Summer Shandy Chicken Lettuce Wraps

I make shredded chicken in my crockpot almost every week.  I actually am not really a fan of chicken and I never have been, but shredded crockpot chicken is the exception.  I take 3-4 frozen chicken breasts (no need to thaw out) and throw them in the crockpot, cover them with some sort of liquid, and let them go for 4-6 hours on low (or high depending on your crockpot.)  Then I shred with 2 forks, and voila!  Easy lean protein to add to salads, sandwiches, pasta, etc.  It is from this basic shredded chicken that this recipe was born.

The Summer Shandy pulled chicken could easily be served over rice or a salad, but I was feeling the lettuce wraps!


Serves 4

4 frozen chicken breast
1 medium white onion, sliced thinly
1 bottle of Summer Shandy (or any shandy style beer.)
1 lemon
1 tsp caraway seeds
1/2 green pepper, diced
1-2 tbsp lean sour cream or plain greek yogurt
8-10 iceberg lettuce "wraps" (I tore 1 full leave in half for each wrap.)
several leaves of fresh cilantro
optional: shredded cheddar cheese

First, slice your onion and lemon.  Place them in the crockpot with frozen chicken breasts.  Cover with 1 bottle of Summer Shandy.  Ok, almost 1 bottle.  I'll let you figure out what happened to that last swig. Leave them be for 4-6 hours.

 Once this chicken is cooked through, shred with too forks as so:

Pour out about 1/2 the cooking liquid and return shredded chicken to crockpot for about another hour.

Stir in the sour cream and green pepper.  Season with salt and pepper to taste.

At this point, you can decide if you want to let your chicken cool off or eat it while it's hot.  I let mine cool, but I think it would be good either way.  Spoon into a lettuce wrap, I used about 1/3 cup of chicken in each wrap.  Chop up some cilantro and shred some cheddar, sprinkle on top!  Enjoy with a Summer Shandy, duh.