This Slow-Cooker Buffalo Chicken recipe is easy to prepare and tastes amazing! Sandwich the shredded chicken between buns and top with slaw and ranch dressing.
This slow-cooker buffalo chicken recipe is one that I have been making for years. Over the years, however, I have made some adaptations to make it a little bit healthier.
This recipe is incredibly easy and makes enough to feed a small, hungry crowd. The chicken is slightly spicy, tender, and versatile in its use. Serve with rolls, ranch dressing, and 5 Ingredient Coleslaw.
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What is Buffalo Chicken?
Traditionally seen in the form of deep-fried wings, buffalo chicken is chicken that is drenched in a buttery cayenne hot sauce. It is usually served with ranch or blue cheese dressing to cool down the heat, as well as celery stalks. This slow-cooker buffalo chicken recipe uses Frank's Original RedHot Sauce which is a vinegar and cayenne-based hot sauce. The hot sauce is blended with butter and spices, which seasons the chicken as it cooks low and slow.
Ingredients
- Boneless Skinless Chicken Breast
- Frank's Original RedHot Sauce - The use of this particular hot sauce is essential to this recipe because it is cayenne-based.
- Unsalted Butter - Cut into pieces.
- Seasonings - Salt, pepper, onion powder, and garlic powder.
Instructions
- Place the chicken breasts at the base of the slow-cooker. Top each chicken breast with the butter pieces.
- In a small bowl, whisk together the hot sauce, garlic powder, and onion powder. Pour the hot sauce mixture over the chicken.
- Cook on high for 3 ½ hours, or low for 6 hours. *Keep in mind every slow-cooker is different, some run hotter than others, so the time may vary.
- Shred the chicken with two forks and stir into the sauce. Season with salt and pepper to taste, if desired.
- Serve immediately with buns, ranch or blue cheese dressing, and prepared coleslaw.
How to Serve Buffalo Chicken
While this slow-cooker buffalo chicken is best served in buns, it is also great over rice or inside tortillas as tacos.
- In a Bun - Toast the bun to avoid sogginess. Scoop a portion of shredded chicken in the bun, top with ranch or blue cheese dressing, and homemade 5 Ingredient Coleslaw. This coleslaw recipe works well with broccoli (as pictured) or cabbage slaw.
- Over Rice - Scoop the buffalo chicken over a serving of cooked rice and top with ranch or blue cheese dressing, coleslaw, and crumbled blue or feta cheese.
- In a Tortilla - Scoop a portion of buffalo chicken into a warm soft-taco flour tortilla. Top with shredded lettuce or coleslaw, avocado slices, and ranch or blue cheese dressing. My Guacamole would also be a great additional topping.
Recipe Tips and Ingredient Substitutions
- Keep in mind when seasoning the cooked chicken that Frank's RedHot Sauce already has salt, or sodium, in it so extra salt may or may not be necessary. Taste the chicken as is before adding salt and pepper, if desired.
- The shredded buffalo chicken is best with sweeter buns, like potato rolls or King's Hawaiian Sweet Hamburger Buns (as pictured).
- This is a great recipe for game-day or a small get-together. Serve with the slow-cooker on its warm setting with toppings and buns ready-to-go on the side.
- If you cannot find Franks Original Hot Sauce, Frank's RedHot Buffalo Wings Sauce works great too.
Frequently Asked Questions
Yes, this buffalo chicken can be frozen. After the shredded chicken has cooled completely, transfer to an airtight container. Freeze for up to 2 months.
Stored in an airtight container, the chicken stays fresh in the refrigerator for up to 4 days.
While the answer to this question is ultimately up to individual tolerance, this buffalo chicken has nice heat without being overbearing. It is best served with a cooling element such as ranch or blue cheese dressing, and a mayo-based coleslaw.
Other Recipes You'll Love
Whether you are enjoying this slow-cooker buffalo chicken as a weekday meal or for a special occasion, you and yours will not be able to stop eating this delicious chicken! It is perfectly spicy and best paired with ranch dressing and creamy coleslaw. Comment below if you make this recipe.
Slow-Cooker Buffalo Chicken
Equipment
Ingredients
- 4 large boneless and skinless chicken breast
- ¼ cup unsalted butter cut into small pieces
- 1 cup Frank's Original RedHot Sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Place the chicken breasts at the base of the slow-cooker.
- Top each chicken breast with the butter pieces.
- In a small bowl, whisk together the hot sauce, garlic powder, and onion powder. Pour the hot sauce mixture over the chicken.
- Cook on high for 3 ½ hours, or low for 6 hours. *Keep in mind every slow-cooker is different, some run hotter than others, so the time may vary.
- Shred the chicken with two forks and stir into the sauce. Season with salt and pepper to taste, if desired.
- Serve immediately with buns, ranch or blue cheese dressing, and prepared coleslaw.
- Store cooked chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Nutrition
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