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For Salsa Verde Chicken: Cook chicken breast with salsa verde and seasoning in the crockpot on low for 6 hours, then shred. Build each wrap with 5oz chicken, ¼ cup salsa verde, a tortilla, 2 tbsp Greek yogurt, lettuce, and ¼ cup cheese.
For Buffalo Chicken: Cook chicken breast with Frank’s Red Hot and ranch seasoning in the crockpot on low for 6 hours, then shred. Serve 5oz chicken over ½ cup rice with 3 tbsp buffalo sauce.
For Balsamic Honey Chicken: Add chicken to the crockpot. Mix balsamic vinegar, honey, soy sauce, minced garlic, and Dijon in a bowl, then pour over chicken. Cook on low for 6 hours. Serve 5oz chicken over ½ cup rice or roasted veggies.