1 1/2 cup buffalo wing sauce (I use Sweet Baby Ray's)
1 cup shredded celery
1 cup shredded carrots
6 oz sour cream (or plain greek yogurt)
1/4 cup mayonnaise
1/4 tsp black pepper
1/2 tsp kosher salt
1/4 cup crumbled blue cheese
In a large slow cooker, add chicken breast. Cover and cook on low for 6 hours (up to 8 hours if you don't open the lid).
In a small bowl, combine sour cream, mayo, pepper and salt, and blue cheese. Mix until combined and refrigerate one hour or more.
After 6 hours, remove chicken from cooker and shred (I use my kitchen aid mixer with paddle attachment on low). Return to the slow cooker and add in buffalo wing sauce. Mix until combined. Heat another 15 minutes.
To serve: add shredded buffalo chicken to tortilla. Top with shredded carrots and celery and spoonful of blue cheese dressing. ENJOY
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