If you’re looking for an easy Crockpot Buffalo Chicken Recipe that’s packed with bold buffalo flavor and couldn’t be simpler to make, you’re in the right place.
This recipe uses just five simple ingredients and is truly one of my favorite dump-and-go slow cooker recipes. Just add everything to the crockpot, turn it on, and a few hours later you’ll have juicy shredded buffalo chicken ready for sandwiches, wraps, salads, rice bowls, meal prep, and so much more.
Whether you’re craving buffalo chicken wings, planning meals for the week, or simply looking for another easy way to cook chicken breasts in the slow cooker, this recipe is one you’ll find yourself making again and again.
Quick Look at the Recipe
- Prep Time: 5 minutes
- Cook Time: 5–6 hours
- Total Time: About 6 hours
- Flavor: Spicy, buttery, tangy buffalo chicken
- Best For: Meal prep, freezer prep, game day, busy weeknights
The Dump-and-Go Chicken Crockpot Recipe I Make Again and Again!
If someone asked me to pick one slow cooker recipe that almost always has a spot on my weekly meal prep list, this Crockpot Buffalo Chicken would be at the top.
I’ve been making this recipe for years because it’s one of those meals that never lets me down. It takes about five minutes to throw together, cooks while I get other things done, and gives me juicy shredded buffalo chicken that I can turn into several different meals throughout the week.
And being from Buffalo, NY, I don’t mess around when it comes to buffalo chicken! One thing I’ve learned over the years is that authentic buffalo flavor isn’t just about hot sauce – it’s the combination of Frank’s Hot Sauce and butter that gives it that rich, silky buffalo wing flavor. That’s exactly why I use both in this recipe.
Another reason I love this recipe is because it’s one of my favorite ways to meal prep chicken. I’ll often make a batch on Sunday and use it for wraps, salads, sandwiches, stuffed baked potatoes, and grain bowls all week long. If you’re looking for more ways to prep chicken ahead, be sure to check out my Chicken Meal Prep Guide and How to Meal Prep for the Week, where I share exactly how I organize meals to make busy weeks so much easier.
When I stock up on chicken breasts, this recipe is always in the rotation along with my Slow Cooker Mexican Chicken, Crockpot Shredded Chicken, and Slow Cooker Salsa Chicken. They’re all easy dump-and-go recipes that make meal prep feel almost effortless.
Whether you’re feeding your family on a busy weeknight, getting ready for game day, or filling your freezer with easy meals, I think this is one of those recipes you’ll find yourself making again and again.
Enjoy!
Ingredients
You only need five simple ingredients to make this Crockpot Buffalo Chicken Recipe, and there’s a good chance you already have most of them in your kitchen. You can find the full measurements in the recipe card below, but here’s a closer look at what you’ll need and why I use each ingredient.
- Boneless Skinless Chicken Breasts. I prefer using boneless, skinless chicken breasts because they’re lean, shred beautifully, and work well in just about every recipe that calls for buffalo chicken. You can substitute boneless, skinless chicken thighs if you prefer, but keep in mind they’ll produce a slightly richer, greasier shredded chicken because of the higher fat content.
- Frank’s Original Hot Sauce. Being from Buffalo, NY, I have to recommend Frank’s Original Hot Sauce. It’s the classic hot sauce used to make authentic Buffalo wing sauce and gives this recipe that signature buffalo flavor. Just a tip. Don’t use Frank’s Buffalo Wing Sauce. We’ll create our own buffalo sauce in the slow cooker by combining the hot sauce with butter, which gives the chicken a much fresher, richer, authentic Buffalo flavor. If you can’t find Frank’s, your favorite cayenne-style hot sauce will work too.
- Ranch Seasoning Mix. Ranch seasoning adds so much flavor to this recipe with very little effort. A store-bought packet works perfectly fine – I usually recommend a higher-quality brand like Simply Organic. But if you have a few extra minutes, my Homemade Ranch Seasoning Mix takes this recipe to the next level. I almost always keep a jar in my pantry because I use it in so many recipes.
