep in your fridge for the week for fast meals.
Crockpot Buffalo Chicken
- 2 lbs boneless skinless chicken breast
- 2 celery stalks
- 1/2 onion, diced
- 2-3 cups organic, low sodium chicken broth
- 1/2 cup hot cayenne pepper sauce (I used Frank’s because that it a big hit in the house, even with the littles)
- lettuce leaves for serving (Romaine or Bibb work well)
- shredded carrots for serving
- optional: blue cheese
Combine the chicken, celery stalks, onion and broth in the crockpot. Broth should be enough to cover the chicken so add more liquid if necessary. Cover and cook on HIGH for 4 hours.
Remove the chicken from the crockpot reserving 1/2 cup of broth and discarding the rest. Shred the chicken with two forks and return to the pot along with the 1/2 cup of hot sauce. Cook on HIGH an additional 30 minutes.
Serve in lettuce leaves with a sprinkle of shredded carrots and blue cheese.