Slow Cooker Buffalo Shredded Chicken

Slow Cooker Buffalo Chicken 156 calories and 4 weight watchers points plus

As many times as I have made Buffalo style chicken I never made it in the slow cooker. Usually ,I make make in a skillet (like in my Buffalo Chicken Wraps) or add hot sauce to some basic shredded chicken or rotisserie chicken (like in my Buffalo Chicken Subs). Both ways work fine but after OYS writer Danielle wrote about all the meals she can make using the slow cooker buffalo chicken recipe she uses I wanted to test it out.

What intrigued me about the recipe was the ranch seasoning packet. Ranch in a buffalo chicken recipe? Who ever heard of such a thing. Well apparently a lot of people because if you do a quick search you will see many different buffalo slow cooker recipes using a ranch seasoning packet. Not sure how I felt about that.

Typically, I try to make my own seasoning instead of using packets so whenI started having the thoughts to put this recipe together that was my intention. But then I started to get confused. Putting a homemade seasoning recipe together is quite easy and there are many different recipes on the internet. But I couldn’t decide between one and then couldn’t figure out how much to use. Well I am sure I could have figured it out but honestly my brain has been fried. Anyway, that is when I came across a packet of Simply Organic Ranch Dressing Mix. I was overjoyed. Because like many of you sometimes I just want a dump and turn on slow cooker recipe. So ranch seasoning packet it was.

To keep the recipe clean eating friendly I also purchased organic chicken breast and chicken stock. Now most of the recipes on the internet do not call for chicken stock but I have learned that a 1/2 cup of chicken stock to slow cooker chicken breast recipes always helps to keep the chicken nice and moist.

I put the chicken in the slow cooker, sprinkled the packet of ranch seasoning on, then poured the chicken stock and bottle of hot sauce over it. I turned the chicken a couple times to combine the seasoning and liquids. Next time I make this I think I will mix the seasoning packet, hot sauce, and stock in a bowl before dumping in. This way you won’t have ranch seasoning lumps that you need to try and smooth out. This wasn’t a big deal but just something I noted as I put it together.

As this buffalo chicken cooked it smelled AWESOME! My oldest who you would think grew up drinking hot sauce out of a bottle was absolutely loving the smell of hot sauce floating through the air.

Well this recipe did not disappoint. I loved it! And so did my kids. It was so easy to throw together and was absolutely addicting.  Here’s a quick 1-minute video I put together to bring this recipe to life for ya.

I put 1/2 cup into a crunchy romaine lettuce  leave for a tasty low carb dinner. But this chicken can be used in many ways. Make some buffalo chicken subs or wraps, Buffalo mason jar salads, stir 1 cup in my skinny macaroni and cheese recipe, or add to any recipe you want to give a Buffalo kick to. I recently made a buffalo chicken dip that was out of this world!

buffalochicken3

 

4.8 from 4 reviews
Slow Cooker Buffalo Shredded Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 - 1½ pounds boneless chicken breasts
  • 1 (1.5 ounce) packet of Simply Organic Ranch Seasoning/Dressing Mix
  • 1 cup Frank's Hot Sauce
  • ½ cup chicken stock
  • 2 tablespoons butter
Instructions
  1. Place chicken breasts in slow cooker. Sprinkle ranch seasoning over chicken then pour in hot sauce and chicken stock. Turn chicken a few times until it is coated and liquids and seasoning are mixed together.
  2. Cook on low for 4 -5 hours. Take chicken out and shred. While chicken is out add in butter and let it melt. Add liquid from the slow cooker to the chicken until you get the flavor you want. This also keeps the chicken moist. Enjoy.
Notes
Make Ahead Instructions
This recipe can be made completely ahead of time and frozen into portions to be used in later recipes.
Nutrition Information
Serving size: ½ cup Calories: 156 Fat: 3 Carbohydrates: 8 WW Points +: 4 Fiber: 3 Protein: 24

 

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Comments

  1. I know the recipe says 6 chicken breasts but approx how much in weight?

    • 3lbs. I will update the recipe to reflect that. Thank you.

      • What is the sodium in this recipe? It sounds good…will try if I can find low sodium substitutes…

        • Lori I am going to try making this low sodium myself. I plan on using…
          Ms Dash’s no sodium ranch packet
          Trader Joe’s or Imagine chicken broth(both are under 130mg per serving) and Tabasco sauce since it’s a lot lower in sodium than Texas Pete.

          • I am not sure about using Tabasco in this recipe. It has a very unique taste, not so much like Buffalo Chicken. Very vinegary and and a bit hotter than other sauces. Don’t get me wrong, nothing against Tabasco. I am from Louisiana and my cousin got married on Avery Island to one of the McIlhenney’s. The folks that own Tabasco. Anyway, sorry to get off track. I would take a look at Louisiana Hot, Crystal or Franks. I think one of these would be a better choice than Tabasco, if the sodium content is not crazy!