- Chicken Broth. A little chicken broth helps keep the chicken juicy while it cooks low and slow. It also creates a flavorful cooking liquid that you can stir back into the shredded chicken after cooking to make it extra moist.
- Salted Butter. If you’ve ever wondered what makes authentic Buffalo wings taste so good, this is the secret. Traditional Buffalo wing sauce isn’t just hot sauce – it’s Frank’s hot sauce mixed with butter. As the butter melts into the sauce, it creates that rich, silky texture and authentic buffalo flavor that Buffalo is famous for. That’s why I never skip the butter in this recipe. It mellows the heat just enough while giving the shredded chicken that classic buffalo wing taste.
Our Favorite Slow Cooker
I’ve been using the Hamilton Beach 6-Quart Programmable Slow Cooker for years, and it’s the one I used to make this Crockpot Buffalo Chicken recipe. It’s reliable, easy to use, and the perfect size for meal prep recipes like this one. I especially love the programmable feature because I can set the cooking time, and it automatically switches to the warm setting once the chicken is done. If you’re looking for a dependable slow cooker, this is the one I recommend most often.
How to Make Crockpot Buffalo Chicken (Step-by-Step)
One of the reasons I make this recipe so often is because it couldn’t be easier. This is a true dump-and-go slow cooker recipe – there’s no browning, sautéing, or prep work beforehand. Just add everything to the crockpot, let it cook, and a few hours later you’ll have juicy shredded buffalo chicken ready for all kinds of meals.
Step 1: Add Everything to the Slow Cooker. Place the chicken breasts into the bottom of your slow cooker. Sprinkle the ranch seasoning evenly over the chicken, then pour in the Frank’s Hot Sauce and chicken broth.
If you’re using my Homemade Ranch Seasoning Mix, use about 3 tablespoons.
Using a pair of tongs or a fork, turn the chicken over a couple of times so it’s coated in the seasonings and sauce.
Step 2: Cook Low and Slow. Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or until the chicken reaches an internal temperature of 165°F.
Tammy’s Tip: I know a lot of slow cooker recipes tell you to cook chicken on HIGH, but I don’t recommend it. Chicken breasts are very lean and can dry out quickly. Cooking them low and slow gives you much juicier, more tender shredded chicken.
Step 3: Shred the Chicken. Remove the cooked chicken from the slow cooker and place it into a large mixing bowl. Use two forks (or a hand mixer if you prefer) to shred the chicken to your desired consistency. Personally, I almost always grab two forks. It’s quick, easy, and saves me from pulling out and cleaning extra equipment.
Step 4: Add the Butter. While the chicken is still hot, stir in the butter until it’s completely melted.
This is one of the most important steps because the butter combines with the hot sauce to create that rich, silky buffalo sauce that’s famous here in Buffalo. It also helps keep the shredded chicken moist and flavorful.
Step 5: Stir in Some of the Cooking Liquid. Add ½ to 1 cup of the cooking liquid from the slow cooker back into the shredded chicken and stir until everything is well coated. Start with ½ cup and add more if needed. You want the chicken to be juicy – not swimming in sauce.
Step 6: Enjoy or Meal Prep. At this point, your Crockpot Buffalo Chicken is ready to use however you’d like! Pile it onto sandwiches, stuff it into wraps, top a salad, stir it into mac and cheese, or portion it into containers for easy lunches and dinners throughout the week.
My Favorite Ways to Use Crockpot Buffalo Chicken
One of the biggest reasons I make this Crockpot Buffalo Chicken recipe so often is because one batch turns into several completely different meals. I’ll usually make it over the weekend and then use it throughout the week for quick lunches, easy dinners, and even game day snacks.
Here are some of my favorite ways to use it.
- Buffalo Chicken Sandwiches. Pile the shredded buffalo chicken onto a toasted bun or crusty roll and top with lettuce, tomato, red onion, and ranch or blue cheese dressing. It’s one of the easiest weeknight dinners and always reminds me of buffalo chicken wings in sandwich form.
- Buffalo Chicken Wraps. Roll the chicken into a tortilla with shredded lettuce, tomatoes, cheddar cheese, and ranch or blue cheese dressing for a quick lunch or dinner. If you like a little crunch, grill the wrap in a skillet for a couple of minutes on each side.
