This easy Slow Cooker Buffalo Chicken recipe comes together with just five ingredients, making it perfect for meal prep, game-day recipes or even a potluck!
SLOW COOKER BUFFALO CHICKEN
As a girl from Buffalo. New York I can tell you Buffalo Chicken anything is good in my book. I love Buffalo Chicken Wings the most, but also I can’t eat wings everyday, and for easy potlucks and meal prep, wings aren’t going to make the cut.
The next best thing? Pulled Buffalo Chicken made in the slow-cooker! With just five ingredients (plus salt and pepper), this slow-cooker chicken recipe is insanely easy to prep. After you make a batch of this shredded buffalo chicken, try my salsa shredded chicken next.
Ingredients to make this recipe
My favorite thing about making shredded Buffalo Chicken is that you can dump all 5-ingredients in the crockpot and go on with your day.
Ingredients to make this recipe:
- 2 lbs boneless chicken breast or chicken thighs (or a combo of both)
- 1 cup Frank’s RedHot or other cayenne pepper hot sauce
- 4 garlic cloves
- 1/3 cup ghee or butter
- 1 tablespoon onion powder
- salt and pepper, to taste
HOW TO MAKE BUFFALO CHICKEN IN THE SLOW COOKER
Literally, just dump and cook. Come back to the crockpot when the chicken is done, and shred with two forks. Easy peasy.
- Most times, I will say I prefer chicken thighs over breast for most chicken recipes (more fat from thighs means more flavor), but for this shredded chicken, I don’t mind using chicken breast. Plus, with the addition of ghee or butter, we’re ensuring that the buffalo chicken breast won’t dry out.
- But if you prefer thighs, have at it. If I don’t have 3-pounds of breast, I will sometimes combine breast and thighs for this pulled Buffalo chicken. It’s completely up to you.
- I prefer Frank’s RedHot for my Buffalo sauce, but you can use Crystal’s or any other buffalo or cayenne sauce you like.
HOW TO SERVE SLOW-COOKER BUFFALO CHICKEN
There are loads of ways to serve this Shredded Buffalo Chicken recipe – my personal favorite way is over a quick salad with my dairy-free ranch dip or whole30 caesar dressing.
- stuffed baked potatoes
- stuffed sweet potatoes
- in a lettuce wrap
- quesadillas
- in an egg roll for football parties
- as part of a buffalo chicken with cream cheese
- buffalo chicken tacos
- as part of your favorite mac and cheese
Anything you can add chicken to, you can definitely add Buffalo Chicken to for a little extra heat and flavor.
I use my 3qt slow-cooker for this recipe, or if you have an electric pressure cooker, like an Instant Pot, you can use the slow-cooker function and follow the same instructions below.
other buffalo chicken recipes to make
- whole30 buffalo chicken meatballs
- buffalo chicken stuffed sweet potatoes
- crispy air fryer buffalo wings
- buffalo tuna stuffed avocado
- whole30 buffalo chicken tenders
Slow Cooker Buffalo Chicken
Ingredients
- 2 lbs boneless chicken breast or chicken thighs - or a combo of both
- 1 cup Frank's RedHot - or other cayenne pepper hot sauce
- 4 garlic cloves
- 1/3 cup ghee or butter
- 1 tablespoon onion powder
- salt and pepper - to taste
Instructions
- Place chicken breasts in the bottom of your slow cooker. Top with remaining ingredients and mix to combine.
- Cover and cook on high 2-4 hours or low for 5-6 hours, until chicken is tender enough to easily shred with a fork.
- Shred chicken when tender and return to slow cooker, and let cook on low for another 20 minutes and toss with sauce. Season to taste with any 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.