Slow Cooker Buffalo Chicken Recipe
Introduction
This Slow Cooker Buffalo Chicken recipe is a simple and flavorful way to enjoy tender, shredded chicken with a spicy kick. Perfect for sandwiches, salads, or snacks, it’s an easy crowd-pleaser that cooks hands-free in the slow cooker.
Ingredients
- 2 Tbsp buttermilk powder
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp lemon pepper
- 1/8 tsp sugar
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 12 oz. hot sauce
- 2 lbs. boneless, skinless chicken breasts
- 4 Tbsp butter
Instructions
- Step 1: In a bowl, combine the buttermilk powder, dried parsley, dried dill, onion powder, garlic powder, lemon pepper, sugar, salt, black pepper, and hot sauce to create the ranch seasoning mixture.
- Step 2: Place the chicken breasts in the bottom of a 3-quart or larger slow cooker. Cut the butter into chunks and scatter it evenly over the chicken. Pour the hot sauce mixture over the top.
- Step 3: Cover the slow cooker with the lid and cook on low heat for four hours. After cooking, shred the chicken with two forks. If it isn’t tender enough, cook for an additional 30 minutes to 1 hour.
- Step 4: Serve the shredded buffalo chicken with the sauce on sandwiches, in quesadillas, over nachos or salads, or as a spicy dip for crackers and chips.
Tips & Variations
- For milder heat, reduce the amount of hot sauce or use a milder sauce variety without sacrificing flavor.
- Adding a splash of ranch dressing after shredding can create a creamier texture and balance the spice.
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Double the recipe to feed a larger crowd or to have leftovers for meal prep.
Storage
Store leftover buffalo chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water or extra sauce to keep it moist. This chicken also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh buttermilk instead of buttermilk powder?
Yes, you can substitute fresh buttermilk for the powder. Use about 1/3 cup of buttermilk in place of the dry ingredients, but reduce the liquid elsewhere in the recipe to keep the sauce from becoming too thin.
What are the best ways to serve buffalo chicken?
Buffalo chicken is versatile—serve it on buns for sandwiches, mixed into creamy dips, sprinkled over salads, or layered in quesadillas and nachos for a spicy, satisfying meal or snack.
PrintSlow Cooker Buffalo Chicken Recipe
A flavorful and easy-to-make Slow Cooker Buffalo Chicken recipe featuring tender shredded chicken simmered in a zesty homemade buffalo ranch sauce, perfect for sandwiches, quesadillas, nachos, salads, or as a dip.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Ranch Seasoning
- 2 Tbsp buttermilk powder
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp lemon pepper
- 1/8 tsp sugar
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
Main Ingredients
- 12 oz. hot sauce
- 2 lbs. boneless, skinless chicken breasts
- 4 Tbsp butter
Instructions
- Prepare the Ranch Seasoning and Sauce: In a bowl, combine the buttermilk powder, dried parsley, dried dill, onion powder, garlic powder, lemon pepper, sugar, salt, and freshly cracked black pepper to create the ranch seasoning mix. Add the hot sauce to the seasoning and stir well until fully incorporated to form the buffalo ranch sauce.
- Assemble in the Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of a slow cooker (3-quart capacity or larger). Cut the butter into chunks and scatter them evenly over the chicken. Pour the prepared hot sauce mixture over the chicken and butter, ensuring the chicken is well-coated.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook the chicken on low heat for 4 hours. After this time, check for tenderness by shredding the chicken with two forks. If the meat does not shred easily, continue cooking for additional time until tender.
- Shred and Serve: Once tender, shred the chicken directly in the slow cooker using two forks to mix the meat with the sauce thoroughly. Serve the buffalo chicken on sandwiches, in quesadillas, atop nachos or salads, or as a spicy dip with crackers and chips.
Notes
- You can adjust the hot sauce amount according to your preferred spice level.
- Using a slow cooker ensures the chicken stays juicy and absorbs all the flavors.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a creamier texture, add a splash of ranch dressing or cream cheese before shredding.
Keywords: Buffalo Chicken, Slow Cooker Chicken, Shredded Chicken, Easy Dinner, Spicy Chicken, Crockpot Recipe, Buffalo Sauce
