Crockpot Buffalo Chicken
This crockpot buffalo chicken is an easy, make-ahead dinner that's perfect for busy weeknights and meal prep. Tender shredded chicken is tossed with buffalo wing sauce right at the end of cooking for the best flavor, then served on buns, in wraps, over baked potatoes, or however you like.
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.