Ingredients
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2 pounds skinless, boneless chicken breasts
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1 (12 ounce) bottle cayenne pepper sauce (such as Frank's® RedHot®)
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1 (1 ounce) package ranch dressing mix
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1 head Boston lettuce leaves
Directions
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Put chicken into the crock of a slow cooker.
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Stir cayenne pepper sauce and ranch dressing mix together in a bowl until smooth; pour over chicken.
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Cook on Low for 6 to 7 hours.
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Transfer chicken to a large bowl and use 2 forks to shred chicken into strands.
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Strain liquid from slow cooker crock into a bowl to serve on the side.
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Spoon chicken into lettuce leaves and roll lettuce around chicken.
Cook's Notes:
You can substitute lettuce for tortilla wraps or potato rolls to switch things up. You will be adding calories and crabs but it does give it a nice taste!
Use iceberg lettuce in place of Boston, if preferred.
Cook on High for 4 hours, if preferred.
Nutrition Facts (per serving)
105 | Calories |
2g | Fat |
2g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 105 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 47mg | 16% |
Sodium 1123mg | 49% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 18g | 36% |
Vitamin C 26mg | 29% |
Calcium 16mg | 1% |
Iron 1mg | 5% |
Potassium 215mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.