We had a potluck lunch and baby shower combo here at WeightWise yesterday for our sweet Rachelle. It might be crazy, but I get worried about potluck lunches. What do I bring? Will people like it? Or worse, they don’t like it, but say that it’s good so you keep taking it to future lunches. AAAHHHHHH!!!!
Cooking for new people can be stressful, but it doesn’t have to be. Here are a few tips to help you avoid this crazy internal questioning:
- Pick a recipe that reheats well or can be served cold. Slow cooker recipes are wonderful, as are dishes like chicken salad or meatballs for a main course. Think about deviled eggs, salads, veggie dips, or fruit trays for side items.
- Try the recipe out on your family or close friends first. That way you know how the recipe works, how long it takes to make, and most of all, if it tastes good.
If you are still struggling with what to take to your workplace lunch, this recipe for Buffalo Chicken Wraps might be your answer. It is delicious, easy to throw together, and the slow cooker does most of the work!
Buffalo Chicken Wraps
|Prep Time||5 minutes|
|Cook Time||4.5 hours|
|Passive Time||4 hours|
- 6 boneless, skinless chicken thighs
- 1/2 cup white onion chopped
- 2 garlic cloves minced
- 1 14oz can low sodium chicken broth
- black pepper to taste
- 1 cup Moore's Buffalo Sauce
- 4-6 Napa cabbage leaves okay to substitute lettuce leaves
- shredded carrots if desired
- Add chicken thighs, onion, garlic, broth, and black pepper to slow cooker. If broth does not cover chicken thighs, add water until chicken is covered.
- Cook on high for 4 hours.
- Remove chicken and onions from slow cooker and shred with fork. Drain most of the liquid from the slow cooker, retaining only 1/4 cup liquid. Return chicken to slow cooker.
- Add one cup of buffalo sauce to chicken and stir. Let cook for another 30 minutes.
- Serve in napa cabbage leaves and garnish with shredded carrots.