How to Make Crockpot Buffalo Chicken (Step-by-Step)
One of the reasons I make this recipe so often is because it couldn’t be easier. This is a true dump-and-go slow cooker recipe – there’s no browning, sautéing, or prep work beforehand. Just add everything to the crockpot, let it cook, and a few hours later you’ll have juicy shredded buffalo chicken ready for all kinds of meals.
Step 1: Add Everything to the Slow Cooker. Place the chicken breasts into the bottom of your slow cooker. Sprinkle the ranch seasoning evenly over the chicken, then pour in the Frank’s Hot Sauce and chicken broth.
If you’re using my Homemade Ranch Seasoning Mix, use about 3 tablespoons.
Using a pair of tongs or a fork, turn the chicken over a couple of times so it’s coated in the seasonings and sauce.
Step 2: Cook Low and Slow. Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or until the chicken reaches an internal temperature of 165°F.
Tammy’s Tip: I know a lot of slow cooker recipes tell you to cook chicken on HIGH, but I don’t recommend it. Chicken breasts are very lean and can dry out quickly. Cooking them low and slow gives you much juicier, more tender shredded chicken.
Step 3: Shred the Chicken. Remove the cooked chicken from the slow cooker and place it into a large mixing bowl. Use two forks (or a hand mixer if you prefer) to shred the chicken to your desired consistency. Personally, I almost always grab two forks. It’s quick, easy, and saves me from pulling out and cleaning extra equipment.
Step 4: Add the Butter. While the chicken is still hot, stir in the butter until it’s completely melted.
This is one of the most important steps because the butter combines with the hot sauce to create that rich, silky buffalo sauce that’s famous here in Buffalo. It also helps keep the shredded chicken moist and flavorful.
Step 5: Stir in Some of the Cooking Liquid. Add ½ to 1 cup of the cooking liquid from the slow cooker back into the shredded chicken and stir until everything is well coated. Start with ½ cup and add more if needed. You want the chicken to be juicy – not swimming in sauce.
Step 6: Enjoy or Meal Prep. At this point, your Crockpot Buffalo Chicken is ready to use however you’d like! Pile it onto sandwiches, stuff it into wraps, top a salad, stir it into mac and cheese, or portion it into containers for easy lunches and dinners throughout the week.