- Buffalo Chicken Salad. This is one of my favorite high-protein lunches. Add the chicken to chopped romaine, cucumbers, tomatoes, celery, carrots, and a drizzle of ranch or blue cheese dressing for an easy meal prep salad.
- Stuffed Baked Potatoes. Spoon the warm buffalo chicken over a baked potato or sweet potato, then top with shredded cheddar cheese, green onions, and a little ranch dressing. It’s hearty, comforting, and incredibly satisfying.
- Buffalo Chicken Mac and Cheese. Stir the shredded chicken into homemade or boxed macaroni and cheese for a quick family dinner. Or, if you want something even more indulgent, make my Buffalo Chicken Mac and Cheese recipe.
- Buffalo Chicken Dip. This chicken is perfect for making my Healthy Buffalo Chicken Dip, which is always one of the first appetizers to disappear at parties and game day gatherings.
- Buffalo Chicken Pizza. Spread ranch dressing or buffalo sauce over pizza dough, then top with shredded buffalo chicken, mozzarella cheese, and red onions before baking.
- Buffalo Chicken Quesadillas. Layer the chicken with cheddar or mozzarella cheese between two tortillas and cook until the cheese is melted and the tortillas are golden and crispy.
- Buffalo Chicken Rice Bowls. Serve the chicken over rice with roasted broccoli, shredded carrots, cucumbers, and a drizzle of ranch dressing for an easy, protein-packed lunch or dinner.
- Buffalo Chicken Nachos. Spread tortilla chips onto a sheet pan, top with buffalo chicken, cheddar cheese, jalapeños, and green onions, then bake until the cheese is melted. Finish with ranch or blue cheese dressing.
- Buffalo Chicken Stuffed Peppers. Mix the buffalo chicken with cooked rice and cheese, then stuff it into bell peppers and bake until the peppers are tender.
- Buffalo Chicken Lettuce Wraps. If you’re looking for a lighter, lower-carb meal, spoon the buffalo chicken into large romaine or butter lettuce leaves and top with shredded carrots, celery, and a drizzle of ranch dressing.
Expert Tips for the Best Crockpot Buffalo Chicken
- Let the Chicken Rest Before Shredding. After removing the chicken from the slow cooker, let it rest for 5 minutes before shredding. This helps the juices redistribute throughout the meat so it stays nice and tender.
- Taste Before Adding More Hot Sauce. Once the chicken is shredded and mixed with the cooking liquid, give it a taste before reaching for more hot sauce. The flavors continue to develop as everything is mixed together, and you may find it’s already the perfect level of heat.
- Use the Cooking Liquid Wisely. Don’t throw away the cooking liquid! Besides stirring some back into the shredded chicken, you can also save a little to add when reheating leftovers. It helps keep the chicken moist and prevents it from drying out.
Swaps and Variations
This Crockpot Buffalo Chicken recipe is so easy to customize based on your family’s preferences or your nutrition goals. Here are some of my favorite ways to change it up.
- Make It Creamy. Stir in 4 ounces of cream cheese and 1 cup of shredded cheddar or mozzarella cheese after shredding the chicken. Let everything heat together for about 20-30 minutes until the cheese is melted and creamy. This version is delicious for sandwiches, dips, and baked potatoes.
- Make It Spicier. If you like extra heat, simply stir in more Frank’s Hot Sauce after shredding the chicken. You can also add a pinch of cayenne pepper or red pepper flakes.
- Use Chicken Thighs. Boneless, skinless chicken thighs work well if you prefer dark meat. They’ll create a richer, juicier shredded chicken, although the finished recipe will be a little higher in fat. You can also use half boneless chicken breasts and and half chicken thighs.
- Make It Gluten-Free. This recipe is naturally gluten-free when you use gluten-free ranch seasoning and a gluten-free hot sauce like Franks Original Hot Sauce Always double-check ingredient labels if you’re cooking for someone with celiac disease or a gluten sensitivity.
- Make It Dairy-Free. Skip the butter and use your favorite dairy-free butter alternative. The flavor will be slightly different, but it’ll still be delicious.
