Crockpot Buffalo Chicken
Right now, I’m all about super simple crockpot recipes that you can make a big batch of and serve up lots of different ways to keep dinnertimes interesting without constantly scrambling to find new dinners. This shredded buffalo chicken ticks all the right boxes and it’s great for loading into sandwiches or sliders, piling over rice bowls and salads, or stirring through pasta. A true meal prep favorite that’s endlessly versatile!
You’ll also love: crockpot BBQ chicken, crockpot Mexican chicken tinga, crockpot butter chicken curry, and crockpot Thai green curry.
Notes From The Test Kitchen: When I was testing this recipe, I tried adding the buffalo sauce at the beginning of cooking, but I found the flavor became much more mellow after several hours in the slow cooker. Stirring it through after shredding the chicken keeps that classic tangy buffalo flavor front and center, while still giving the sauce a few minutes to heat through and coat every bit of chicken. It’s a small change, but it makes a big difference.
Recipe Notes & Tips
Use your favorite buffalo sauce. Frank’s RedHot Buffalo Wings Sauce is the classic choice and gives that familiar buffalo wing flavor, but any buffalo wing sauce you enjoy will work here.
Taste before adding salt. Buffalo sauce and chicken broth can both be quite salty, so give the chicken a taste after stirring in the sauce. You may find it doesn’t need any extra seasoning.
Want it saucier? If you like lots of sauce for sandwiches, wraps, or rice bowls, stir in another splash of buffalo sauce just before serving.
Your slow cooker may leave more liquid behind. Some slow cookers hold onto more moisture than others. If yours has a lot of cooking liquid left after shredding the chicken, simply spoon a little out before adding the buffalo sauce.
This is a great meal prep recipe! I keep saying this because it’s true, and making a batch will make your life easier. I often make a batch at the start of the week and use it for different meals over the next few days. It completely changes depending on whether you pile it onto a bun, stuff it into a wrap, or serve it over a baked potato.
Storing & Freezing
Store any leftover buffalo chicken in an airtight container in the refrigerator for up to 4 days. It reheats really well, making it perfect for quick lunches or easy dinners later in the week.
This recipe also freezes great. Let the chicken cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the chicken gently in the microwave or in a saucepan over a low heat until hot all the way through. If it looks a little dry, simply stir through a splash of buffalo sauce or chicken broth to loosen it back up.
Note: This is what your chicken will look like after shredding, before stirring through the buffalo sauce. If you still have a lot of liquid, you can spoon some out before adding the sauce.
Serving Ideas
One of the best things about this crockpot buffalo chicken is how many different meals you can get from one batch. Here are some of my favorite ways to serve it:
- Pile it onto toasted brioche buns with ranch or blue cheese dressing and a handful of crunchy coleslaw.
- Stuff it into wraps with shredded lettuce, tomatoes, and cheddar cheese for an easy lunch or dinner.
- Spoon it over baked potatoes and finish with shredded cheese and green onions.
- Load it onto nachos with plenty of cheese, then bake until melted and bubbly.
- Make buffalo chicken quesadillas with plenty of mozzarella or Monterey Jack.
- Serve it over rice with avocado and a drizzle of ranch for an easy rice bowl.
- Add it to a salad if you’re after something a little lighter.
- Use it for sliders when you’re feeding a crowd. Great for game days and casual get togethers.
Crockpot Buffalo Chicken
Ingredients
- 3 pounds boneless & skinless chicken breasts
- 1 cup chicken broth
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buffalo wing sauce such as Frank's RedHot Buffalo Wings Sauce
- Salt to taste
Instructions
- Place the chicken breasts in the slow cooker.
- Sprinkle over the black pepper, garlic powder, and onion powder.
- Pour the chicken broth over the chicken.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
- Shred the chicken directly in the slow cooker using two forks.
- Stir in the buffalo wing sauce until the chicken is evenly coated.
- Cover and cook on Low (or Warm) for another 10–15 minutes, just until the sauce is heated through.
- Taste and season with salt if needed before serving.
Tried this one? I’d love to hear how it turned out, and also how you served it! Leave a comment and a rating below.