This easy Slow Cooker Buffalo Chicken is made with just 5 ingredients for an easy meal prep protein, weeknight dinner, or game-day favorite.
As a girl from Buffalo, New York, I can tell you that Buffalo chicken anything is good in my book. And as much as I love a good plate of Buffalo wings, this hands-off Slow Cooker Buffalo Chicken is a very close second. You get all those spicy, tangy Buffalo flavors without the prep of making wings, and the chicken cooks low and slow until tender, juicy and easy to pull apart.
I love making a batch on Sunday for football and using the leftovers throughout the week. We’ll pile it into stuffed sweet potatoes, make mashed potato bowls, or add it to a big salad with my homemade ranch.
Ingredients for slow cooker buffalo chicken
My favorite thing about this Shredded Buffalo Chicken recipes is that you can dump all 5-ingredients in the crockpot and go on with your day. It doesn’t get much easier!
- Boneless chicken breasts: The protein and star of the recipe. You can also use chicken thighs or a combination of both.
- Ghee or butter: Adds a little fat and flavor to help keep the chicken breasts juicy as they cook. You can leave it out if you prefer.
- Frank’s RedHot: The classic heat and tang for Buffalo chicken. Any cayenne pepper hot sauce will work.
- Garlic: I use four cloves, but measure with your heart here.
- Dried spices: Onion powder, salt and pepper add a little extra flavor.
Can I use chicken thighs for this recipe instead?
Absolutely. If you prefer chicken thighs, have at it! If I don’t have the full 3 pounds of chicken breasts, I’ll sometimes use a combination of breasts and thighs for this pulled Buffalo chicken. You can also use all thighs without changing the cooking time – it’s completely up to you.
Can I use frozen chicken in the slow cooker?
I recommend thawing your chicken completely before adding it to the slow cooker. Starting with thawed chicken helps it cook more evenly and reach a safe temperature within the recommended cooking time.
How to make crockpot buffalo chicken
The easiest thing about this recipe is that you literally dump everything into the slow cooker and let it do its thing until the chicken is tender and ready to shred. Full instructions are in the recipe card below, but here are a few step-by-step photos to show you how easy it is.
How to store and reheat leftovers
- To store: Let the shredded Buffalo chicken cool completely, then refrigerate in an airtight container with some of the cooking liquid for up to 4 days.
- To freeze: Store cooled chicken in a freezer-safe container or bag with some of the cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm gently in a saucepan over medium-low heat, adding a splash of Buffalo sauce or broth if needed to keep the chicken juicy. You can also microwave individual portions in short intervals until warmed through.
How to Serve Slow Cooker Buffalo Chicken
This is one of those recipes I’ll make on Sunday for football and then turn into easy lunches and dinners throughout the week!
- For football: Pile it onto slider buns, make Buffalo chicken nachos, or serve it over baked potatoes with ranch or blue cheese.
- For meal prep: Add it to stuffed sweet potatoes, mashed potato or rice bowls, wraps, or a big salad with veggies and homemade ranch. I also love using leftovers to make a Buffalo Chicken Caesar Wrap with my homemade Caesar dressing.
watch how to make shredded buffalo chicken
Slow Cooker Buffalo Chicken
Ingredients
- 2 lbs boneless chicken breast or chicken thighs - or a combo of both
- 2 tablespoons butter or ghee - optional
- 1 cup Frank's RedHot - or other cayenne pepper hot sauce
- 4 garlic cloves, smashed - measure with your heart
- 1 tablespoon onion powder
- 1/2 teaspoon Kosher - plus more, to taste
- 1/2 teaspoon black pepper - plus more, to taste
Instructions
- Place chicken breasts in the bottom of your slow cooker. Add butter – if using, hot sauce, garlic cloves, onion powder, salt and pepper.
- Cover and cook on HIGH 2-4 hours or LOW for 5-6 hours, until chicken is tender enough to easily pull apart.
- Shred chicken with two forks, return to slow cooker. Let cook on LOW for another 20 minutes and toss with sauce. Season to taste with any extra salt and pepper, or additional hot sauce.
- When ready to enjoy, serve over your favorite salad, wrap, potato, etc.
Notes
Nutrition
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Says serving size 1 g. Is that correct or should it be one cup?
Hi Deana, in the notes section of the recipe card, it’s listed, “one serving is approx 4-ounces” – I’ve tried to correct the serving size officially in the recipe card but have had tech issues, sorry about that, but it is a 4oz serving. Hope this helps!
Made this for a picky family of 4. It was a huge hit- so easy and perfect for a weeknight meal that you can start in the morning. Thank you!
So glad it went over well with everyone!!
Can I freeze this after cooking?
Hi Nikki. I have and it freezes really well! Just make sure it cools completely before freezing. once frozen, it will keep for 3 months.