Buffalo chicken lettuce cups with home made ranch


8-10 Boneless skinless thighs (or 4 chicken breasts)
1 Jar Franks Red Hot
1/2 Stick salted butter
Salt & pepper to taste

1/2 Cup sour cream
1/4 Cup buttermilk (More if you like it thin)
1-2 Tsp Ranch dressing powder

Sliced tomatoes
2 Heads butter lettuce


Combine chicken, salt & pepper in crockpot. Cook on low for five hours.  Drain all excess oil or fat from crock pot, add at least a half a jar of Franks (more if you are brave) and the butter to the crock pot. Combine and continue cooking for 30 minutes.  Shred chicken with a fork.

While this is happening combine sour cream, buttermilk and ranch powder, refrigerate until you are ready to use it.

Using two leaves of butter lettuce form a bowl.  Add shredded chicken to each bowl. Drizzle with ranch dressing and top with tomatoes. 

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