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!
- 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.
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.
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.
- Nachos or Tacos
- Sandwiches or Sliders
- Stuffed Baked Potatoes
- Pizza or Calzones
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