Buffalo Chicken

Name: Slow Cooker Buffalo Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 Tbsp buttermilk powder ($0.15); 1/2 tsp dried parsley ($0.05); 1/4 tsp dried dill ($0.03); 1/4 tsp onion powder ($0.02); 1/8 tsp garlic powder ($0.02); 1/4 tsp lemon pepper ($0.02); 1/8 tsp sugar ($0.01); 1/8 tsp salt ($0.01); 1/8 tsp freshly cracked black pepper ($0.01); 12 oz. hot sauce** ($2.19); 2 lbs. boneless, skinless chicken breasts ($5.34); 4 Tbsp butter ($0.40)

Slow Cooker Buffalo Chicken is a tender, tangy meat that absorbs hot sauce and buttermilk seasoning, making it endlessly versatile for sandwiches, nachos, salads, and more.

⚡Crock Pot

🌍American 🏷️Buffalo chicken 🏷️Crock pot chicken 🏷️Slow cooker chicken

Total

4h 10m

Servings

8

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Budget Bytes · by Adapted from Allrecipes.com

Ingredients

2 Tbsp buttermilk powder ($0.15)
1/2 tsp dried parsley ($0.05)
1/4 tsp dried dill ($0.03)
1/4 tsp onion powder ($0.02)
1/8 tsp garlic powder ($0.02)
1/4 tsp lemon pepper ($0.02)
1/8 tsp sugar ($0.01)
1/8 tsp salt ($0.01)
1/8 tsp freshly cracked black pepper ($0.01)
12 oz. hot sauce** ($2.19)
2 lbs. boneless, skinless chicken breasts ($5.34)
4 Tbsp butter ($0.40)

12 Ingredients

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Instructions

1
Combine the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, sugar, salt, and pepper) and hot sauce in a bowl.
2
Place the chicken breasts in the bottom of a 3 quart or larger slow cooker. Cut the butter into chunks and place the butter on top of the chicken. Pour the hot sauce mixture over the chicken and butter.
3
Place the lid on the slow cooker and cook on low heat for four hours. After four hours, use two forks to shred the chicken (if it's not tender enough to shred yet, let it cook a little longer).
4
Serve the shredded chicken and sauce on sandwiches, in quesadillas, on top of nachos or salads, or as a dip for crackers and chips.

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Tips & Notes

Pro tips

Cook on low for 6-8 hours or high for 3-4 hours until chicken shreds easily with a fork; overcooking will dry it out.
Stir the hot sauce halfway through cooking to ensure even coating and flavor distribution.
Reserve some cooking liquid before shredding—use it to adjust sauciness when serving, especially if reheating.
Add the buttermilk powder blend at the start; it seasons throughout cooking rather than sitting on top.

Substitutions

Hot sauce → Frank's RedHot, Louisiana, or any bottled hot sauce (flavor profile will vary)
Buttermilk powder → 2 Tbsp fresh buttermilk mixed into the hot sauce (if available)

Storage & make-ahead

Refrigerate shredded chicken in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently with a splash of water in the slow cooker or microwave.

Equipment

slow cooker

Common Questions

Can I make this buffalo chicken in an instant pot?

Yes. Use high pressure for 15-18 minutes, then quick release. Adjust hot sauce to taste after cooking since pressure cooking concentrates flavors differently.