Crock Pot Buffalo Chicken

This Crock Pot Buffalo Chicken is spicy, tender, and incredibly easy to make with just a few pantry staples. It is perfect for salads, wraps, tacos, and sandwiches! The slow cooker can do all the work on a busy weeknight.

This Crock Pot Buffalo Chicken was inspired by my wife's love for simple meal prep recipes with easy ingredients. We love this easy 3-ingredient chicken because it is packed with protein, low in calories, and perfect for quick lunches throughout the work week. We use it for salads, sandwiches, and wraps all the time.

If you like to meal prep with chicken, try my Crock Pot Shredded Chicken or The Best Grilled Chicken For Wraps.

Why You'll Love This Recipe

• Perfect for meal prep - This buffalo chicken can be used in various meals, including wraps, salads, and bowls.
• Minimal Ingredients - Made with only 3 simple pantry-friendly ingredients that you might already have on hand.
• High in Protein - A filling and satisfying recipe that works great for quick meals.
• Great for Feeding a Crowd - I love making sliders and just adding some cheese for parties or game days!

Ingredients

• Chicken: Boneless skinless works best.
• Hot Sauce: Brings a herby, creamy flavor that works perfectly with the hot sauce.
• Ranch Seasoning: Franks Hot Sauce is the most common, but I used Aldi's Hot Sauce for this recipe and loved it.

Recipe Video

How to Make Buffalo Chicken in a Slow Cooker

1. Add chicken, ranch dressing seasoning, and hot sauce into your slow cooker.

2. Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is cooked through and easily shreds.

3. Remove from crock pot and shred using two forks. Place back in the slow cooker and toss with any additional hot sauce if desired, then serve.

Substitutions and Variations

• Cheesy Buffalo Chicken - Mix in some cream cheese, shredded cheddar, or mozzarella for a creamy variation.
• Use chicken Thighs - Boneless skinless chicken thighs work great and stay extra juicy in the crock pot.
• Add Extra Heat - Add a little cayenne pepper, red pepper flakes, or extra hot sauce if you like it spicy.
• Make a Garlic Variation - Replace part of the hot sauce with garlic sauce. This will add a garlic butter flavor and cut down on the heat.

Tims Tips

• Use Chicken Thighs - If you prefer chicken thighs, feel free to use them. They are a great substitute and will stay extra juicy.
• Shred While Warm - Warm chicken is much easier to shred than cold chicken, so shred right after cooking for best results.
• Don't Overcook - Chicken can dry out if cooked too long. Once it reaches 165°F and shreds easily, it is ready.
• Save Some Cooking Juices - I like to mix a little of the crock pot juices back into the shredded chicken to help keep it moist and flavorful.

Ways to Serve Slow Cooker Buffalo Chicken

• You can use this chicken for Buffalo Chicken Dip with Franks hot sauce.
• Sandwiches or Wraps - Pile onto buns, slider rolls, or tortillas with ranch or blue cheese dressing.
• On a salad - Add to romaine or mixed greens with some celery and carrots for a wing-inspired salad.
• In a Taco or Quesadilla - Stuff into a tortilla with cheese and grill until melty for a perfect lunch.

Storage

Refrigeration: Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.

Freezing: You can freeze this chicken for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Microwave in 30-second intervals, stirring in between, or heat in a skillet over medium heat with a splash of broth to keep it moist.

FAQs

More slow cooker chicken Recipes

• Slow Cooker Chicken Bacon Ranch
• Slow Cooker Buffalo Chicken Dip
• Slow Cooker Chicken Noodle Soup
• 5 Ingredient Crockpot Chicken Tacos with Salsa

What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!