Spicy Buffalo Boneless Chicken Thighs (Crock Pot Recipe) deliver tender chicken drenched in a fiery Buffalo sauce with tangy vinegar and buttery richness. Slow-cooked with garlic and a kick of cayenne, this easy crock pot dish offers bold, spicy flavor—perfect for a game-day feast or a zesty dinner.
Recipe Tips and Tricks
- Searing Boost: Sear the chicken thighs in a skillet for 2-3 minutes per side—it adds a caramelized layer to the spicy sauce.
- Heat Control: Adjust the hot sauce and cayenne to your spice tolerance—start light and taste the sauce before cooking.
- Butter Balance: Melt the butter into the sauce for a smooth, rich finish—don’t skip it, as it tames the heat.
- Thickening Option: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 30 minutes for a thicker sauce.
- Serving Fresh: Garnish with green onions or blue cheese right before serving—they’ll stay crisp and tangy against the warm chicken.
Why You’ll Love This Recipe
You’re going to absolutely adore this Spicy Buffalo Boneless Chicken Thighs (Crock Pot Recipe)—it’s a flavor explosion that’s as easy as it is irresistible! Imagine the thrill of coming home to the bold, spicy aroma of tender chicken thighs simmering in a fiery Buffalo sauce, with that perfect mix of tangy hot sauce, rich butter, and a kick of garlic that’ll wake up your taste buds. The slow cooker makes it a total breeze, turning these boneless, skinless thighs into juicy, shreddable perfection that soaks up every drop of that zesty, spicy goodness. You’ll love how this dish brings all the excitement of Buffalo wings without the mess—perfect for game day, a casual dinner, or anytime you’re craving something with a little heat. It’s hearty and satisfying, with just the right amount of spice to keep things lively, and versatile enough to serve over rice, in tacos, or with a side of celery and blue cheese dip. The way the sauce clings to the chicken, the butter mellows the fire, and the slow cooking locks in all that flavor—it’s pure magic. Plus, it’s a set-it-and-forget-it meal—just toss it in the crock pot and let it do the work while you kick back. This isn’t just a recipe—it’s a spicy, delicious adventure that’ll have you licking your fingers and reaching for seconds with every bold, zesty bite!
Spicy Buffalo Boneless Chicken Thighs (Crock Pot Recipe)
Tender chicken thighs slow-cooked in a spicy Buffalo sauce with butter and garlic.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- ½ cup hot sauce (e.g., Frank’s RedHot)
- ¼ cup unsalted butter, melted
- 4 garlic cloves, minced (divided)
- ½ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon honey (optional)
- ¼ cup green onions, chopped (for garnish)
- ¼ cup blue cheese crumbles (optional, for garnish)
- Salt and pepper to taste
Instructions
- Hey there, let’s fire up this Spicy Buffalo Boneless Chicken Thighs (Crock Pot Recipe)—it’s going to be a zesty, spicy treat! First, grab your slow cooker and place those boneless, skinless chicken thighs right into the bottom—they’re the juicy foundation, ready to soak up all that Buffalo goodness. No need to chop them; they’ll shred beautifully later.
- If you’ve got a few extra minutes, heat a skillet over medium-high heat with a drizzle of oil and sear the chicken thighs for 2-3 minutes per side until golden—it’s optional but adds such a tasty kick! Transfer them to the crock pot when done.
- Now, let’s whip up that fiery sauce! In a medium bowl, whisk together the hot sauce (Frank’s is a classic!), melted butter (melt it first for smoothness), half the minced garlic (2 cloves for now), chicken broth, apple cider vinegar, cayenne pepper (if you’re up for extra heat), and honey (if you want a touch of sweetness). Add a pinch of salt and pepper, then stir until it’s a bold, glossy mix. Taste it—if you want more fire, add a bit more cayenne; if it’s too spicy, a little extra honey will tame it. Pour this zesty sauce over the chicken, letting it coat them like a spicy blanket.
- Pop the lid on your slow cooker, set it to low for 6 hours (or high for 3 hours if you’re in a rush), and let it work its magic. Your kitchen’s going to fill with the most mouthwatering Buffalo aroma—pure excitement! About an hour before it’s done, stir in the remaining garlic (2 cloves for a fresh punch)—it’ll brighten up the flavors. When the time’s up, give it a peek—the chicken should be tender enough to shred with a fork. Stir gently to coat everything in that spicy sauce, breaking the thighs into bite-sized pieces if you like (they might fall apart on their own—that’s perfect!).
- Taste and adjust with a little more salt, pepper, or hot sauce if it needs a final kick. Sprinkle those chopped green onions over the top—they’ll add a fresh, crisp finish—and toss on some blue cheese crumbles if you’re feeling that classic Buffalo vibe. Serve it up hot over rice, in tortillas, or with celery sticks—whatever you’re craving to cool down that heat. You’ve just made a dish that’s bold, spicy, and oh-so-delicious—dig in and enjoy every fiery, tangy bite!
Notes
- Searing the chicken is optional but adds a lovely depth—perfect if you’ve got a few extra minutes.
- Leftovers are awesome in sandwiches or wraps—the spice really shines the next day!
- Serve with ranch or blue cheese dip on the side for an authentic Buffalo wing experience.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 359Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 209mgSodium 395mgCarbohydrates 5gFiber 0gSugar 4gProtein 39g
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
- Boneless Skinless Chicken Thighs: The star here, these thighs stay juicy and tender in the slow cooker—perfect for soaking up the Buffalo sauce. Fresh, even cuts are best.
- Hot Sauce: A Buffalo classic like Frank’s RedHot brings tangy, spicy heat—use your favorite brand, but check its intensity.
- Butter: Unsalted butter melts into the sauce, adding richness and balancing the spice—don’t skimp on this key ingredient.
- Garlic: Freshly minced garlic adds warm, savory depth—use plump cloves for bold flavor.
- Chicken Broth: Low-sodium broth keeps the dish juicy—balances the sauce without overpowering the spice.
- Apple Cider Vinegar: A splash adds extra tang—enhances the Buffalo vibe without dominating.
- Cayenne Pepper: Boosts the heat—adjust to your spice level or skip for a milder version.
- Honey: A touch of honey softens the spice with subtle sweetness—optional but recommended.
- Green Onions: Chopped green onions garnish with a fresh, crisp bite—use the green tops for color.
- Blue Cheese Crumbles: Optional topping for that classic Buffalo pairing—adds creamy, tangy contrast.
Variations and Substitutions
- Protein Swap: Use boneless chicken breasts for a leaner option, or wings if you’ve got a bone-in craving—adjust cooking time for breasts.
- Heat Alternatives: Swap hot sauce for sriracha for a garlicky twist, or a milder sauce like Louisiana-style for less fire.
- Butter Substitutes: Use ghee or margarine for a dairy-free option—keeps the richness without changing the vibe.
- Spice Variations: Replace cayenne with smoked paprika for a smoky depth, or chili powder for a different heat profile.
- Veggie Additions: Toss in diced celery or carrots for the last hour—adds crunch and a nod to Buffalo wings.
- Sweetness Swap: Use maple syrup or brown sugar instead of honey—each adds a unique sweet note.
- Cheese Options: Swap blue cheese for ranch seasoning or shredded cheddar—changes the finish but keeps it tasty.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge and reheat slowly to keep the sauce smooth.
- Make-Ahead: Prep the sauce and chicken the night before; store in the fridge and assemble in the crock pot in the morning.
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