Buffalo Chicken Lettuce Wraps (Printable Version)
Tender slow-cooked chicken in tangy buffalo sauce served in crisp lettuce leaves, topped with creamy blue cheese sauce.
# Ingredients:
01 -
1 1/2 pounds boneless skinless chicken breasts
02 -
1/4 cup buffalo wing sauce
03 -
1/4 cup BBQ sauce
04 -
1/4 cup apricot preserves
05 -
1/4 cup honey
06 -
1/4 cup cornstarch (optional)
07 -
1/4 cup plain Greek yogurt
08 -
1/4 cup blue cheese crumbles
09 -
2 tablespoons milk
10 -
1 tablespoon lemon juice
11 -
Salt and pepper to taste
12 -
1 head bib lettuce
# Steps:
01 -
Place chicken in a slow cooker.
02 -
Whisk together buffalo wing sauce, BBQ sauce, apricot preserves, and honey and pour over the chicken.
03 -
Cover and cook on high for 3-4 hours or low for 6-8 hours.
04 -
Remove chicken from the slow cooker to a bowl and shred with two forks.
05 -
Whisk together 1/4 cup cornstarch with 1/4 cup water and stir into the sauce from the slow cooker. Bring it to a simmer in a saucepan over medium-high heat or in a multi-cooker for about 5 minutes until thickened.
06 -
Return the shredded chicken to the sauce in the slow cooker and let it soak up the sauce for 5-10 minutes.
07 -
Whisk together Greek yogurt, blue cheese crumbles, milk, lemon juice, and salt and pepper until smooth. Add additional milk as needed to reach desired consistency.
08 -
Serve the chicken on washed lettuce leaves topped with the blue cheese sauce.
# Notes:
01 -
If your sauce is too thin, you can thicken it by adding a cornstarch slurry.