This Slow Cooker Buffalo Chicken recipe is tender, spicy, tangy, and rich all at the same time and there are a hundred different ways you can use it! Sandwiches, dips, salads, pizza, and more. You can use this insanely easy and delish shredded buffalo chicken so many ways! I’m sure this is something you’ll want to make over and over again throughout football season and the holidays.
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“Beth, I’ve been making your recipes since 2014 and they never fail me! This was a WINNER. So many ideas and meals to make with it. Bowls, dips, quesadillas, pizza, salad etc. I will be making more ASAP! Thanks for all your hard work that goes into the recipes.”
WAFA
This Slow Cooker Buffalo Chicken recipe was one of the top things I was looking forward to making once I figured out the formula for my Homemade Ranch Seasoning. If you’re a fan of bold, tangy, and spicy flavors, this is about to become your new favorite meal prep recipe! It’s insanely easy to make — just toss everything in the slow cooker and let it work its magic. The result? Tender, juicy, shredded chicken coated in that irresistible Buffalo sauce flavor. It’s perfect for sandwiches, wraps, salads, pizzas, or even stuffed into baked potatoes. Plus, it stores beautifully, making it a lifesaver for busy weeks. Get ready to add this one to your regular rotation!
Slow Cooker Buffalo Chicken
Servings 8 ½ cup eachIngredients
Ranch Seasoning*
- 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)
Buffalo Chicken
- 12 oz. hot sauce** ($2.19)
- 2 lbs. boneless, skinless chicken breasts ($5.34)
- 4 Tbsp butter ($0.40)
Instructions
- 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.
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Equipment
- Slow Cooker
Notes
Nutrition
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How to Make Slow Cooker Buffalo Chicken Step-by-Step Photos
Make the ranch seasoning: Combine the ingredients for the ranch seasoning (2 Tbsp buttermilk powder, ½ tsp dried parsley, ¼ tsp dried dill, ¼ tsp onion powder, ⅛ tsp garlic powder, ¼ tsp lemon pepper, ⅛ tsp sugar, ⅛ tsp salt, ⅛ tsp pepper) with one 12 oz. bottle of vinegar-based hot sauce.
Add chicken to slow cooker: Place about 2 lbs. boneless, skinless chicken breast in the bottom of a slow cooker. Cut 4 Tbsp butter into chunks and place them on top of the chicken.
Pour the hot sauce mixture over the chicken and butter in the slow cooker.
Place the lid on the slow cooker and cook the chicken on low heat for four hours.
After four hours the chicken should be tender and easily shreddable using two forks (if it’s not, let it cook another 30 minutes).
Fully shred the chicken, then enjoy!
How to store and reheat
To store leftovers transfer to an airtight container and refrigerate for 3-4 days. To reheat, microwave in 30-second intervals, stirring in between, or warm it in a skillet over medium heat with a splash of broth or water to keep it juicy.
You can also freeze this chicken for up to 3 months. Thaw overnight in the fridge before reheating.
SERVING Suggestions
I love serving this on a bun with Creamy Coleslaw or turning it into a buffalo chicken dip. You can pile the chicken onto crisp iceberg, top with chopped celery, shredded carrots, and blue cheese dressing or add it to a pizza with a white sauce and top with a little mozzarella and maybe a drizzle of ranch after baking. It is so diverse as a meal option! You might also like our Buffalo Chicken Pasta recipe!
I enjoyed this recipe. I used it meal perp some buffalo chicken bowls for lunch/
Hi Im currently staying at a hotel (in the middle of a move rn!) I dont have my car atm bc it’s in the shop so I cant leave my house to buy the ingredients for the ranch. do you think if you leave out the ranch seasoning it will still taste good? or should I just use all the ingredients I have even tho im missing some. I dont have the dill weed or the buttermilk powder.
Just be aware that you’re eliminating two of the most important elements of ranch! But if you’re okay with that, the recipe will definitely still work! It’ll be just a slightly different flavor, but still good I think. :)
Happy I found this site, with food prices out of control!
My wife and friends enjoyed it a star more than I did. They loved it! I used the instructions for chicken dip by adding a block of cream cheese. It’s as good as any chicken dip that I’ve ever had. I’ll lean on this for most NFL game days : )
It calls for dried dill, but should I use dill weed or dill seed? I have both.
Dill weed. :)
Super easy, super delicious. I used the shortcut of using ranch powder instead of mixing it from scratch and it is incredible. My one issue is that I live alone and quickly got tired of making buffalo chicken sandwiches. So what I did was I tossed together the remaining few cups of chicken and a jar of tomato sauce and made buffalo chicken spaghetti and I now have a new favorite pasta dish.
This recipe is phenomenal, and so easy! I used a ranch packet since I didn’t have all the seasonings. I also used a bottle of buffalo sauce by mistake because I misread the directions, and it still tasted great!
I cheated and used a ranch packet and it was still absolutely delicious, and I had leftovers for lunches!
Can’t wait to try this!
I want to make this Beth an anyone on your team that can offer up an answer as too what if I don’t have access to butter milk powder. What’s a good substitute? Thanks you guys rock.Â
Oops just read the modification. Sorry guys
I made this with Aldi hot sauce. The chicken was done after 4 hours but a little tough to shred (not fall-apart tender), but the BF and I loved!
Would it make a difference if I used chicken thighs?
I wouldn’t change the cooking time or anything, but the end result will be a different texture.
This has become a staple for me. The best.
Made this with a ranch packet and had no issues. Was great paired with Hawaiin Rolls for mini sliders.
This looks so great, but I’m not in America so ranch dressing powder or buttermilk powder are not available here. Could I put normal ranch dressing in or would that make it too runny?
Unfortunately, I haven’t tried that, so I’m not sure how it would turn out. I think a better option would be to just add the herbs and spices from the ranch seasoning and skip the powdered buttermilk. You’ll still be adding a lot of flavor that way. :)