Buffalo Chicken
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
Total
4h 10mServings
8Slow 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.
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Combine the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, sugar, salt, and pepper) and hot sauce in a bowl.
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.
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).
Serve the shredded chicken and sauce on sandwiches, in quesadillas, on top of nachos or salads, or as a dip for crackers and chips.
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.
slow cooker
Yes. Use high pressure for 15-18 minutes, then quick release. Adjust hot sauce to taste after cooking since pressure cooking concentrates flavors differently.
Spice level depends entirely on the hot sauce brand you use. Start with mild sauce and add cayenne or hotter sauce to taste if needed.
Yes. Use any bottled hot sauce you prefer, or make your own with cayenne pepper, vinegar, and butter. Frank's RedHot is a classic choice.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in the slow cooker or microwave.
Shred the chicken and serve on buns, over nachos, atop salads, on pizza, or mixed into dips. Drizzle with ranch or blue cheese dressing.
