Slow Cooker Buffalo Chicken Lettuce Wraps

Anybody else feel a little better about what they are eating when they wrap it in lettuce? Hamburger in a lettuce wrap… must be healthy, right? So let’s take another one of my favorites, buffalo chicken, and wrap it in lettuce too! Then wIcan eat it all day and never feel a bit bad about it, right?! I’d say it certainly has to be better than deep fried wings smothered in massive amounts of sauce, no? Let’s go with it and create these wraps that are perfect for lunch, dinner or an appetizer while watching the football.

A simple 4 ingredient sauce gets drizzled all over some boneless chicken breasts. Think chicken breasts are boring and been searching for new ways to use them? This is easily your answer.

Once the chicken is done cooking, we pull it out to shred it and then can do the optional step of thickening the remaining sauce by simmering it with a little cornstarch.

Put all that shredded chicken back in to finish soaking up all the sauce. I believe the word you are looking for is YUM!

All that’s left is to whisk up a little of my homemade blue cheese drizzle and wash up some crisp cool lettuce lettuce leaves.


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup buffalo wing sauce
  • 1/4 cup BBQ sauce
  • 1/4 cup apricot preserves
  • 1/4 cup honey
  • 1/4 cup cornstarch (optional)
  • 1/4 cup plain greek yogurt
  • 1/4 cup blue cheese crumbles
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 head bib lettuce


  • Place chicken in slow cooker
  • Whisk together buffalo sauce, bbq sauce, apricot preserves and honey and pour over chicken
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Remove chicken to bowl and shred
  • Optional: Whisk together 1/4 cup cornstarch with 1/4 cup water and stir into sauce from slow cooker. Bring to a simmer for about 5 minutes in a saucepan over medium high heat or in multi-cooker until thickened
  • Return chicken to sauce in slow cooker and let soak up sauce for 5-10 minutes
  • Whisk together yogurt, blue cheese, milk, lemon juice and salt and pepper, add additional milk as needed to get to desired consistency
  • Serve chicken on washed lettuce leaves topped with blue cheese sauce


Love & Sparkle,


Buffalo Chicken Zucchini Boats

I have been on a buffalo kick recently if you couldn’t tell. So, when I found these four ingredient Buffalo Chicken Zucchini Boats, I was sold. Hollowed out zucchini squash is stuffed with cooked ground chicken mixed with buffalo wing sauce; topped with cheese; and baked. This recipe is a great way to use up all that summer zucchini!  And, it’s great for those people who are looking for high protein, low carbohydrate dinners.


  • 4 small-medium zucchini (about 1 3/4 pounds)
  • 1 lb. ground chicken
  • 1/2 cup Buffalo Wing Sauce (not regular hot sauce)
  • 1 cup shredded mozzarella cheese

Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.

Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally.

Remove the skillet from the heat. Stir in the buffalo wing sauce.

As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up.

Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese.

Cover the baking dish with foil. Bake for 35 minutes.


Love & Sparkle,


Slow Cooker Buffalo Chicken Sweet Potatoes

At first, I thought this combination sounded a little odd, but once I tried it, I was sold. The mix between the spicy buffalo sauce and the sweetness in the sweet potatoes is a great pair.

The baked sweet potatoes gave me the sweet spicy flavor pairing that u was after, but in a lighter, healthier way. Serving the slow cooker buffalo chicken over the sweet potatoes also offers the benefit of combining the serving of veggies with a serving of lean protein in a single forkful.

One of the reasons why I love slow cookers is because of how easy it is. I simply poured the buffalo sauce over the chicken and walked away and came back 6 hours later and it was fall-apart tender.

I then made a blue cheese yogurt drizzle. I am not a fan of blue cheese, but my husband is. I used ranch dressing and it tasted just as good. If you don’t like blue cheese, you can swap it for feta cheese.

This is a perfect weeknight meal, or you can double the recipe for any parties or BBQ’s that you are going to this summer.


  • 1 ½ pounds of boneless chicken breasts
  • ¾ cup of hot sauce – I used Frank’s
  • 2 tablespoons of coconut oil
  • 1 teaspoon of kosher salt
  • 1 teaspoon of garlic powder
  • ½ teaspoon of cayenne
  • 4 sweet potatoes
  • Chopped green onions for serving

For the blue cheese yogurt dressing:

  • ½ cup of non-fat plain yogurt
  • 2 tablespoons of milk
  • ½ teaspoon white vinegar
  • ½ teaspoon of black pepper
  • 1/3 cup of crumbled blue cheese

Lightly coat slow cooker with cooking spray. Place chicken in the bottom of the slow cooker.

Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave safe bowl or measuring cup. Microwave until the coconut oil is melted (about 30 seconds). Pour the sauce over the chicken in the slow cooker, then cook for 1 ½ – 2 ½ hours on high or 4-5 hours on low, until the chicken is cooked through.

About 30 minutes before the chicken is done, bake the sweet potatoes. Preheat oven to 400 degrees F. Prick the sweet potatoes all over and then place on a foil lined baking sheet. Bake sweet potatoes until tender, about 45 minutes to an hour.

For the blue cheese yogurt topping: in a small bowl, whisk together all of the ingredients – Greek yogurt, milk, white vinegar, black pepper, and blue cheese.

Split open the sweet potatoes, then top with the crock-pot buffalo chicken, a drizzle of the blue cheese dressing and green onions.



Love & Sparkle,