BUFFALO CHICKEN DIP FRANKS RED HOT CROCK POT RECIPES

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BUFFALO CHICKEN LETTUCE WRAPS (SLOW COOKER, INSTANT POT ...



Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot ... image

All the flavors you love from buffalo wings without all the added fat. Making shredded buffalo chicken in the slow cooker or Instant Pot is super easy!

Provided by Gina

Categories     Dinner

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 9

24 oz 3 boneless skinless chicken breasts
1 celery stalk (diced)
1/2 onion (diced)
1 clove garlic (minced)
16 oz fat free low sodium chicken broth
1/2 cup cayenne pepper sauce (I used Frank's)
6 large lettuce leaves (Bibb or Iceberg)
1 1/2 cups shredded carrots
2 large celery stalks (cut into 2 inch matchsticks)

Steps:

  • Slow cooker method:
  • Instant Pot method:

Nutrition Facts : ServingSize 1 /2 cup + veggies, Calories 147.5 kcal, CarbohydrateContent 5.2 g, ProteinContent 25 g, FatContent 0.1 g, SodiumContent 879 mg, FiberContent 1.5 g, SugarContent 1.5 g

BUFFALO CHICKEN MEATBALLS - SKINNYTASTE



Buffalo Chicken Meatballs - Skinnytaste image

Perfect for football season! Baked chicken meatballs with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!

Provided by Gina

Categories     Appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 26

Number Of Ingredients 12

oil spray (I used my mister)
1 1/4 lb ground chicken
1/4 cup panko crumbs
1 large egg
2 scallions (chopped)
1/3 cup finely minced celery
1/3 cup finely minced carrot
1 clove crushed garlic
kosher salt and freshly ground black pepper (to taste)
1/3 cup Franks Hot sauce
1/4 cup skinny blue cheese dressing
finely chopped celery leaf for garnish (optional)

Steps:

  • Preheat the oven to 400°F.
  • Lightly spray a non-stick baking sheet with oil.
  • In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste.
  • Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.
  • Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
  • Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.
  • Serve immediately, drizzled with blue cheese dressing, if desired.

Nutrition Facts : ServingSize 1 meatball, Calories 37 kcal, CarbohydrateContent 1 g, ProteinContent 4 g, FatContent 2 g, CholesterolContent 26 mg, SodiumContent 135 mg

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