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Crockpot Buffalo Chicken Lettuce Wraps

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Sometimes you just have to give yourself a break…from the kitchen. Enter the crockpot!

Crock Pot Buffalo Chicken Lettuce Wraps, by SkinnyTaste.com, is a recipe that’s sat untouched in my old school recipe box for awhile now, but boy am I glad I used it this week. Have you ever had one of those incredibly busy weeks? I just talked to a mom who was busy trying to run a business, rush her kids to and from activities, and be a doting wife. She’s a superwoman! But, let’s be real. Moms like her, like you, need a break from hovering over a stove.

Pin this one! You’ll thank me later.

This recipe is as easy as dropping items in the crockpot, setting it on high for four hours, and walking away! Ah, I love the digital “ding!” of my crockpot’s timer when dinner is done and so will you.

For this savory recipe, you will need three chicken boneless, skinless chicken breasts, celery, onion, garlic, chicken broth, and Frank’s hot sauce. After the crockpot “dings!” you’ll want to remove the chicken and place it in a bowl so you can shred it using two forks. Afterward, add it back to the crockpot and add in Frank’s hot sauce, mix again, and turn to the warm setting.

When you’re ready to plate, simply tear large leaves of Bibb lettuce and put them face up on a plate. Pile a heap of buffalo chicken, shredded carrots, and sliced celery. A lover of bright colors, I also added thinly sliced red cabbage. Oh, and I like my lettuce wraps spicy so I drizzled more Frank’s hot sauce on top.

Add blue cheese or gorgonzola for added flavor richness.

Your family will thank you for this tasty, light dinner that was ready when they entered the door and you’ll thank yourself for not stressing out over another weeknight dinner fiasco. Just set it and forget it.

You can view SkinnyTaste’s recipe for Crock-Pot Buffalo Chicken Lettuce Wraps here. What would you like me to recipe test for the crockpot next? Leave a comment in the space below.

For more delicious recipes, visit One Delightful Life on Twitter for daily updates of scrumptious food.

Now, if you’ll excuse me. I’ve got to take a moment to add this recipe back to its recipe box for later use.

Thin Crust Alfredo Pizza with Bacon and Kale

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Restaurant pizza is yummy. But homemade just-the-way-you-like-it pizza is far more delicious even decadent especially when it’s topped with bacon.

I live with a native New Yorker so you can bet we eat a lot of pizza. We’ve made homemade crust and purchased a case of Sam’s frozen pizza crust. No matter how you slice it, preparing homemade pizza crust is labor intensive and messy. By the time the pizza was on the plate, we were exhausted and the kitchen was a flour-covered mess that we didn’t want to clean. Then, I discovered Mama Mary’s oven-ready crust! My Thin Crust Alfredo Pizza with Bacon and Kale doesn’t take more than 30 minutes to prepare.

You can find oven-ready pizza crust in medium to large sizes in your grocery store next to store bought sauces and near ethnic foods. A lover of white garlic pizza, I created my version of Granite City’s bacon flatbread pizza. Topped with Alfredo sauce, crumbled pork-bacon sausage, thinly sliced red onion, finely chopped kale, sliced mushrooms, shredded mozzarella, and crumbled blue cheese, my homemade pizza took minutes to prepare and less than 10 minutes to bake. Now that’s decadent!

Since the New Year, I’ve taken the time to prep my vegetables and recipes starters during the weekend so I’m ready for the work week. This dedicated time in the kitchen has helped me so much! I don’t throw out half-rotten produce and I’m preparing more flavorful, healthier meals. My energy level during the day has improved because my intake of nutrients and fiber comes from prepared lunches stocked with fruits and vegetables. So, this pizza was easy to get on the table because I already washed and sliced my produce.

Tip: After slicing the red onions, place them in a bowl with water for at least 30 minutes and then drain. This reduces the robust raw onion taste that can overpower other pizza flavors. I do this in advance and store my onions in the refrigerator for later use.

If you want another pizza recipe, you’ll also enjoy my semi-homemade Grilled Greek Pizza!

5-6 pizza slices

Thin Crust Alfredo Pizza with Bacon and Kale

This thin crispy crust is the platform for delicious white pizza flavor you won't be able to resist.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 1 Mama Mary's thin crust
  • 1 tsp olive oil
  • Toppings:
  • 1/4 c. Barilla Creamy Alfredo pasta sauce
  • 1 c crumbled Farmland pork bacon
  • 1 c sliced mushrooms
  • 1/8 c. diced kale
  • 1/8 c. sliced red onion
  • 1 diced garlic clove
  • 1/2 c mozzarella
  • 1 T crumbled blue cheese
  • shredded parmesan (optional)
  • salt and pepper

Instructions

  1. Brush crust with olive oil.
  2. Add half the mozzarella.
  3. Add the remaining toppings.
  4. Add the other half of the mozzarella.
  5. Sprinkle with light coating of parmesan.
  6. Sprinkle with a pinch of salt and pepper.
  7. Bake for 71/2-10 minutes until the crust edges are golden brown. (Bottom of crust will not brown but will be crispy.)
  8. Allow to cool a few minutes before slicing to serve.
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https://onedelightfullife.com/thin-crust-alfredo-pizza-with-bacon-and-kale/

Nutrition

Calories

277 cal

Fat

8 g

Carbs

32 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info