Buffalo Chicken Wraps

I've stated before that I love buffalo chicken anyway you serve it and statement is still truer than ever.  I may have stumbled upon the easiest way to make it: in the crock pot.  What?!!  It honestly could not be simpler [really, I don't think it can be screwed up] and after hours of bubbling, it's perfectly moistened and shredded without a knife.  We put the chicken in whole wheat tortillas as well as big leaves of iceberg lettuce along with some shredded carrots and a drizzle of light ranch dressing.  The buffalo chicken wraps were perfect for lunch and dinner since they're not heavy and go well with fresh fruit and veggies as sides.  Mmmmm.

Ingredients:

3 boneless, skinless chicken breasts

1- 16 oz can of Chicken Broth

1/2 white onion, diced

1/2 cup of your favorite wing sauce (I use Texas Pete Wing Sauce) 

1 stalk of celery

shredded carrots, tortillas, iceberg lettuce, shredded lettuce, and ranch or bleu cheese dressing {for serving}

Directions:

Add the broth, and hot sauce in the crock pot and stir them together until combined. Place the chicken in the crock pot.  Make sure the broth is covering the chicken!  If you need to, add more broth or water until the chicken is covered.  Pour in the diced onion, then add the celery.  Cook on low for 6 to 8 hours or on high for about 4 hours.  

When you're ready to eat, shred the chicken with a fork.  Using a slotted spoon, move the chicken onto your tortillas or large lettuce leaves.  I added more hot sauce [yum!].  Then add the shredded carrots, and lettuce, then a light drizzle of dressing.  Enjoy!