Buffalo chicken.

I just can’t get enough.

And every time I post about buffalo chicken, I talk about just that.  So let’s not go there today.  Just know that we are a buffalo chicken loving family up in hurrr.

Know what else I can’t get enough of?

My crock pot!

I know, it’s like a bazillion degrees outside and I’m talking about the appliance that typically delivers your favorite comfort foods on chilly winter nights.  But hear me out!
When it’s 99 degrees outside and about the same inside (…because your electrician husband still hasn’t installed central air…) the last thing you want to do is turn on the oven! 

And sometimes grilling gets old. 

Or really, sometimes your husband just doesn’t want you near the grill because he’s afraid of what might happen. 

“Liz is totally accident-proof.”  Said no one ever.

Given all of the above circumstances, I’ve really bonded with my crock pot lately.  And we’ve made some delicious meals together, like these crock pot buffalo chicken wraps.

OH YEA! 

What I particularly love about these wraps is that they don’t taste overwhelming like buffalo chicken.  Does that even make sense?  Probably not.  Because the chicken is slow cooked in broth with a bunch of other great seasonings, there are a lot of flavors mingling, so it’s not just the buffalo sauce you taste. 

Crockpot Buffalo Chicken Wraps

Inspired by Gina’s Skinny Taste

Ranch Seasoning from What’s Gaby Cooking

Yields about 4 servings for wraps

Ingredients

• 1 tbsp dried parsley
• 1 tsp dried dill weed
• 1 1/2 tsp onion powder
• 2 tsp dried onion flakes
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ground pepper
• 1.25 lb chicken
• 2 cloves garlic, chopped
• 1/2 onion, diced
• 1 rib celery
• 2 C chicken broth
• 1 C buffalo sauce, plus more for serving
• tortillas, wraps, etc.

Optional Ingredients

• cheddar cheese, sliced
• crumbled bleu cheese
• celery
• carrots
• ranch dressing

Directions

1. Combine first seven ingredients in a bowl. Stir to mix.
2. To the crock pot, add chicken, garlic, onions, broth, and celery stalk. Add broth, making sure the chicken is entirely covered. If not, add more.
3. Cover and cook on high 4 hours, or low for 8 hours.
4. Remove the chicken from pot, reserving 1/2 C broth and discarding the rest. Shred the chicken and return to the crock pot with reserved broth.
5. Add the buffalo sauce and set to on high for an additional 30 minutes.
6. To prepare the wraps, top each tortilla with a slice or two of cheddar cheese, if using. Top each wrap with buffalo chicken. Sprinkle with blue cheese, if using. Drizzle with additional buffalo sauce, if desired.
7. Wrap, slice, and enjoy. Serve with celery and carrot sticks, and ranch dressing, if using.