Slow Cooker Buffalo Chicken Recipe

ByGabriel Langdon
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Introduction

Slow Cooker Buffalo Chicken is a simple, flavorful dish perfect for busy nights. With tender chicken soaked in spicy buffalo sauce, it’s great for sandwiches, wraps, or as a hearty topping for rice.

The image shows a close-up of a sandwich with two main layers. The bottom layer is a soft, slightly toasted bun with a light golden brown color and a smooth texture. On top is a thick layer of shredded chicken coated in a rich, orange-red sauce that looks moist and tender. Scattered on the chicken layer are small bits of green herbs, adding a fresh touch. Finishing the sandwich is a light topping of finely shredded white cabbage mixed with a creamy dressing, placed neatly in the center. The sandwich rests on a white plate set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 cup Buffalo sauce (such as Frank’s or your favorite brand)
  • 2 tbsp butter, melted
  • 1 packet ranch seasoning mix
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Step 1: Place the chicken breasts in the slow cooker in an even layer.
  2. Step 2: In a small bowl, whisk together buffalo sauce, melted butter, ranch seasoning, and minced garlic.
  3. Step 3: Pour the sauce mixture evenly over the chicken, coating it completely.
  4. Step 4: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  5. Step 5: Shred the chicken with two forks directly in the slow cooker to allow it to absorb the sauce fully.
  6. Step 6: Serve hot on buns, in wraps, or over rice. Add ranch dressing or blue cheese for extra flavor, if desired.

Tips & Variations

  • Substitute chicken thighs for a juicier texture and richer flavor.
  • Use mild buffalo sauce if you prefer less heat or add extra cayenne pepper for more spice.
  • For a creamier taste, stir in a few tablespoons of cream cheese after shredding the chicken.
  • Serve with celery sticks and carrot sticks for a classic buffalo platter experience.

Storage

Store leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep it moist.

How to Serve

The image shows a close-up of two open-faced sandwiches on a white plate, placed on a white marbled surface. Each sandwich has a base layer of golden toasted bread with a slightly crisp edge. On top, there is a thick layer of shredded chicken coated in a rich, orange BBQ sauce, creating a moist and textured look. Scattered over the chicken is a small amount of creamy white coleslaw with thin cabbage strips and small green herb pieces, adding a fresh and crunchy contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot?

Yes, you can cook the chicken on the poultry setting for about 15 minutes with a natural release. Just add the sauce after cooking and shred the chicken before serving.

Is it safe to use frozen chicken in the slow cooker?

While it’s possible, it’s safer to use thawed chicken to ensure it cooks evenly and reaches a safe internal temperature throughout.

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Slow Cooker Buffalo Chicken Recipe

★★★★★

4.6 from 175 reviews
  • Author: Gabriel
  • Total Time: 6 hours 10 minutes (using LOW setting)
  • Yield: 6 servings 1x
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Description

This Slow Cooker Buffalo Chicken recipe delivers tender, juicy chicken breasts cooked low and slow in a spicy buffalo sauce mixed with butter, ranch seasoning, and garlic. Perfect for sandwiches, wraps, or served over rice, it’s an effortless, flavorful meal with minimal prep time ideal for busy days.

Ingredients

Scale

Chicken

  • 2 lbs boneless, skinless chicken breasts (thighs can be substituted for extra juiciness)

Sauce

  • 1 cup buffalo sauce (Frank’s or your favorite brand)
  • 2 tbsp butter, melted
  • 1 packet ranch seasoning mix
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Arrange Chicken: Place the chicken breasts in the slow cooker in an even layer to ensure even cooking.
  2. Prepare Sauce: In a small bowl, whisk together the buffalo sauce, melted butter, ranch seasoning, and minced garlic until combined.
  3. Coat Chicken: Pour the sauce mixture evenly over the chicken breasts, making sure each piece is thoroughly coated.
  4. Cook: Cover the slow cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
  5. Shred Chicken: Using two forks, shred the chicken directly in the slow cooker to allow it to absorb the buffalo sauce completely.
  6. Serve: Serve the shredded buffalo chicken hot on buns, in wraps, or over rice. Optionally add ranch or blue cheese dressing for extra flavor.

Notes

  • Substitute chicken thighs for a juicier texture.
  • Adjust the spiciness by choosing mild or hot buffalo sauce.
  • Use gluten-free ranch seasoning if needed for dietary restrictions.
  • Leftovers store well and can be refrigerated for up to 3 days.
  • For a thicker sauce, remove the lid near the end of cooking to let some liquid evaporate.
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Keywords: buffalo chicken, slow cooker chicken, crockpot buffalo chicken, shredded chicken recipe, easy buffalo chicken, buffalo chicken sandwiches

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