This slow cooker Buffalo chicken is the game-day food of my dreams! Ranch-seasoned chicken breasts slow-cooked in the crockpot to tender perfection, shredded, and tossed with spicy Buffalo sauce…what could be better? This is a great set-it-and-forget-it recipe that I can get going early in the morning while I clean up for company. Everyone loves this spicy buffalo pulled chicken, which is perfect for sandwiches. And I love how easy it is to make with just 4 ingredients!
Crockpot Buffalo Chicken Recipe
I make shredded chicken in my crockpot almost every week because it’s so versatile and delicious. Now this slow cooker Buffalo chicken is my latest obsession. I season the chicken breasts with ranch seasoning mix and cook them right in the Buffalo sauce (with butter to keep things moist) for the most flavorful shredded chicken I’ve ever tasted. This is such an easy recipe to toss together for game day or a potluck, and it’s always a big hit with my family.
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Serving Tip
This delicious crockpot Buffalo pulled chicken is great over rice, noodles, or potatoes. It also makes a great taco or sandwich filling. My favorite way to enjoy it is on a fluffy hamburger bun with plenty of ranch dressing and green onions (as pictured).
Slow Cooker Buffalo Chicken Recipe
This slow cooker Buffalo chicken is the best game-day food! Shredded and tossed in Buffalo sauce, it’s so moist and delicious.
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Serves 6 servings
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Place the chicken breasts in the crockpot and sprinkle the ranch seasoning over top. Toss the chicken in the seasoning until completely coated.
2 pounds boneless, skinless chicken breasts, 1 ounce ranch seasoning
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Pour the Buffalo sauce over the chicken, and top with the cubed butter.
1 cup Buffalo sauce, 3 tablespoons unsalted butter
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Cook on high for 4-5 hours, or on low for 6-8 hours.
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Shred the chicken right in the crockpot, or remove and shred on a cutting board. Toss the shredded chicken back in the Buffalo sauce in the crockpot.
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Serve with ranch dressing, chopped green onion, and crumbled blue cheese, if desired.
ranch dressing, chopped green onion, crumbled blue cheese
Storage: Store Buffalo chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Slow Cooker Buffalo Chicken Recipe
Amount Per Serving (1 serving)
Calories 236
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 112mg37%
Sodium 1757mg76%
Potassium 561mg16%
Carbohydrates 3g1%
Sugar 0.01g0%
Protein 32g64%
Vitamin A 220IU4%
Vitamin C 2mg2%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Buffalo Chicken in the Slow Cooker
Gather your Ingredients: Gather up everything you need to begin. Cube the butter.
Season the Chicken: Place 2 pounds boneless, skinless chicken breasts in the crockpot and sprinkle 1 ounce ranch seasoning over the chicken. Toss the chicken in the seasoning until completely coated.
Cook the Chicken: Pour 1 cup Buffalo sauce over the chicken, and top with the cubed 3 tablespoons unsalted butter. Cook on high for 4-5 hours, or on low for 6-8 hours.
Shred the Chicken: Shred the chicken in the crockpot, or on a cutting board. Toss the shredded chicken in the Buffalo sauce.
Garnish and Serve: Serve your shredded crockpot Buffalo chicken with ranch dressing, chopped green onion, and crumbled blue cheese.
How to Store, Freeze, and Reheat
Store pulled Buffalo chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave, or on the stovetop until warmed through.