Crockpot Buffalo Chicken (3-Ingredients)

Crockpot Buffalo Chicken (3-Ingredients)

CookitwithTim

This 3 ingredient Crock Pot Buffalo Chicken is spicy, tender, and incredibly easy to make with just some pantry staples. Perfect for sandwiches, tacos and salads.

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Prep Time 5

Cook Time 4

Total Time 4 5

Course Dinner, Lunch, Main Course

Cuisine American

Servings

Calories 145 kcal

Ingredients

▢ 2 lbs Chicken Breasts
▢ 3 tablespoon Ranch Seasoning Mix
▢ ½ cup Hot Sauce

Instructions

Add chicken, ranch dressing seasoning, and hot sauce into your slow cooker. 2 lbs Chicken Breasts 3 tablespoon Ranch Seasoning Mix ½ cup Hot Sauce
Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is cooked through and easily shreds.
Remove from crock pot and shred using two forks. Place back in the slow cooker and toss with any additional hot sauce if desired. Serve and enjoy.

Notes

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.

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.

Nutrition

Calories: 145kcalCarbohydrates: 3gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 1013mgPotassium: 420mgVitamin A: 34IUVitamin C: 1mgCalcium: 6mgIron: 0.4mg

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