Spicy Buffalo Ranch Crockpot Chicken

This Spicy Buffalo Ranch Crockpot Chicken is tender, shredded chicken coated in fiery buffalo sauce and creamy ranch. Effortless and crowd-pleasing, it’s perfect for sandwiches, salads, tacos, or game-day feasts, ready with just minutes of prep.

Why You’ll Love This Recipe

Spicy Buffalo Ranch Crockpot Chicken is the ultimate set-it-and-forget-it meal that delivers big, bold flavor with almost zero effort. Juicy chicken slow-cooks in a fiery buffalo sauce that’s perfectly balanced by cool, creamy ranch seasoning, creating a versatile protein you’ll want to put on everything—sandwiches, wraps, salads, nachos, or straight from the bowl. Ideal for game days, potlucks, busy weeknights, or meal prep, this recipe is naturally gluten-free, low-carb friendly, and customizable for heat level. The slow cooker does all the work, leaving the chicken fall-apart tender and infused with addictive spicy-tangy flavor. Leftovers reheat beautifully (and taste even better the next day), making it a family favorite you’ll make again and again.

Recipe Tips and Tricks

• Use Chicken Breasts or Thighs: Breasts for leaner meat, thighs for extra juiciness.
• Don’t Add Liquid: The chicken releases plenty; extra makes it soupy.
• Stir Once Halfway: Helps distribute sauce evenly.
• Adjust Heat: Start with ½ cup buffalo sauce; add more at end if desired.
• Thicken Sauce: Remove chicken and simmer on HIGH uncovered last 20 minutes.
• Shred Easily: Use two forks or a hand mixer right in the pot.
• Add Butter at End: For classic buffalo wing flavor and silky sauce.
• Double Ranch Packet: For extra creamy, cooling flavor against the heat.

Yield: 8 Servings

Spicy Buffalo Ranch Crockpot Chicken

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Tender slow-cooker chicken in fiery buffalo-ranch sauce, perfect for sandwiches or bowls.

Prep Time 5 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 15 minutes

Ingredients

• ½ cup (1 stick) unsalted butter, cubed
• ½ tsp black pepper
• ½ tsp onion powder (optional)
• ¾ cup buffalo sauce (Frank’s RedHot recommended)
• 1 packet (1 oz) ranch seasoning mix
• 1 tsp garlic powder (optional)
• 2 lbs boneless, skinless chicken breasts
• 4 oz cream cheese, cubed (optional, for creamier version)

Instructions

1. Prep Chicken: Place chicken breasts in the bottom of a 6-quart slow cooker in a single layer.
2. Season: Sprinkle ranch seasoning, garlic powder, onion powder, and pepper evenly over chicken.
3. Add Sauce: Pour buffalo sauce over the top; no need to stir yet.
4. Cook High: Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until chicken is 165°F internally.
5. Shred Chicken: Remove chicken to a plate; shred with two forks or hand mixer.
6. Add Butter: Place cubed butter (and cream cheese if using) into the sauce; let melt 5 minutes.
7. Whisk Sauce: Stir sauce until butter and cream cheese are fully melted and smooth.
8. Return Chicken: Add shredded chicken back to pot; toss to coat in the creamy buffalo-ranch sauce.
9. Adjust: Taste and add more buffalo sauce or ranch seasoning if desired.
10. Serve: Pile onto buns, over rice, in tacos, or with celery sticks and enjoy the spicy, tangy goodness!

Notes

• Use a 6-quart or larger slow cooker for even cooking.
• Butter added at the end is classic buffalo wing technique—don’t skip it!
• Perfect for sliders, wraps, salads, pizzas, or nachos.
• Freezes beautifully—great for meal prep or party prep ahead.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 34gSaturated Fat 15gUnsaturated Fat 19gCholesterol 153mgSodium 411mgCarbohydrates 3gFiber 1gSugar 1gProtein 31g

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 Breasts (2 lbs): Boneless, skinless; fresh or frozen (add 1-2 hrs if frozen).
• Buffalo Sauce (¾ cup): Frank’s RedHot original is classic; any cayenne-based works.
• Ranch Seasoning (1 packet, 1 oz): Hidden Valley for authentic taste; homemade mix works too.
• Butter (½ cup, 1 stick): Unsalted, added at the end for richness; reduces sharpness.
• Garlic Powder (1 tsp, optional): Boosts savory depth.
• Onion Powder (½ tsp, optional): Adds subtle sweetness.
• Black Pepper (½ tsp): Enhances flavor without extra heat.
• Cream Cheese (4 oz, optional): Stirred in at end for ultra-creamy version.
• Cornstarch (1 tbsp + water, optional): Slurry to thicken sauce if desired.

Variations and Substitutions

• Milder Version: Use ½ cup buffalo + extra ranch or add honey.
• Extra Spicy: Add cayenne, red pepper flakes, or hot sauce at end.
• Dairy-Free: Skip butter and cream cheese; use ghee or olive oil.
• Low-Carb/Keto: Serve over cauliflower rice, in lettuce wraps, or with celery.
• Shredded Pork: Swap chicken for pork shoulder for pulled pork version.
• BBQ Twist: Replace half buffalo sauce with BBQ sauce.
• Blue Cheese Lover: Stir in crumbled blue cheese at end.
• Frozen Chicken: Cook 6-8 hrs on LOW directly from frozen.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of broth or in microwave.

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Until you can read, Spicy Beef and Bean Chili