Get ready for one epic meal with these Slow Cooker Buffalo Chicken Lettuce Cups. It’s smoky, slow-cooked buffalo chicken, wrapped in crisp lettuce, & topped with blue cheese!
For the homemade Ranch:
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried dill
1 teaspoon garlic powder
Pinch of salt and pepper
For the tacos:
1 tablespoon oil
1 small onion, finely chopped
1 1/2 pounds boneless, skinless chicken breasts, cut into small chunks
1/2 cup buffalo sauce
1–2 heads Boston Bibb Lettuce (or similar)
1 avocado, sliced
2 ounces blue cheese crumbles
In a medium bowl, combine mayonnaise, milk, parsley, dill, garlic powder, salt, and pepper; refrigerate for later.
In a large skillet over medium-high heat, heat up oil. Sauté onions, for about 5 minutes, until they turn golden and are translucent. Add chicken pieces and continue to cook, stirring frequently, for another 5 minutes, until the chicken is no longer pink and is cooked through. Add buffalo sauce and heat up, reduce heat to simmer, and cook for an additional 3 minutes stirring throughout.
Assemble lettuce cups by scooping 1/3 cup of chicken mixture inside a lettuce leaf, top with blue cheese crumbles, avocado slices, and drizzle with homemade ranch.
To make this recipe inside a slow cooker, brown onions and place them in the bowl of your slow cooker. Place chicken, buffalo sauce, cover, and cook, for 4 hours on high or 6 on how heat. Once cooked, serve following recipe directions.