Crockpot Buffalo Chicken
This Crockpot Buffalo Chicken transforms ordinary chicken into tender, spicy, melt-in-your-mouth deliciousness with just 10 minutes of prep time. The slow cooker does all the heavy lifting, creating perfectly shredded buffalo chicken that's versatile enough for sandwiches, tacos, wraps, or served over rice.
Equipment
- Slow Cooker/Crockpot
- Mixing Bowl
- Measuring Cups and Spoons
- Two Forks (for shredding)
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs for more flavor and moisture
- 3/4 cup buffalo sauce Frank's RedHot Buffalo Wing Sauce recommended
- 2 tablespoons ranch seasoning mix or blue cheese seasoning for a traditional buffalo taste
- 1 tablespoon butter adds richness and helps cut the heat
- 1 teaspoon garlic powder enhances savory notes
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1-2 tablespoons honey or brown sugar optional, balances heat for milder flavor
- 2 tablespoons cream cheese optional, for extra creaminess
Instructions
- Lightly coat your slow cooker with non-stick spray or use a slow cooker liner for easy cleanup later.
- Place chicken breasts (or thighs) in the bottom of your slow cooker, arranging them in a single layer if possible.
- In a medium bowl, whisk together buffalo sauce, ranch seasoning, melted butter, garlic powder, onion powder, and black pepper until well combined. If using honey or brown sugar for a milder flavor, add it here.
- Pour the buffalo sauce mixture evenly over the chicken, ensuring all pieces are well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is cooked through and fork-tender, use two forks to shred it directly in the crockpot.
- If using cream cheese, add it now and stir until melted and incorporated. Taste and adjust seasonings as needed.
- Return lid and cook for additional 15 minutes on high to allow flavors to meld.
Notes
- For a dairy-free version: Replace butter with olive oil and skip cream cheese.
- For less heat: Use 1/2 cup buffalo sauce and 1/4 cup tomato sauce.
- If using frozen chicken, add 30-45 minutes to cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- The chicken is perfect for sandwiches, tacos, wraps, or served over rice or cauliflower rice for a low-carb option.
- For less heat: Use 1/2 cup buffalo sauce and 1/4 cup tomato sauce.
- If using frozen chicken, add 30-45 minutes to cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- The chicken is perfect for sandwiches, tacos, wraps, or served over rice or cauliflower rice for a low-carb option.
Nutrition
Calories: 215kcalCarbohydrates: 2gProtein: 27gFat: 9gSaturated Fat: 3gSodium: 580mgSugar: 1g
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