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Easy Slow Cooker Buffalo Chicken

This Crockpot Buffalo Chicken recipe is versatile and can be used in a variety of recipes. Plus it's totally delicious!
Course Main Course
Cuisine American
Keyword Slow Cooker Buffalo Chicken
Prep Time 5 minutes
Cook Time 6 hours
SHRED 5 minutes
Total Time 6 hours 5 minutes
Calories 1987kcal
Author Ang Paris


  • 2 lbs boneless skinless chicken breasts
  • 1 cup Buffalo sauce I use Frank's Buffalo Sauce
  • 2 tablespoons Ranch Seasoning Mix I use my homemade mix, but store-bought will work
  • 4 oz butter cut into slices
  • 3 tablespoons cream cheese, softened optional


  • Season the chicken breasts with salt and pepper on both sides.
  • Place the seasoned chicken breasts into the slow cooker.
  • In a liquid measuring cup, mix the ranch seasoning and Buffalo sauce. Pour over the chicken.
  • Place the butter on top of the chicken and cover.
  • Set the Crockpot to cook for 4 hours on HIGH or 6 hours on LOW.
  • Stir in the softened cream cheese (optional).
  • Remove the slow cooker Buffalo chicken and use two forks to shred the meat.
  • Serve with ranch dressing and/or crumbled blue cheese on sandwiches or salads.


Serving Notes
The serving size for this shredded buffalo chicken is about 1/3 cup. This recipe will yield approximately 3-4 cups, or 9-12 servings.
Meal Ideas:
  • Nachos or Tacos
  • Sandwiches or Sliders
  • Stuffed Baked Potatoes
  • Pizza or Calzones
  • Salad
This is such an amazing make ahead recipe! Leftovers can be frozen and used later. Add the shredded chicken to a resealable freezer bag.  Store in the freezer for 2-3 months. To thaw, remove the bag from the freezer and place it in the refrigerator overnight. 


Calories: 1987kcal | Carbohydrates: 20g | Protein: 202g | Fat: 116g | Saturated Fat: 63g | Cholesterol: 830mg | Sodium: 11849mg | Potassium: 3506mg | Sugar: 3g | Vitamin A: 3105IU | Vitamin C: 10.9mg | Calcium: 262mg | Iron: 3.3mg