Why We Love This Crockpot Buffalo Chicken Recipe
Buffalo Chicken just goes hand in hand with tailgating. Buffalo Chicken Dip was one of the first things I learned to cook (I guess that counts as cooking?) and since that glorious day, I’ve made it hundreds of times. If there is a Buffalo chicken sandwich listed on a menu, you better believe I’m ordering it. But I don’t want just to enjoy it when we are out to eat, I want to enjoy it tailgating at home too!! To make this recipe, all you need is a slow cooker, chicken breasts, ranch seasoning, and some Buffalo sauce. You’ll feel like you’re in your favorite restaurant watching your favorite team win on game day. Or in my case, as a Mizzou fan, most likely you’ll be watching them lose. But you get the idea.
Slow Cooker Buffalo Chicken Sandwiches
My absolute favorite way to enjoy this crockpot Buffalo chicken is on a soft toasted bun topped with extra homemade Buffalo sauce, a slice of cheese, a drizzle of blue cheese or ranch dressing, and some crispy ranch fried pickles. Yum!
How to Store and Reheat
Store leftover crockpot Buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a crockpot or in the microwave until warmed through.
How to Freeze
Freeze crockpot Buffalo chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
You can serve this juicy slow cooker Buffalo chicken on a sandwich (pictured), in a wrap, on a salad, in enchiladas or tacos, over nachos, or on a bed of mashed potatoes. Just don’t forget the ranch pickles!
More Buffalo Chicken Recipes To Try
Crockpot Buffalo Chicken Dip Stuffed Buffalo Chicken Buffalo Chicken Chili Buffalo Chicken Soup Buffalo Chicken Meatballs Buffalo Wings
How to Make Crockpot Buffalo Chicken Step by Step
Cook the Chicken: Spray your crockpot with nonstick spray, then place 5 boneless, skinless chicken breasts along with ¾ of a 12-ounce bottle of hot sauce and all of a 1-ounce ranch seasoning packet into the crock. Cook on low for 6-7 hours or on high for 3½-4 hours. Shred the Chicken: Add 1½ tablespoons of unsalted butter and the remaining ¼ of a 12-ounce bottle of hot sauce, and shred the chicken with two forks. Stir to combine. (Optional) Make Sandwiches: To assemble sandwiches, place 1 slice of cheese and a heaping portion of chicken on a toasted bun. Top with ranch or blue cheese dressing and Ranch Fried Pickles.
