Slow Cooker Buffalo Chicken Recipe

5 from 1 vote

This 4-ingredient buffalo shredded chicken breast is so easy to make in the Crockpot for game day or weeknight dinners!

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 236kcal

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

*Boneless, skinless chicken breast work best. Boneless thighs can be used, but you may need to increase the cooking time slightly.

*I always use Frank's RedHot, but use your favorite brand or homemade version.

***I highly recommend using unsalted butter (rather than salted) for this dish.

Tips:

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.

Storage: Store Buffalo chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.