Dinner

Slow Cooker Buffalo Chicken Recipe

ByMarina Montclair November 1, 2025November 1, 2025

Introduction

Slow Cooker Buffalo Chicken is a simple and flavorful dish perfect for busy days. Tender chicken slow-cooked in spicy buffalo sauce makes for an easy and delicious meal that everyone will love.

The image shows a close-up of an open sandwich with two main layers. The bottom layer is a white bread roll sliced in half with a light golden brown crust and soft inside. On top of the bread is a thick layer of shredded chicken coated in a rich, orange-red sauce that looks moist and flavorful, giving the chicken a textured, fibrous look. The top layer consists of a small amount of white coleslaw with thin strips of cabbage mixed with green herbs, adding a fresh contrast in color and texture to the saucy chicken. The sandwich sits on a white plate against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts (thighs can be substituted for extra juiciness)
1 cup buffalo sauce (such as Frank’s or your favorite brand)
2 tbsp butter, melted
1 packet ranch seasoning mix
1 clove garlic, minced
Salt and pepper, to taste

Instructions

Step 1: Place the chicken breasts in the slow cooker in an even layer.
Step 2: In a small bowl, whisk together the buffalo sauce, melted butter, ranch seasoning, and minced garlic.
Step 3: Pour the sauce mixture evenly over the chicken, making sure it is fully coated.
Step 4: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
Step 5: Shred the chicken using two forks directly in the slow cooker to allow it to absorb the sauce.
Step 6: Serve hot on buns, in wraps, or over rice. Add ranch or blue cheese dressing for extra flavor if you like.

Tips & Variations

Switch to chicken thighs for a juicier texture and more flavor.
For a milder version, reduce the amount of buffalo sauce or mix in some honey.
Add chopped celery or carrots to the slow cooker for extra crunch and nutrition.
Use leftovers to make buffalo chicken salad or tacos the next day.

Storage

Store leftover buffalo chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stove with a splash of water to keep it moist. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows an open sandwich with two main layers on a white plate set on a white marbled surface. The base layer is a slice of golden toasted bread with a slightly crispy texture. On top is a generous mound of shredded chicken coated in a rich, orange-red sauce, giving it a moist and tender look. At the center of the chicken layer, there is a small topping of creamy white coleslaw with finely shredded cabbage and small specks of green herbs, adding contrast and freshness to the image. In the background, another similar sandwich is slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier, more flavorful result. Adjust cooking time slightly if needed, but thighs generally work well on the same settings.

Do I have to use ranch seasoning mix?

No, you can substitute with your own blend of dried herbs and spices if preferred. Ranch seasoning adds a classic tangy flavor but isn’t essential for making the dish delicious.

Slow Cooker Buffalo Chicken Recipe

★★★★★

4.9 from 93 reviews

Author: Marina
Total Time: 6 hours 10 minutes to 7 hours 10 minutes (LOW) / 3 hours 10 minutes to 4 hours 10 minutes (HIGH)
Yield: 6 servings 1x

Description

This Slow Cooker Buffalo Chicken recipe offers a deliciously easy and hands-off way to enjoy tangy, spicy buffalo chicken. Perfect for sandwiches, wraps, or served over rice, the chicken is slow-cooked until tender and shredded in its flavorful buffalo butter sauce, making it juicy and packed with bold flavors.

Ingredients

Scale

Chicken

2 lbs Boneless, skinless chicken breasts (You can substitute thighs for extra juiciness.)

Sauce

1 cup Buffalo sauce (Use Frank’s or your favorite brand.)
2 tbsp Butter, melted
1 packet Ranch seasoning mix
1 clove Garlic, minced
Salt and pepper, to taste

Instructions

Prepare the slow cooker: Place the boneless, skinless chicken breasts in the slow cooker, arranging them in an even layer to ensure even cooking.
Mix sauce: In a small bowl, whisk together the buffalo sauce, melted butter, ranch seasoning mix, and minced garlic until fully combined.
Coat the chicken: Pour the buffalo sauce mixture evenly over the chicken breasts, making sure each piece is thoroughly coated with the flavorful sauce.
Cook: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is tender and fully cooked through.
Shred the chicken: Use two forks to shred the chicken directly in the slow cooker, allowing it to soak up the buffalo sauce for maximum flavor.
Serve: Serve the shredded buffalo chicken hot on buns, in wraps, or over cooked rice. Optionally, add ranch dressing or blue cheese for added creaminess and flavor.

Notes

You can substitute chicken thighs for juicier meat.
Adjust the amount of buffalo sauce depending on your spice preference.
Serve with celery sticks or carrot sticks for a classic buffalo meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing leftover shredded chicken in portions is great for quick future meals.

Prep Time: 10 minutes
Cook Time: 6 to 7 hours on LOW or 3 to 4 hours on HIGH
Category: Dinner
Method: Slow Cooking
Cuisine: American

Keywords: Buffalo Chicken, Slow Cooker Recipe, Easy Dinner, Shredded Chicken, Buffalo Sauce, Make Ahead

Marina Montclair

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