Crockpot Buffalo Chicken is so simple, delicious, and versatile! If you love chicken and love spicy food, it doesn’t get better than slow cooker Buffalo chicken… making a great topping for sandwiches, tacos, nachos, and more!
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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!
We prefer to cook our chicken on low for 6-7 hours, but if you’re in a rush, you can cook it on high for 3-4 hours. Cooking on high does put it at risk of drying out, though, so watch carefully!
As mentioned above, cooking on low for longer helps prevent the chicken from drying out. You can also swap the chicken breasts for thighs for a juicier cut if you prefer. Cook time is exactly the same!
The chicken should be covered in liquid, but it does not need to be fully submerged in order to cook through.
5-Star Review
“This is one ultimate sandwich! So much easier to make than I thought it would be too!” -Erin
More Buffalo Chicken Recipes To Try
- Crockpot Buffalo Chicken Dip
- Stuffed Buffalo Chicken
- Buffalo Chicken Chili
- Buffalo Chicken Soup
- Buffalo Chicken Meatballs
- Buffalo Wings
Crockpot Buffalo Chicken Recipe
Ingredients
- 5 boneless, skinless chicken breasts thawed if frozen
- 12 ounces hot sauce divided (I used Franks RedHot)
- 1 ounce ranch seasoning (1 packet)
- 1½ tablespoons unsalted butter
To Make Sandwiches
- 6 hamburger buns
- 6 slices gouda cheese (cheddar would also be delish!)
- Ranch dressing or blue cheese dressing
- Ranch Fried Pickles for topping
Instructions
- Spray your crockpot with nonstick spray, then place the chicken breasts along with ¾ of the bottle of hot sauce and all of the ranch seasoning into the crock.5 boneless, skinless chicken breasts, 12 ounces hot sauce, 1 ounce ranch seasoning
- Cook on low for 6-7 hours or on high for 3½-4 hours.
- Add the butter and the remaining ¼ bottle of hot sauce, and shred the chicken with two forks. Stir to combine.1½ tablespoons unsalted butter
- To assemble sandwiches, place cheese and chicken on a toasted bun. Top with ranch or blue cheese dressing and Ranch Fried Pickles.6 hamburger buns, 6 slices gouda cheese, Ranch dressing, Ranch Fried Pickles
Video
Becky’s Tips
- Nutritional information is for the chicken only, not the assembled sandwiches.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
This looks so great! Question: do you shred the cooked chicken in the crockpot or take it out first? Thanks!
We shred it right in the crockpot for convenience!
Will be trying this!! How do you make the ranch fried pickles?? can’t wait!
Follow the recipe linked here!
Super simple prep.. literally 3 ingredients into crock pot! I thought it was perfect, but a little hot/spicy for 2 out of 4 people. I subbed ciabatta rolls for the onion rolls. Didn’t end up putting fried ranch pickles on because they turned out really thick and soft. Will definitely make again!
We’re so glad you enjoyed it, Ashley! Feel free to adjust the spice to your tastes!