This Crockpot Buffalo chicken recipe is the game-day food of my dreams! Ranch-seasoned chicken breasts are slow-cooked, shredded, and tossed with spicy Buffalo sauce. Everyone loves this buffalo pulled chicken, which is perfect for sandwiches and sliders. And I love how easy it is to make with just 4 ingredients!
Slow Cooker Buffalo Shredded Chicken
I make shredded chicken in my crockpot almost every week because it’s so versatile and delicious. Now this slow cooker Buffalo chicken is my latest obsession. I season the chicken breasts with ranch seasoning mix and cook them right in the Buffalo sauce (with butter to keep things moist) for the most flavorful shredded chicken I’ve ever tasted. With all the same flavor I love about my buffalo chicken breasts, this Crockpot recipe is even easier to toss together for game day crowds.
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Make it Creamy!
To make a creamy buffalo chicken, throw some cubed cream cheese into the slow cooker. I’d recommend skipping the butter if you go this route. My creamy salsa chicken is a good example of the texture you can expect with this swap.
Slow Cooker Buffalo Chicken Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts (*)
- 1 ounce ranch seasoning (1 packet)
- 1 cup Buffalo sauce (**)
- 3 tablespoons unsalted butter (cubed***)
Optional Toppings:
- ranch dressing
- chopped green onion
- crumbled blue cheese
Instructions
- Place the chicken breasts in the crockpot and sprinkle the ranch seasoning over top. Toss the chicken in the seasoning until completely coated.2 pounds boneless, skinless chicken breasts, 1 ounce ranch seasoning
- Pour the Buffalo sauce over the chicken, and top with the cubed butter.1 cup Buffalo sauce, 3 tablespoons unsalted butter
- Cook on HIGH for 4-5 hours; or on LOW for 6-8 hours.
- Shred the chicken right in the crockpot, or remove and shred on a cutting board. Toss the shredded chicken back in the Buffalo sauce in the crockpot.
- Serve with ranch dressing, chopped green onion, and crumbled blue cheese, if desired.ranch dressing, chopped green onion, crumbled blue cheese
Notes
- To shred, pull two forks through the cooked chicken breasts until you get shredded pieces to your liking. This can be done in the Crockpot, or move it to a cutting board to shred.
- If using frozen chicken breasts, thaw in the fridge overnight first. It’s generally not considered food-safe to slow-cooker frozen chicken.
- Add cream cheese to the slow cooker to make a creamier version.
- Fully cooked chicken breasts should reach an internal temp of 165F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken in the Slow Cooker
Prep: Gather the short list of ingredients for this Crockpot buffalo chicken recipe. Soften and cut the butter into cubes.
Season the Chicken: Place 2 pounds of boneless, skinless chicken breasts in the slow cooker, and sprinkle 1 ounce of ranch seasoning on top. Toss the chicken in the seasoning until completely coated. I use 1 whole packet of dry ranch seasoning mix, but you can use as much or as little as you like. Keep in mind that using ranch dressing will change the final texture of the shredded chicken.
Cook the Chicken: Pour 1 cup of Buffalo sauce over the chicken, and top with 3 tablespoons cubed unsalted butter. Cook on HIGH for 4-5 hours; or on LOW for 6-8 hours.
Shred the Chicken: Once cooked, shred the chicken breasts. This can be done directly in the Crock Pot, or on a cutting board. Either way, simply pull two forks through the chicken to create shredded pieces to your liking. Then toss the shredded chicken back in the cooker and coat in the Buffalo sauce.
Garnish and Serve: Serve your shredded crockpot Buffalo chicken with ranch dressing, chopped green onion, and crumbled blue cheese. It’s great over rice, noodles, pasta, or potatoes. It also makes a great taco or sandwich filling on game day.
Serving Ideas: My favorite way to enjoy pulled buffalo chicken is on sandwiches or sliders. Scoop it onto fluffy hamburger buns with plenty of ranch dressing and green onions (as pictured). It can also be used to make buffalo chicken grilled cheese!
How to Store, Freeze, and Reheat
Store Crockpot Buffalo chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in the microwave in 30-second increments, or on the stovetop over m medium heat until warmed through. If frozen, thaw before reheating for best results.
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