Buffalo Chicken Crock Pot
This slow-cooked buffalo chicken is spicy, tender, and incredibly easy to make. Perfect for meal prep, game day, or a crowd-pleasing dinner!
Equipment
- Slow Cooker
Ingredients
- 3-4 pounds chicken breasts or thighs
- 1 cup buffalo hot sauce preferably Frank's RedHot
- 4 tbsp butter melted
- 2 tbsp ranch seasoning mix 1 packet
- 4 oz cream cheese optional
- 2 stalks celery diced, optional
- 3-4 cloves garlic minced, optional
- 1-2 tbsp honey or brown sugar optional
- 1 tbsp white vinegar optional
Instructions
- Lightly spray your crock pot with non-stick cooking spray or use a slow cooker liner.
- Place chicken breasts or thighs in the bottom of your slow cooker in a single layer if possible.
- In a medium bowl, whisk together the hot sauce, melted butter, and ranch seasoning packet until well combined.
- Pour the buffalo sauce mixture evenly over the chicken, making sure all pieces are coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Check that chicken has reached an internal temperature of 165°F and shreds easily with a fork.
- Using two forks, shred the chicken directly in the slow cooker.
- Stir everything together well and let it sit for 10–15 minutes with the lid off to allow the chicken to absorb the sauce.
- Taste and adjust seasoning if needed, adding more hot sauce for heat or a splash of ranch dressing for creaminess.
- Serve hot in your preferred style – on buns, in wraps, over rice, or as a topping.
Notes
Adjust the spice level to your preference. If sauce is too thin, you can thicken it with a little cornstarch slurry. Freezes well for later use.
