“Quick and easy to make when you need a snack, with whatever you have lying around.”
– my favorite kind of recipe
I made a slow cooker’s worth of buffalo chicken earlier this week to have for nachos, healthier snacks, etc. when Kev or I wanted a quick bite, so this was perfect.
Healthy eating has been neglected in our house lately. The holidays have really taken their toll on our schedules, which has subsequently hit our eating habits. I’m meeting up with a friend later for a girl’s date but there’s no way I can make it from breakfast to a late dinner without some sort of sustenance, so I figured you have to start eating better again somewhere, right?
Recipe
Yields ~4 Buffalo Chicken Boats
- 2 boneless, skinless chicken breasts (I stock up on Perdue 10lb bags from Costco)
- 1/4 cup Buffalo sauce – I made my own, but Frank’s is an awesome pre-made option
- Lettuce – 1 full Romaine heart
- 1/4 cup shredded cheese
- 1/8 cup (approx.) of crushed tortilla chips
- 1/8 cup finely diced red pepper
Making the chicken
I cooked my batch of boneless, skinless chicken breasts on low for about 4 hours in my Crockpot. No particular recipe, just keep an eye on it so that it stays moist enough to shred with a fork. If it overcooks it will dry out and be a lot harder to shred, not to mention tougher to the taste.
Once the chicken is done, shred it in the slow cooker with a fork, then pour in the buffalo sauce; let it sit for a few more minutes.
Putting the boats together
Take one leaf off of the Romaine heart for every boat you plan to make. Fill the leaves with the buffalo chicken first, then the cheese, the tortillas, and top with the red peppers.
That’s it!
Enjoy yourself an easy, delicious snack.
