Preparation time: 10 minutes I Cook time: 10 hours & 30 minutes I Servings: 16 I WW Points Plus: 3 points [for 1 wrap with chicken & veggies, does not include cheese or dressing]
2 lbs chicken breasts
2 celery stalks + 2 stalks diced
1 cup onion, chopped
32 oz fat-free, low sodium chicken broth
1 cup Franks Red Hot
1/4 tsp thyme
16 iceberg lettuce cups or as many as you can get from an iceberg head
1 tomato, diced
1 container blue cheese crumbles
Ranch or Blue cheese dressing (optional)
salt and pepper
In a crock pot, add the chicken breasts, 2 celery stalks, chopped onion, chicken broth, and a sprinkle of salt and pepper.
Heat over low heat for 10 hours (I cooked it overnight while I was getting some Zzzz) or on the high setting for 4 hours. Skim any fat off the top when cooking is complete.
Scoop out 1 cup of the chicken broth and set aside. Drain the remaining broth and remove the chicken from the crock pot. Use two forks to shred the chicken to desired pieces.
Place the chicken back into the crock pot and set on the high setting. Add 1/2 cup of the reserved chicken broth, thyme and 1 cup of the Franks Red Hot. Stir to combine and let cook for 30-45 minutes, stirring often.
Spoon a bit of the chicken into one of the lettuce cups and top however you please.