Easy Crockpot Shredded Buffalo Chicken for Weeknight Dinners
This recipe shows you how to make tender, flavorful shredded buffalo chicken in your slow cooker. It is perfect for quick weeknight dinners, meal prep, or game day spreads.
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hours 10 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 1 cup buffalo wing sauce (Frank’s RedHot recommended)
- 1/2 cup ranch dressing or blue cheese dressing
- 1/4 cup butter, cut into pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a small bowl, mix the buffalo wing sauce, ranch or blue cheese dressing, garlic powder, and onion powder.
- Pour the sauce mixture evenly over the chicken.
- Place the pieces of butter on top of the chicken.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir well to coat it completely with the sauce.
- Taste and add salt and pepper if needed.
- Serve the shredded buffalo chicken hot over rice, in sliders, or in wraps for a high protein meal.
Notes
- For extra spice, add 1/4 teaspoon of cayenne pepper to the sauce mixture.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking time on high.
- This shredded chicken is excellent for meal prep; it keeps well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 320
- Sugar: 2
- Sodium: 750
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 35
- Cholesterol: 110