shredded buffalo chicken

4 boneless skinless chicken breasts
1 celery stalk, rough chop
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup Franks hot cayenne pepper sauce

6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing

In a crock pot, combine onions, celery stalk and garlic.  Place chicken on top and add enough broth to cover the chicken, use water if you need more liquid. Cover and cook on high for 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken using two forks. Place the chicken back in the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and blue cheese.

Serves 4