Crockpot Shredded Buffalo Chicken (5-Ingredient Slow Cooker Recipe)

Crockpot shredded buffalo chicken delivers tender, spicy, and flavorful chicken straight from your slow cooker. This easy recipe uses simple ingredients and turns into versatile shredded chicken perfect for sandwiches, salads, wraps, and more.

Why You’ll Love This Crockpot Buffalo Chicken

This slow cooker buffalo chicken stands out for busy cooks.

• Hands-off cooking means set-it-and-forget-it convenience for weeknight dinners or game day.
• Customizable spice levels suit mild eaters and heat lovers alike.
• Freezer-friendly and ideal for meal prep – make once, eat all week.
• High-protein base works for low-carb wraps, salads, or bowls.
• Family-friendly flavor with creamy ranch balancing the tangy buffalo sauce.

Ingredients You’ll Need

Gather these pantry staples for juicy results every time.

Main Ingredients

• 2-3 lbs boneless skinless chicken breasts (or thighs for extra juiciness)
• 2 cups buffalo hot sauce (Frank’s RedHot recommended for authentic flavor)
• 1 packet (1 oz) ranch seasoning mix (or 2 tbsp homemade)
• 1/2 cup unsalted butter (sliced; use ghee for dairy-free)
• 4 garlic cloves (minced)
• 1 small onion (diced, optional for extra flavor)

Optional Add-Ins for Creaminess

• 8 oz cream cheese (cubed, for dip-style texture)
• 1/2 cup sour cream or Greek yogurt (stirred in at end)

Ingredient Notes and Substitutions

Fresh chicken shreds best, but see troubleshooting for frozen tips.
Chicken thighs add richness; breasts keep it lean and high-protein (about 30g protein per serving).
Swap buffalo sauce brands – Frank’s delivers classic tang, while others vary in heat.
For milder flavor, mix half buffalo sauce with half BBQ sauce.
Dairy-free? Use coconut milk or skip butter for a lighter version.

How to Make Crockpot Shredded Buffalo Chicken

Prep takes minutes before the slow cooker does the work. Follow these steps for perfect texture.

Step-by-Step Instructions

1. Spray your crockpot insert with nonstick spray. Add diced onion and minced garlic to the bottom.
2. Place chicken breasts on top in a single layer. Sprinkle ranch seasoning evenly over chicken.
3. Pour buffalo sauce over everything. Add sliced butter on top – it melts into the sauce.
4. Cover and cook on low for 5-6 hours or high for 3-4 hours, until chicken reaches 165°F internally and shreds easily.
5. Remove chicken to a cutting board. Shred with two forks or a hand mixer. Return to sauce and stir.
6. Optional: Stir in cream cheese or sour cream for creamy buffalo chicken. Simmer on warm 10-15 minutes to thicken.

Cooking Time Guide

Chicken Amount	Low (hours)	High (hours)	Notes
2 lbs fresh	5-6	3-4	Shreds easily at 165°F
3 lbs fresh	6-7	4-5	Check at minimum time
Frozen chicken	7-8	5-6	Add 1/2 cup broth; thaw first if possible

Tips for Perfect Slow Cooker Buffalo Chicken Every Time

• Avoid overfilling: Leave 1/2 inch headspace for even cooking.
• Test doneness by shredding a piece – it should pull apart effortlessly.
• For thicker sauce, remove lid last 30 minutes or use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Spice it up: Add 1 tsp cayenne or chili powder with ranch mix.
• Don’t skip butter – it mellows heat and keeps chicken moist.

Variations: Creamy, Healthy, and Extra Spicy

Creamy Crockpot Buffalo Chicken

Stir in 8 oz cubed cream cheese after shredding. Cook on warm 15 minutes. Ideal for dips or sliders.

Healthy High-Protein Version

Blend 1 cup cottage cheese with 1/4 cup buffalo sauce and ranch seasoning. Use instead of butter for 40g protein per serving, low-fat.

Extra Spicy or Kid-Friendly Mild

Double buffalo sauce and add 1 tsp cayenne for heat lovers. For kids, use half buffalo sauce, half ranch dressing, and extra sour cream.

How to Serve Shredded Buffalo Chicken

Transform this shredded chicken into meals everyone craves.

• Sandwiches and Sliders: Pile on toasted buns or slider rolls with ranch, blue cheese crumbles, pickles, and coleslaw.
• Wraps and Lettuce Wraps: Stuff into tortillas or romaine leaves with shredded lettuce, tomato, and avocado.
• Salads and Bowls: Top greens, quinoa, or rice bowls with chicken, carrots, celery, feta, and light vinaigrette.
• Nachos or Tacos: Layer over tortilla chips or shells with cheese, jalapeños, and salsa.
• Baked Potatoes or Quesadillas: Stuff split potatoes or grill in tortillas with cheddar and onions.

What to Serve on the Side

Pair with cooling sides to balance spice.

• Celery and carrot sticks with ranch dip.
• Creamy coleslaw or potato salad.
• Roasted veggies, corn on the cob, or sweet potato fries.
• Chips and guac for casual game day spreads.

Storage, Freezing, and Reheating Instructions

How to Store Leftover Buffalo Chicken

Keep in airtight containers in fridge up to 4 days. Sauce keeps it moist.

How to Freeze Shredded Buffalo Chicken

Portion into freezer bags (flatten for space). Freeze up to 3 months. Thaw overnight in fridge.

How to Reheat Without Drying Out

Stovetop: Warm with splash of broth over medium heat. Microwave: Cover loosely, heat 1-2 minutes per cup. Oven: 350°F covered for 15 minutes.

Troubleshooting: Common Crockpot Buffalo Chicken Problems

Chicken Turned Out Dry

Overcooked or low liquid. Next time, check early and add 1/4 cup chicken broth with sauce.

Sauce Is Too Thin or Watery

Cook uncovered 20-30 minutes post-shredding or stir in cream cheese. Reduce sauce quantity next batch.

Too Spicy or Too Salty

Dilute with sour cream, Greek yogurt, or extra shredded chicken. Serve with cooling toppings like ranch-dipped veggies.

Chicken Won’t Shred

Needs more time – recook 30 minutes and test at 190°F internal for easiest shredding. Use stand mixer for tough pieces.

Frequently Asked Questions About Crockpot Buffalo Chicken

Can I use frozen chicken in the crockpot for this recipe?
Yes, but add 1-2 hours to cook time and 1/2 cup broth to prevent dryness. Thaw first for best texture and food safety.

How long does buffalo chicken take in the crockpot on low vs high?
Low: 5-7 hours for 2-3 lbs. High: 3-5 hours. Always verify with internal temperature of 165°F.

Is this crockpot buffalo chicken recipe healthy?
Absolutely – lean chicken provides high protein (30g+ per serving). Opt for low-fat dairy or cottage cheese version for under 300 calories per serving.

How can I make this buffalo chicken less spicy?
Use mild buffalo sauce, add more ranch seasoning, or mix in sour cream after shredding. Top with cooling ranch or blue cheese.

Can I make this buffalo chicken in the Instant Pot?
Yes – pressure cook on high 10 minutes for fresh chicken (15 for frozen), natural release 10 minutes, then shred.

Can I double this recipe for a crowd?
Yes, use a 6-7 qt crockpot. Cook times stay similar but check doneness early.

How do I make this dairy-free?
Skip butter and cream cheese. Use coconut oil and coconut milk for creaminess.

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