This Spicy Slow Cooker Buffalo Chicken is the perfect balance of heat, tang, and tenderness. Slowly cooked in a flavorful buffalo sauce, the chicken becomes juicy and effortlessly shreddable. It’s perfect for sandwiches, wraps, salads, or bowls. With minimal prep and hands-off cooking, this dish is easy, bold, and irresistibly delicious.
Recipe Tips and Tricks
- Use the Right Chicken: Boneless, skinless chicken breasts or thighs work best. Thighs will be juicier, while breasts are leaner.
- Low and Slow for Best Texture: Cooking on low for 6-7 hours ensures the chicken stays tender. If you’re short on time, high for 3-4 hours works too.
- Don’t Overdo the Sauce: Start with a moderate amount of buffalo sauce and add more later if needed. The chicken will release moisture as it cooks.
- Shred Easily: Use two forks to shred the chicken directly in the slow cooker or transfer it to a bowl. For super fast shredding, use a hand mixer.
- Thicken the Sauce: If the sauce is too thin after shredding, leave the lid off for the last 30 minutes or stir in a cornstarch slurry.
- Mild It Down: If it’s too spicy, mix in some honey or extra butter at the end.
Why You’ll Love This Recipe
This slow cooker buffalo chicken is not just easy—it’s packed with bold, spicy, and tangy flavors that will elevate any meal. Whether you’re making sandwiches, tacos, or meal-prep bowls, this dish is incredibly versatile. Since it’s made in the slow cooker, there’s minimal effort involved, making it perfect for busy days. The slow cooking process ensures the chicken is fall-apart tender and fully infused with buffalo sauce. Plus, you can customize the heat level and adjust flavors to your liking. If you love buffalo wings, this is an effortless way to get those flavors in a hearty, satisfying meal.
Spicy Slow Cooker Buffalo Chicken
This Spicy Slow Cooker Buffalo Chicken is juicy, bold, and tangy—perfect for sandwiches, wraps, or bowls with minimal effort.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup buffalo sauce (plus more to taste)
- ½ cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon honey (optional, for a touch of sweetness)
- Ranch or blue cheese dressing, for serving
- Chopped green onions or fresh parsley, for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken breasts or thighs in the slow cooker. Pour in the buffalo sauce and chicken broth to ensure even distribution. Sprinkle garlic powder, onion powder, smoked paprika (if using), salt, and black pepper over the chicken. Stir lightly to coat the chicken evenly with seasonings and sauce.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on low for 6-7 hours or high for 3-4 hours. Cooking on low results in the most tender, juicy chicken.
- Shred the Chicken: Once the chicken is fully cooked and easily shreds with a fork, carefully remove it from the slow cooker and shred it using two forks. Alternatively, use a hand mixer for quick shredding.
- Enrich the Sauce: Add the shredded chicken back to the slow cooker. Stir in butter to create a rich and smooth sauce. If you prefer a thicker sauce, cook uncovered for 30 minutes, stirring occasionally. Adjust the buffalo sauce to your spice preference at this stage.
- Serve and Enjoy: Serve the buffalo chicken in sandwiches, wraps, tacos, salads, or over rice. Garnish with chopped green onions or fresh parsley for a fresh touch. Drizzle with ranch or blue cheese dressing to balance the heat.
Notes
- If making ahead, the flavor develops even more after sitting in the fridge for a day.
- This buffalo chicken is fantastic for meal prep—store portions in meal containers with rice, veggies, or wraps.
- To make it a game-day snack, serve with slider buns and extra dressing for dipping.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 387Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 169mgSodium 1399mgCarbohydrates 5gFiber 0gSugar 4gProtein 53g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts or thighs work best. Thighs add extra juiciness, while breasts keep it lean.
- Buffalo Sauce: Choose a high-quality buffalo sauce with a good balance of heat and tanginess. Frank’s RedHot is a popular choice.
- Butter: A small amount of butter added at the end creates a richer, smoother buffalo sauce.
- Ranch or Blue Cheese Dressing: Not mixed in, but served alongside for dipping or drizzling to cool down the heat.
- Garlic Powder & Onion Powder: Enhances the depth of flavor in the sauce.
- Honey (Optional): A small drizzle balances the spice and adds a subtle sweetness.
- Chicken Broth: Helps prevent the sauce from being overly thick and ensures the chicken stays moist.
Variations and Substitutions
- Milder Version: Reduce the buffalo sauce by half and replace with more chicken broth. Stir in a little honey or ranch dressing to mellow the heat.
- Extra Spicy: Add a teaspoon of cayenne pepper or a splash of hot sauce for more kick.
- Dairy-Free: Skip the butter or use a plant-based alternative.
- Keto-Friendly: This dish is naturally keto if served over cauliflower rice, lettuce wraps, or low-carb tortillas.
- BBQ Buffalo Chicken: Mix in a little BBQ sauce with the buffalo sauce for a sweet and smoky twist.
- Instant Pot Variation: Cook on high pressure for 12 minutes, then quick release and shred.
- Baked Version: Bake chicken in the oven at 375°F for about 25-30 minutes, then shred and toss with buffalo sauce.
Storage Options
- Refrigerator: Store leftover buffalo chicken in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of broth or microwave in 30-second bursts, stirring in between.
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