Slow Cooker Buffalo Pulled Chicken
Savor Slow Cooker Buffalo Pulled Chicken, a spicy, tender dish with shredded chicken in zesty buffalo sauce. This effortless crockpot meal is perfect for sandwiches or bowls, delivering bold flavors with minimal prep.
Why You’ll Love This Recipe
Slow Cooker Buffalo Pulled Chicken is a fiery, versatile dish that turns juicy chicken into tender, spicy pulled goodness, perfect for sandwiches, salads, or game-day bowls. This budget-friendly recipe is incredibly easy, with the slow cooker melding bold buffalo flavors effortlessly, requiring minimal effort and cleanup. Its versatility allows for heat and serving tweaks, making it a crowd-pleaser for all ages. Packed with protein and zesty taste, this pulled chicken pairs beautifully with buns, slaw, or rice, offering a flavorful, satisfying meal that’s as delicious as it is simple to prepare.
Recipe Tips and Tricks
- Use Chicken Thighs: Thighs stay juicier; breasts work but may dry out slightly.
- Use Low Heat: Cook on low for tender, shreddable chicken and well-melded flavors.
- Adjust Spice Level: Reduce or increase buffalo sauce to control heat to your taste.
- Shred While Warm: Use two forks to shred chicken easily in the sauce.
- Thicken Sauce: Simmer on high at the end if too thin; add broth if too thick.
- Use a Liner: Place a slow cooker liner for easy cleanup and to prevent sticking.
Slow Cooker Buffalo Pulled Chicken
Slow Cooker Buffalo Pulled Chicken, a spicy, tender crockpot dish perfect for sandwiches.
Ingredients
- ½ cup low-sodium chicken broth
- 1 cup buffalo sauce
- 1 medium yellow onion, diced
- 1.5 lbs boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 2 tbsp butter (or vegan butter)
- 2 tbsp dry ranch seasoning mix
- 2 tbsp green onions, chopped
- Optional toppings: ranch, blue cheese, coleslaw, buns
Instructions
- Prep Chicken: Pat chicken thighs dry and place in a 6-quart slow cooker.
- Add Aromatics: Dice onion and mince garlic; sprinkle over the chicken.
- Mix Sauce: In a bowl, whisk buffalo sauce, ranch seasoning, and chicken broth.
- Pour Sauce: Pour sauce mixture over chicken, ensuring even coating.
- Add Butter: Dot butter on top for richness and smoother sauce.
- Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender.
- Shred Chicken: Remove chicken, shred with two forks, and return to sauce.
- Stir Well: Mix shredded chicken thoroughly to absorb the spicy sauce.
- Prep Toppings: Chop green onions and prepare ranch, slaw, or buns.
- Serve with Flair: Pile on buns, top with ranch and green onions, and enjoy this zesty pulled chicken!
Notes
- Adjust buffalo sauce to control spice; start with ¾ cup for milder flavor.
- Shred chicken in the slow cooker for easier mixing with sauce.
- Leftovers are perfect for salads, wraps, or nachos for quick meals.
- Serve with cooling ranch or blue cheese to balance the heat.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 250Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 116mgSodium 1273mgCarbohydrates 8gFiber 1gSugar 3gProtein 23g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs are juicy; breasts are a leaner alternative.
- Buffalo Sauce: Store-bought or homemade provides spicy tang; choose low-sodium for healthier option.
- Ranch Seasoning: Dry mix adds creamy, herby flavor; homemade mix controls sodium.
- Onion: Yellow onion builds a savory base; red onion offers milder sweetness.
- Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick substitute.
- Chicken Broth: Low-sodium broth keeps chicken moist; vegetable broth can substitute.
- Butter: Adds richness and mellows heat; vegan butter for dairy-free.
- Green Onions: Fresh green onions offer a bright garnish; chives can substitute.
Variations and Substitutions
- Protein Swap: Use chicken breasts, pork, or jackfruit for a vegetarian version.
- Gluten-Free: Naturally gluten-free; serve on gluten-free buns.
- Low-Fat: Omit butter and use extra broth for a lighter sauce.
- Spicy Kick: Add cayenne or hot sauce for extra heat.
- Vegan Option: Use jackfruit and vegan butter/ranch for a plant-based version.
- Sauce Variations: Swap buffalo for BBQ or honey garlic for different flavors.
- Veggie Add-Ins: Include celery or carrots for extra texture.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat gently in a skillet.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm with a splash of broth to maintain moisture.
- Meal Prep: Portion with buns or toppings for easy sandwiches.
Dish Gallery
Please share this Slow Cooker Buffalo Pulled Chicken with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Buffalo Chicken Taco Filling
