Crockpot Buffalo Chicken

I’ve included some videos I found relevant and helpful. 😍

Crockpot Buffalo Chicken is a tasty and simple meal you can make at home. You only need a few ingredients to create this spicy and tangy dish. The crockpot does all the work, cooking the chicken until it’s tender enough to shred easily.

This recipe is great for busy days or when you want to feed a crowd. You can use the shredded buffalo chicken to make sandwiches, wraps, or even top salads. It’s a versatile dish that’s sure to please buffalo sauce fans.

Exact Ingredients List

Here’s what you’ll need to make this tasty Crockpot Buffalo Chicken:

For the chicken:
• 5 boneless, skinless chicken breasts (thawed)
• 12 ounces hot sauce (like Frank’s RedHot)
• 1 packet (1 ounce) ranch seasoning mix
• 1½ tablespoons unsalted butter

For the sandwiches:
• 6 hamburger buns
• 6 slices gouda cheese (or cheddar)
• Ranch or blue cheese dressing
• Ranch Fried Pickles for topping

You’ll use most of the hot sauce (¾ of the bottle) when cooking the chicken. Save the last ¼ to add at the end with the butter.

Don’t forget to spray your crockpot with non-stick spray before you start. This will make cleanup much easier later.

Remember, you can always adjust the amount of hot sauce to make it milder or spicier. Start with less if you’re not sure, and add more to taste at the end.

Instructions

Cook the Chicken: Spray your crockpot with nonstick spray, then place 5 boneless, skinless chicken breasts along with ¾ of a 12-ounce bottle of hot sauce and all of a 1-ounce ranch seasoning packet into the crock. Cook on low for 6-7 hours or on high for 3½-4 hours.

Shred the Chicken: Add 1½ tablespoons of unsalted butter and the remaining ¼ of a 12-ounce bottle of hot sauce, and shred the chicken with two forks. Stir to combine.

(Optional) Make Sandwiches: To assemble sandwiches, place 1 slice of cheese and a heaping portion of chicken on a toasted bun. Top with ranch or blue cheese dressing and Ranch Fried Pickles.

Possible Substitutes List & Recipe Variations

You can easily switch up this crockpot buffalo chicken recipe. Try these tasty swaps:

• Chicken: Use boneless thighs instead of breasts for extra flavor
• Hot sauce: Swap Frank’s RedHot for Sriracha or your favorite hot sauce
• Ranch seasoning: Try Italian dressing mix or taco seasoning for a twist

Want to make it lighter? Skip the butter or use a low-fat ranch packet.

For serving, you have lots of options:

• Stuff it in pitas or wraps instead of buns
• Top a salad with the shredded chicken
• Serve over rice or cauliflower rice
• Use as a dip with celery sticks and carrots

Cheese lovers can mix in some shredded cheddar or blue cheese crumbles. For extra heat, add a dash of cayenne pepper.

Don’t like ranch? Blue cheese dressing works great too. You can also try a creamy avocado sauce for a change.

The pickles are optional – leave them off if you’re not a fan. Sliced onions or tomatoes make good toppings too.

Remember, you can always adjust the amount of hot sauce to make it milder or spicier to suit your taste.

Tips, Tricks & Storing

For extra flavor, try adding a splash of Worcestershire sauce to the crockpot. This gives the buffalo chicken a deeper taste.

You can use frozen chicken breasts, but add an extra hour to the cooking time. Make sure they’re fully cooked before shredding.

If you like your buffalo chicken spicier, add more hot sauce at the end. For a milder version, use less hot sauce and add some butter.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. You can reheat the chicken in the microwave or on the stove.

This buffalo chicken is great for meal prep. Make a big batch on Sunday and use it throughout the week for sandwiches, salads, or wraps.

Try using the buffalo chicken as a topping for nachos or pizza. It’s a tasty twist on classic recipes.

Freeze extra portions for quick meals later. Put cooled chicken in freezer bags and use within 3 months. Thaw in the fridge overnight before reheating.