Crockpot Buffalo Chicken

overhead of buffalo chicken in a glass bowl.

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.

4.78 from 9 votes

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Course: dinner recipe, Main Course

Cuisine: American

Keyword: crockpot buffalo chicken, pulled buffalo chicken, shredded buffalo chicken, slow cooke buffalo chicken

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: people

Calories: 195kcal

Author: Tammy Overhoff

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.

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