Who doesn't love buffalo chicken lettuce wraps? That's what I want to know. They're one of those, “these totally feel like cheating but they're totally not” dishes that taste so incredibly right without that chunk-a-lunk belly feeling after indulging in a guilty pleasure.
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Now, imagine that satisfaction when coupled with the JUICIEST most TENDER chicken you've ever had? Totally not exaggerating, guys. Hear me out. The Sous Vide method cooks chicken in all of the right ways. So well that I regret to inform my slow cooker that it just got demoted to being a lesser used kitchen item. Trust me when I tell you that you will never want to cook your chicken any other way.
Don't get me wrong, I am a huge, huge fan of the slow cooker. Always have been, always will be. But when we received a Anova Culinary Sous Vide Precision Cooker as a wedding gift the way we cooked meat changed forever. I will always have a special place in my heart for my slow cooker, but I just can't begin to explain how much better meat can taste when cooked in a water bath! It retains all of the moisture, it doesn't dry your meat out and it seems to absorb all of the flavors of your seasonings that much more.
*Note, you can follow this same recipe using a slow cooker if you don't own a Sous Vide, but I'd still highly recommend getting one if you prefer juicy chicken.
Sous vide means “under vacuum” in French, which is where this cooking technique got it's name. The food is vacuum-sealed in a bag and cooked in a temperature-controlled water bath. This allows you to achieve precise results rather than accidentally over-cooking your food. For example, if you like your steak medium-rare but enjoy a nice, flavorful crisp on the outside, it can be extremely difficult to properly sear the outside while maintaining the right shade of pink on the inside. The Sous Vide Precision Cooker produces results that are impossible to achieve through any other cooking method, as boasted by the brand. And rightly so.
It's also super beneficial because it's a drop-and-go kitchen tool. It's like a slow cooker, in some ways, in that all you have to do is set it up and forget about it until your little mobile app tells you that the cooking time is up. The major difference is that your food won't over-cook or burn, which is possible with a slow cooker.
There are two ways you can seal the meat. The first is using a vacuum sealing device which sucks all of the air out of the bag. Or, you can using the water immersion technique with a zip seal bag. I chose the latter for this recipe because I didn't want too much sauce to be sucked out.
This is a super easy recipe! You don't need to be a pro in the kitchen to use the Sous Vide which is why I love it so much. Plus, you can use the shredded chicken for more than just wraps! Try using it on a homemade pizza, on top of a salad, on a plate of nachos, in a sandwich, and maybe even with your scrambled eggs!