Crockpot Shredded Buffalo Chicken (5-Ingredient Slow Cooker Recipe)
Tender crockpot shredded buffalo chicken made with just 5 ingredients. Juicy, spicy pulled chicken perfect for sandwiches, wraps, nachos, baked potatoes, salads, and easy meal prep. Set it and forget it – ready in 5 minutes prep!
- Prep Time: PT5M
- Cook Time: PT4H
- Total Time: PT4H10M
- Yield: 8
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
• 2-3 lbs boneless skinless chicken breasts or thighs (about 4 breasts)
• 1 to 1.5 cups Frank’s RedHot Buffalo Wings Sauce
• 1/2 cup unsalted butter (1 stick), cubed
• 1 ounce ranch seasoning mix (1 packet)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon onion powder (optional)
Instructions
1. Place chicken in the bottom of a 6-quart crockpot or slow cooker. Season lightly with salt and pepper if desired.
2. Sprinkle garlic powder, onion powder, and entire ranch seasoning packet evenly over the chicken.
3. Scatter cubed butter over the top. Pour buffalo sauce all around, ensuring chicken is fully covered.
4. Cover and cook on LOW for 4-6 hours or HIGH for 2-4 hours, until chicken reaches 165°F internally and shreds easily with two forks.
5. Remove chicken to a cutting board (leave sauce in pot). Shred with two forks into bite-sized pieces.
6. Return shredded chicken to the crockpot. Stir well to coat in sauce. Let sit on WARM for 5-10 minutes to thicken and absorb flavors.
Notes
• Thighs stay juicier; breasts are leaner – mix both for balance
• Low and slow (4-6 hours) yields most tender results
• Frank’s RedHot Original gives authentic wing flavor
• Double recipe for freezer meal prep
• Store fridge 4-5 days, freezer 3 months
• Reheat with splash of chicken broth to prevent drying
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1
- Sodium: 1200
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 35
- Cholesterol: 120