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Easy Crockpot Buffalo Chicken

A white bowl filled with bright orange, shredded buffalo chicken mixture sitting on a wooden cutting board.
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Make tender, shredded buffalo chicken using your slow cooker. This recipe is simple and yields versatile chicken for meals or appetizers.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10 oz) bottle of your favorite buffalo wing sauce
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1/4 cup butter, cut into pieces
  • 1 teaspoon garlic powder

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the buffalo wing sauce and ranch or blue cheese dressing over the chicken.
  3. Distribute the pieces of butter on top of the chicken.
  4. Sprinkle the garlic powder over everything.
  5. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165°F internal temperature.
  6. Remove the chicken breasts and shred them using two forks.
  7. Return the shredded chicken to the slow cooker and stir well to coat it completely with the sauce.
  8. Keep warm on the ‘Keep Warm’ setting until ready to serve.

Notes

  • Shred the chicken directly in the slow cooker for maximum flavor absorption.
  • Use this shredded chicken for sandwiches, tacos, wraps, or mixed into mac and cheese.
  • Adjust the amount of buffalo sauce for your preferred spice level.

Nutrition

Find it online: https://sundayflavor.com/buffalo-chicken-easy-crockpot-recipe/