Classic Crockpot Buffalo Chicken
This easy recipe uses your slow cooker to create tender, flavorful buffalo chicken perfect for sandwiches, salads, or wraps. It's a crowd-pleaser that requires minimal effort.
Equipment
- slow cooker
- forks
Ingredients
Main Ingredients
- 2-3 pounds boneless, skinless chicken breasts or thighs
- 12-16 ounces Buffalo sauce your favorite brand, Frank's RedHot Buffalo Wing Sauce recommended
- 1/2 cup Ranch or Blue Cheese dressing optional, for a creamier sauce and to balance heat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Instructions
Instructions
- Place the chicken in the slow cooker and season with garlic powder, onion powder, salt, and pepper.
- Pour Buffalo sauce over the chicken, adding ranch or blue cheese dressing if desired, ensuring the chicken is well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds.
- Remove the cooked chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir it into the remaining sauce until every piece is coated.
- Serve the buffalo chicken as desired.
Notes
For best flavor, let the chicken simmer in the sauce for a little while after shredding. Adjust the amount of buffalo sauce to your spice preference.