- Lighten It Up. For a lighter meal, use the buffalo chicken in lettuce wraps, stuffed bell peppers, over roasted vegetables, or on top of a big salad instead of serving it on rolls or tortillas.
Meal Prep and Storage Tips
This Crockpot Buffalo Chicken recipe is perfect for meal prep or freezer prep. One batch gives me enough shredded chicken for several lunches and dinners throughout the week, and it freezes beautifully for future meals.
Store in the Refrigerator. After the buffalo chicken has cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
I like using glass meal prep containers because they’re durable, easy to stack, and can go straight from the refrigerator to the microwave. If you’re looking for my favorites, check out my guide to the best glass meal prep containers.
Freeze for Later. This recipe is one of my favorite freezer-friendly chicken recipes.
After the chicken cools completely, divide it into recipe-ready portions and freeze in labeled freezer bags or Souper Cubes. I love using Souper Cubes because they freeze the chicken into convenient portions that are easy to grab whenever I need them.
If you’re looking for more freezer-friendly ideas, be sure to check out my Slow Cooker Chicken Freezer Meals guide for even more recipes that make meal planning easier.
Reheat Without Drying It Out. For the best texture, thaw frozen buffalo chicken overnight in the refrigerator before reheating. When warming leftovers, add a tablespoon or two of the reserved cooking liquid or chicken broth if needed. This helps keep the chicken juicy and prevents it from drying out.
More Healthy Chicken Recipes
If you’re always looking for easy ways to cook chicken, here are a few of my favorite recipes. They’re meal prep-friendly, family-approved, and perfect for busy weeknights.
- Healthy Chicken and Rice
- Sheet Pan Chicken and Vegetables
- Baked Ranch Chicken
- Healthy Chicken Parmesan
- Chicken Broccoli Bake
- Buffalo Chicken Soup
Looking for even more ideas? Browse all of my healthy chicken recipes.
Crockpot Buffalo Chicken
Video
Equipment
- 6-quart slow cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts about 3 -4 medium chicken breasts
- 3 tablespoons homemade ranch seasoning mix or 1 (1.5 ounce) ranch seasoning/dressing packet
- 1 cup Frank's Original Hot Sauce
- 1/2 cup chicken stock
- 2 tablespoons salted butter
Instructions
- Into the crockpot, add the chicken breasts, and sprinkle the ranch seasoning over the top. If you make homemade seasoning then use 3 tablespoons of seasoning.
- Pour the hot sauce and chicken broth over the chicken breasts.
- Using a fork, turn the chicken over a few times, mixing the liquid and seasonings.
- Tightly place the lid on, and then set the slow cooker to cook on low for 5-6 hours. The internal temperature of the chicken should reach 165 degrees.
- Remove the chicken from the slow cooker and place it into a large glass mixing bowl.
- Using a hand mixer or two forks, shred the chicken.
- Add in 2 tablespoons of butter and ½ – 1 cup of liquid from the slow cooker. Stir until butter melts and the chicken is coated with the sauce.
- Use in your favorite buffalo chicken recipes.
Notes
- Cook on LOW for the best texture. Chicken breasts stay much juicier when cooked on LOW for 5–6 hours instead of HIGH.
- Use Frank’s Original Hot Sauce. For authentic Buffalo flavor, use the original cayenne pepper sauce—not Frank’s Buffalo Wing Sauce.
- Don’t skip the butter. Butter combines with the hot sauce to create the rich, silky buffalo sauce that’s famous here in Buffalo.
- Save some of the cooking liquid. Stir ½–1 cup back into the shredded chicken to keep it moist, and save a little extra for reheating leftovers.
- Meal Prep Tip: Make a batch over the weekend and use it throughout the week for wraps, sandwiches, salads, baked potatoes, rice bowls, and more.
- Freezer Tip: Freeze the cooked chicken in recipe-ready portions using freezer bags or Souper Cubes for quick future meals.
- Creamy Buffalo Chicken: Stir in 4 ounces of cream cheese and 1 cup of shredded cheddar or mozzarella after shredding the chicken for a creamy variation that’s perfect for sandwiches, dips, or baked potatoes.
