The beauty of this recipe is that you can make the buffalo chicken and use it in whatever you want to. I chose to put it in a collard wrap(which I also show you how to prepare), but you can put this on a salad, use it to make 21dsd buffalo chicken egg muffins(recipe found on the balanced bites website here), or even put it on a regular wrap if you are not on the 21dsd.
- 1 lb chicken breast NOTE: You can also use chicken thigh if you want a fattier, more savory tasting buffalo chicken. You could also try preparing wings this way but you would probably have to reduce the amount of water you use(I have never tried this method of preapring wings)
- 1 stalk of celery, sliced
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 2 cups water
- 1/2 cup hot sauce(I used Frank’s cayenne pepper sauce because it has very simple ingredients and no sugar)
- 4 tbsp of unsalted butter, melted(you can also substitute cocnut oil here if you are avoiding dairy)
- 4 large collard leaves
- Prepare your vegetables by chopping the onion, mincing the garlic clove, and slicing the celery(this doersn’t have to be perfect these will just add some flavor to your chicken.
- Combine the chicken vegetable, and 2 cups of water in your crock pot. NOTE: I have a very small crock pot(1 quart) so the water covers my chicken. If you have a larger crockpot you may need a little more water to cover your chicken and you may want to double the recipe and make more of this at once(you can freeze it or use it in other recipes).
- Turn the crockpot on high and let the chicken cook for 3-4 hours. NOTE: if you have to work you can set it on low in the morning so it is ready when you get home(about 7-8 hours).
- Turn the crock pot off and remove the chicken from the broth. DO NOT throw away your broth. You will need about 1/2 cup of broth for the next step, so strain the veggies out of your broth and reserve 1/2 cup. You won’t need the rest of the broth, but you can use it in other recipes, so I tend to save it.
- Shred your chicken with a fork(it should pull apart pretty easily).
- Return your shredded chicken to the crock pot and add 1/2 cup reserved broth, the hot sauce and the butter.
- Cook this concoction on high for another 30mins. This should yield about 2 cups of buffalo chicken.
- While this is cooking, prepare your collard leaves by soaking them in water for 5-10mins to remove any dirt.
- Now lie them down with the stem side up and cut off the stem at the base of the leaf.Use a very sharp knife and carefully shave the stem down so it is level with the rest fo the leaf(see the pictures if this doesn’t make sense)
- Once your chicken is done, scoop about 1/2 cup chicken into your prepared collard leaf. Fold the bottom up and then roll from one side to the other to create your wrap and enjoy!
Serving size: 1 wrap, number of servings: 4
estimated by http://caloriecount.about.com/