Name: Crockpot Buffalo Chicken Sandwich Filling
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2-3 lbs boneless skinless chicken breasts (or thighs); 1 cup Buffalo wing sauce (divided; Frank's recommended); 1 oz packet dry ranch dressing mix; 2-4 tablespoons unsalted butter; Buns or rolls for serving (brioche or hoagie recommended); Optional toppings: ranch dressing, blue cheese crumbles, celery sticks, sliced green onions

This Crockpot Buffalo Chicken Sandwich Filling is a spicy, tangy, creamy shredded chicken mixture slow-cooked to perfection with Buffalo sauce, ranch seasoning, and a touch of butter for richness—ideal for piling onto buns for game days, easy dinners, or crowd-pleasing meals with minimal effort.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly forgiving and hands-off—perfect for busy days when you want bold flavors without standing over the stove. The chicken becomes melt-in-your-mouth tender after slow cooking, absorbing that classic Buffalo wing heat balanced by cool ranch notes and a creamy finish from butter (or cream cheese in some twists).

It’s versatile for sandwiches, wraps, salads, or nachos, feeds a crowd affordably, and delivers that addictive spicy-tangy combo that reminds everyone of game-day wings but in a mess-free, fork-tender form. Plus, the slow cooker does all the work, leaving your kitchen smelling amazing and your hands free for other things—pure comfort food magic!

Yield: 8 sandwiches

Crockpot Buffalo Chicken Sandwich Filling

Spicy, tangy slow-cooked shredded Buffalo chicken with ranch—perfect for easy, flavorful sandwiches.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 15 minutes

Ingredients

2-3 lbs boneless skinless chicken breasts (or thighs)
1 cup Buffalo wing sauce (divided; Frank's recommended)
1 oz packet dry ranch dressing mix
2-4 tablespoons unsalted butter
Buns or rolls for serving (brioche or hoagie recommended)
Optional toppings: ranch dressing, blue cheese crumbles, celery sticks, sliced green onions

Instructions

Hey there, chef friend—let's get this party started! Grab your slow cooker (Crockpot) and place those beautiful boneless chicken breasts right at the bottom in a single layer if possible. No need to brown them; the magic happens low and slow!
Sprinkle the entire packet of dry ranch dressing mix evenly over the chicken like you're seasoning with love—it'll dissolve beautifully as it cooks.
Pour in about ¾ cup of your Buffalo wing sauce (save the rest for later). This is where the spicy tang begins—don't worry, it'll mellow and infuse everything.
Dot the top with those pats of butter (2-4 tbsp depending on how rich you like it). They’ll melt down and make the sauce silky and irresistible.
Pop the lid on, set your slow cooker to LOW, and walk away for 6 hours (or HIGH for 3-4 if you're in a rush, but low is best for tender results). Your house will smell like game-day heaven!
When the timer dings and the chicken is fall-apart tender (it should shred easily), grab two forks and shred it right in the pot—mix everything together so every bite is saucy and flavorful.
Stir in the reserved ¼ cup Buffalo sauce (or more to taste) for that fresh kick, and if it's too thick, add a splash of water or broth. Taste and adjust—more heat? More ranch mix? You got this!
For ultra-creamy goodness, optional step: stir in 4-8 oz softened cream cheese now until melted and blended—chef's kiss!
Toast your buns lightly if you like (it holds up better to the juicy filling), then pile that glorious shredded Buffalo chicken high.
Finish with your favorite toppings—drizzle ranch, sprinkle blue cheese crumbles, add celery for crunch—and dig in! These sandwiches are messy, spicy, and totally addictive. Enjoy every bite!

Notes

This filling is forgiving—chicken thighs add extra juiciness if breasts dry out. Always use a thermometer to ensure chicken reaches 165°F internally. Great for meal prep or parties; it stays warm in the slow cooker on "warm" setting for hours.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 13Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1088mgCarbohydrates 2gFiber 0gSugar 1gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a high-quality Buffalo wing sauce like Frank’s RedHot for authentic flavor; cheaper versions can be too vinegary or mild.
For extra creaminess, stir in 4-8 oz of cream cheese at the end instead of (or with) butter—it makes the filling richer and helps it cling to buns.
Shred the chicken right in the slow cooker using two forks to keep it juicy and infused with sauce—don’t drain excess liquid unless it’s too soupy.
Taste and adjust heat after shredding; add more sauce for bolder spice or a splash of ranch dressing to tame it.
Cook on low for the best texture—high can make chicken stringy if overdone.
Freeze leftovers in portions for quick meals later; it reheats beautifully.

Ingredients Notes

Boneless skinless chicken breasts (or thighs): Breasts stay lean and shred easily, while thighs add more moisture and flavor—use what you prefer or have on hand; about 2-3 lbs feeds 6-8 generously.
Buffalo wing sauce: Frank’s is the gold standard for that true Buffalo taste; use ¾-1 cup initially, reserving some to stir in at the end for fresh heat.
Dry ranch dressing mix: A full 1-oz packet brings tangy, herby balance without extra liquid—Hidden Valley works best.
Butter: 2-4 tablespoons add richness and smoothness; it melts in during cooking and emulsifies the sauce beautifully.
Optional add-ins: Some folks love cream cheese for ultra-creamy texture, but butter keeps it lighter and classic.

Variations and Substitutions

Make it milder: Use less Buffalo sauce or mix in Greek yogurt/cream cheese to cut the heat while keeping creaminess.
Spicier version: Add cayenne, hot sauce, or diced jalapeños during cooking for extra kick.
Creamier twist: Swap butter for 8 oz softened cream cheese stirred in at the end—it turns the filling into a dip-like consistency great for sliders.
Protein swaps: Try shredded rotisserie chicken for a quicker version (add to sauce and heat through), or use turkey breasts for a leaner option.
Dairy-free: Use vegan butter or omit and add extra sauce; serve with dairy-free ranch.
Low-carb: Skip buns and serve over greens, in lettuce wraps, or with celery sticks.
Extra veggies: Stir in diced celery or carrots after shredding for crunch and classic wing vibes.

Storage Options

Store cooled filling in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave with a splash of water or extra sauce to loosen it up. It freezes wonderfully—portion into freezer bags or containers for up to 3 months; thaw overnight in the fridge and reheat slowly to maintain texture.