Nutrition
FAQS
I recommend using thawed chicken breasts for the best texture and to ensure the chicken cooks evenly and reaches a safe internal temperature. If you only have frozen chicken, thaw it overnight in the refrigerator before adding it to the slow cooker.
Absolutely! In fact, I think this recipe tastes even better the next day after the flavors have had time to meld together. It’s one of my favorite recipes to make during my weekly meal prep because it’s so easy to use in different meals throughout the week.
I don’t recommend it. Chicken breasts are very lean and can dry out quickly when cooked on HIGH. Cooking the chicken on LOW for 5–6 hours produces much more tender, juicy shredded chicken.
This recipe has a medium buffalo wing flavor with a little kick, but it’s not overwhelmingly spicy. If you want it milder, stir in a little extra butter or cream cheese after shredding the chicken. If you like more heat, simply add extra Frank’s Original Hot Sauce to taste.
Yes! This recipe doubles beautifully as long as your slow cooker is large enough. I often make a double batch when chicken breasts are on sale so I can freeze half for future meals.
Since I’m from Buffalo, NY, I always recommend Frank’s Original Hot Sauce. It’s the classic hot sauce used to make authentic Buffalo wings and gives this recipe the most traditional buffalo flavor.
Definitely! This shredded buffalo chicken is the perfect base for buffalo chicken dip. Simply stir it together with cream cheese, shredded cheese, and ½ cup or so of blue cheese salad dressing for an easy appetizer that’s always a crowd favorite.
Did You Make This Crockpot Buffalo Chicken?
If you made this Crockpot Buffalo Chicken recipe, I’d love to hear how you used it! Leave a comment below and let me know your favorite way to enjoy shredded buffalo chicken. Your ideas may inspire other readers looking for new meal prep ideas!
Julie says
This was awesome! Eating frozen planned leftovers on my salad for lunch!
PLG says
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!!
Fena says
I personally do not care for Ranch dressing, can you taste the ranch flavor in this recipe?
PLG says
No. You can not taste the ranch flavor.
jennib says
I cannot eat ranch…could it be substituted for blue cheese?
Kathy says
Oops! I read the numbers wrong. Each serving is only 4 WW points. Now I am really excited to make this!
Kathy says
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.
Becky says
It’s 8 carbs, 4 WW+ points.
Jill says
I was wondering the same! I just plugged the exact recipe into my WW app and actually got 3 WW points.
Susie says
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 😀
Patricia says
http://www.simplyscratch.com/2014/05/homemade-ranch-dressing-mix.html
Ranch above. Franks below
http://www.food.com/recipe/copycat-franks-red-hot-sauce-494182
Marybeth says
Delish!
We made tonight using wings instead-
worked great.
And I am from Buffalo:)
(but now in Boston, MA)
Tammy Kresge says
That is great! Us Buffalonians are everywhere 🙂
Sophia says
Marybeth, did you adjust the time for the wings?
Erin says
Would this be good on buns as an alternative to traditional shredded chicken?
kelly says
Is the hot sauce HOT …my 1 & 5 yr old love Buffalo wings but aren’t a fan of hot food.
Terri says
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.
Vickey says
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
Jen says
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.
Lara says
Add a little butter and molasses and it cuts the spice level quite nicely
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!!!!!😊😊😊😊😊
goo says
Gotta love goin’ to the pig! So southern
ruth says
is the butter necessary?
Kristen Ferry says
Could you use blue cheese dressing mix instead. I’m not a ranch fan!
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
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!
Jill says
I know the recipe says 6 chicken breasts but approx how much in weight?
Tammy says
3lbs. I will update the recipe to reflect that. Thank you.
lori says
What is the sodium in this recipe? It sounds good…will try if I can find low sodium substitutes…
Amanda says
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.
Susan B says
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!
Tami says
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…
Sonia Figueroa says
In order to make 3 pounds do I just double everything?
Tammy Kresge says
With 3lbs of chicken breast (that’s about 4-5 chicken breasts?) I think you will be safe to keep all the ingredients the same. Maybe add just a little more hot sauce.