BUFFALO CHICKEN LETTUCE WRAPS

  

• 1package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
• 1 3/4cups Buffalo wing sauce
• 18leaves Boston lettuce
• 3/4cup crumbled blue cheese (3 oz)
• Sliced green onions and chopped salted peanuts, if desired for garnish
• • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour Buffalo wing sauce over chicken. Cover; cook on Low heat setting 6 to 7 hours.
  • Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  • Spoon about 1/4 cup chicken mixture onto center of each lettuce leaf. Top with blue cheese; garnish with green onions and peanuts. To eat, wrap lettuce around chicken mixture and toppings.
  • Recipe and photo from Pillsbury
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