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Slow Cooker Buffalo Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 50 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Buffalo Chicken recipe offers tender, flavorful shredded chicken simmered in a spicy buffalo sauce combined with creamy ranch dressing and savory spices. It’s a perfect make-ahead, hands-off meal ideal for sandwiches, tacos, salads, or served on its own, with a kick of classic buffalo flavor and a touch of cooling ranch.

Ingredients

Scale

Chicken

  • 2 pounds boneless, skinless chicken breasts

Buffalo Sauce

  • 1 cup buffalo sauce
  • 1/2 cup ranch dressing

Spices

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

For Serving

  • Chopped green onions
  • Celery sticks

Instructions

  1. Prepare the chicken: Place the boneless, skinless chicken breasts evenly in the bottom of your slow cooker.
  2. Make the sauce mixture: In a separate bowl, whisk together the buffalo sauce, ranch dressing, garlic powder, onion powder, paprika, salt, and pepper until well combined.
  3. Coat the chicken: Pour the prepared sauce mixture over the chicken breasts, making sure each piece is thoroughly coated with the sauce.
  4. Slow cook the chicken: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and easily shredded.
  5. Shred and mix: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it back into the sauce to absorb all the delicious flavors.
  6. Serve: Serve the buffalo chicken hot. It’s delicious on its own, stuffed in sandwiches, tacos, or over a fresh salad. Garnish with chopped green onions and celery sticks for a crunchy, fresh contrast.

Notes

  • For a spicier kick, add extra hot sauce or cayenne pepper to the buffalo sauce mixture.
  • If you prefer less sauce, reduce the amount of buffalo sauce or ranch dressing slightly.
  • This chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Use gloves when shredding chicken if the sauce is very spicy to avoid skin irritation.
  • For an even creamier texture, stir in a little cream cheese after shredding the chicken.

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Find it online: https://yumfusionrecipes.com/slow-cooker-buffalo-chicken-recipe/