| Prep Time | 10 minutes |
| Cook Time | 7 hours |
| Servings |
people
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Ingredients
- 1.75 lbs. boneless, skinless chicken thighs trimmed
- 1 oz. packet of dry ranch mix (we used Hidden Valley)
- 16 oz. buffalo sauce divided (we used Sweet Baby Ray's)
- 2 tablespoons butter
- 1 head bibb lettuce
- 1/2 cup grape tomatoes halved
- 1/4 medium red onion thinly sliced
- 3 tablespoons fresh cilantro chopped
- ranch or bleu cheese dressing for drizzling
Ingredients
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Instructions
- In a slow cooker, add your boneless, skinless chicken thighs. Sprinkle the packet of ranch dressing over top of the chicken, mixing well to coat the chicken. Pour 12 oz. of the buffalo sauce on top, mixing again. Add the butter. Cook on low for 6-7 hours, until the chicken is very tender and comes apart easily with a fork.
- Shred the chicken, and remove from the slow cooker, discarding any remaining fat. Toss with remaining four ounces of buffalo sauce, and set aside.
- Remove individuals leaves of lettuce from the head, rinsing and patting dry. Top with the lettuce leaves with the pulled buffalo chicken, grape tomatoes, red onion, cilantro, and ranch dressing or bleu cheese dressing (or any other toppings of your liking). Fold like a wrap (or taco!), and enjoy!
Recipe Notes
Our wine choice: the 2015 Ferrari-Carano Fume Blanc. This lively, zesty white has notes of pink grapefruit, lime, and honey - with so much character and body, it's a great wine to enjoy with our creamy and spicy buffalo chicken lettuce wraps. Cheers!
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