          • I make my own ranch dry mix so I control the sodium you can find the dry ranch mix recipe on allrecipes.com

        • Sissy Whalen says:

          You could use Gingerale instead of chicken broth ..I make my pulled pork with gingerale…

  2. Kamela says:

    Totally delicious!! I was shocked at how amazing this recipe turned out. I cut it in half and our family has enjoyed it for the last several days! Thanks and love your website!

  3. Denise kovacs says:

    This recipe is awesome! I will admit I only did half a bottle of hot sauce but it was great. I frozen it into a muffin pan which is about 1/2 cup servings and I just defrost what I need. Great website and information. Thank you

  4. Kristen Ferry says:

    Could you use blue cheese dressing mix instead. I’m not a ranch fan!

  5. is the butter necessary?

  6. I’m a wimp when it comes to hot sauce.

    Is there an ingredient that can be substituted for the hot sauce and still get the Buffalo Chicken taste?

    Thanks,
    Vickey

    • I used to work at a pizza shop in Syracuse, NY. To make hot wings, we used straight Frank’s hot sauce. To make medium, we added in butter to the Frank’s. To make it mild, we cut it with even more butter. It’s not a healthy solution but that’s how we did it.

    • Barbarainnc says:

      I use Texas Pete Extra Mild Buffalo Wing Sauce. I live in NC and found it at Piggy Wiggly. You can also find it online. So good!!!!!😊😊😊😊😊

  7. Is the hot sauce HOT …my 1 & 5 yr old love Buffalo wings but aren’t a fan of hot food.

    • Franks Red Hot is a little spicy, but not burn your tongue off like a typical hot sauce. I would consider it a milder tangy cayenne pepper sauce. I like hot/spicy foods so I add additional cayenne powder or other hot pepper powder to make it hot enough to suite my taste.

      You can also use less to make it less spicy.

  8. Would this be good on buns as an alternative to traditional shredded chicken?

  9. Marybeth says:

    Delish!
    We made tonight using wings instead-
    worked great.
    And I am from Buffalo:)
    (but now in Boston, MA)

  10. Hi ! I live in Sweden and wounder about the taste from the hotsauce, is it a tomato based with like Tabasco in it? And the Ranch dressing, what flavor and ingrediences is in that? Thanks for a Good websight 😀

  11. How can this be 8 WW points when each serving is only 156 calories? The recipe sounds amazing and I can’t wait to try it.

  12. Oops! I read the numbers wrong. Each serving is only 4 WW points. Now I am really excited to make this!

  13. I cannot eat ranch…could it be substituted for blue cheese?

  14. I personally do not care for Ranch dressing, can you taste the ranch flavor in this recipe?

  15. I made this chicken and followed the recipe exactly as stated. The first night, I made the sandwich with wheat buns and added pickles!! We even had some left, so two nights later I used leftovers and served a nacho dinner. I used the buffalo chicken and added black beans, corn, salsa, and FF cheddar cheese and microwaved for 30 seconds. Very good. Will definitely make this recipe again and soon!!

  16. This was awesome! Eating frozen planned leftovers on my salad for lunch!

  17. Made this tonight and was pleasantly surprised at how amazing this is!! LOVE, LOVE, LOVE IT!! I cut the amount of the hot sauce in half to take the spice down some and it worked out great still!! Thanks for an very easy and awesome meal!!

  18. Have to try this recipe. I’m from the Buffalo area, Jamestown NY. Sounds wonderful and I love crock pot recipes.

    • I am from Buffalo, NY, and love buffalo chicken. this was easy although I only loosely followed the recipe, I used Franks (as a true Buffalonian would) , a splash of cider vinegar, a couple tablespoons of butter. Turned out enough shredded chicken for three large recipes. used it in a Buffalo chicken macaroni and cheese casserole, then a lasagna style recipe, and thinking up something yummy for the third.
      Thanks for the inspiration!

  19. Lyn Smith says:

    I live in Western Australia so could you please tell me what these two items are
    • Simply Organic Ranch Seasoning/Dressing Mix
    • 1 (12 ounce) bottle Frank’s Hot Sauce
    or their equivelant.
    thanks
    Lyn

  20. I wanted to compliment you on this easy and super satisfying recipe. It turned out delicious. I used it to make wraps and also mason jar salads for this week’s lunch. Today I made a quesadilla out of it with shredded cheddar and multigrain tortillas. Yum!

  21. Kat kaplan says:

    Me and my 3 year old love buffalo chicken but on the milder side. I recently found the most amazing product. “Texas Pete Extra Mild Buffalo Wing Sauce”. It’s got the amazing flavor of traditional buffalo sauce with little to no heat. My husband loves it as well but adds some extra hot sauce to his as he lives for the heat! Making this tonight! Thanks.

  22. I have made this recipes numerous time and my family absolutely loves it. It is very versatile and freezes well. Thank you for this recipe!

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