Crockpot Shredded Buffalo Chicken (5-Ingredient Easy Recipe)

Crockpot Shredded Buffalo Chicken delivers tender, spicy pulled chicken with minimal effort, using just 5 simple ingredients. This slow cooker recipe yields juicy results perfect for sandwiches, wraps, salads, or meal prep, ready after a quick dump-and-go setup. Packed with bold Frank’s buffalo flavor and a creamy butter finish, it serves 8 with high-protein portions that freeze beautifully for busy weeks.

Enjoy game day ease, weeknight simplicity, and endless serving options. Customize the heat level for all tastes, from mild to fiery. Store leftovers for 4-5 days or freeze up to 3 months.

Why You’ll Love This Recipe

This crockpot buffalo chicken stands out for its set-it-and-forget-it convenience and restaurant-quality taste. High-protein at 35g per serving, it fits keto, low-carb, or clean eating plans with easy tweaks. The tangy sauce clings perfectly to shredded chicken, making every bite satisfying without frying or fuss.

Versatile for sliders, nachos, or bowls, it reheats without drying out. Families love the customizable spice, and it’s budget-friendly at under $10 for 8 servings.

Ingredients

Gather these pantry staples for foolproof results.

Ingredient	Amount	Notes
Boneless skinless chicken breasts or thighs	2-3 lbs (about 4 breasts)	Thighs stay juicier; breasts leaner; mix both for balance.
Frank’s RedHot Buffalo Wings Sauce	1 to 1.5 cups	Original for authentic tang; adjust for spice preference.
Unsalted butter	1/2 cup (1 stick), cubed	Melts into creamy sauce; use ghee for dairy-free.
Ranch seasoning mix (dry packet)	1 ounce (1 packet)	Hidden Valley classic; skip for plain buffalo or use homemade.
Garlic powder	1 teaspoon	Optional for savory depth.
Onion powder	1 teaspoon	Optional; enhances flavor without chopping.

Yield: 8 servings (about 1/2 cup each).
Prep Time: 5 minutes. Cook Time: 4-6 hours. Total Time: 4 hours 10 minutes to 6 hours 10 minutes.

Instructions

Follow these numbered steps for perfect shredded buffalo chicken every time. No stirring needed until the end.

1. Place chicken in the bottom of a 6-quart crockpot or slow cooker. Season lightly with salt and pepper if desired.
2. Sprinkle garlic powder, onion powder, and entire ranch seasoning packet evenly over the chicken.
3. Scatter cubed butter over the top. Pour buffalo sauce all around, ensuring chicken is fully covered.
4. Cover and cook on LOW for 4-6 hours or HIGH for 2-4 hours, until chicken reaches 165°F internally and shreds easily with two forks. (Tip: Low and slow yields the most tender results.)
5. Remove chicken to a cutting board (leave sauce in pot). Shred with two forks into bite-sized pieces.
6. Return shredded chicken to the crockpot. Stir well to coat in sauce. Let sit on WARM for 5-10 minutes to thicken and absorb flavors. Taste and add more sauce if needed.

Serve hot in your favorite way, or cool and store. Internal temperature check prevents dryness.

Spiciness Scale and Customizations

Tailor the heat to your crowd with these easy adjustments.

Heat Level	Sauce Amount	Add-Ins
Mild	3/4 cup Frank’s + 1 tbsp honey	Ranch dressing drizzle.
Medium	1 cup Frank’s (as written)	Perfect for most families.
Hot	1.5 cups Frank’s + 1/2 tsp cayenne	Game day fire.
Extra Hot	2 cups Frank’s + hot sauce splash	Challenge accepted.

Variations:

• Dairy-Free: Omit ranch packet and butter; use olive oil.
• Instant Pot: High pressure 10 minutes, quick release, shred.
• Air Fryer Finish: Crisp shreds at 400°F for 5 minutes post-crockpot.
• Meal Prep: Divide into 4 containers with sides like rice or veggies.

10 Delicious Ways to Serve

Transform your shredded buffalo chicken into meals everyone craves.

• Sandwiches or Sliders: Pile on brioche buns with ranch slaw, pickles, and provolone. Toast for crunch.
• Wraps or Tacos: Stuff lettuce wraps or soft tortillas with blue cheese crumbles and celery.
• Salads: Top romaine with chicken, avocado, cherry tomatoes, and ranch vinaigrette.
• Nachos: Layer tortilla chips, cheese, chicken, jalapeños; bake until bubbly.
• Baked Potatoes or Sweet Potatoes: Split open, fluff, and load with chicken and green onions.
• Quesadillas: Flour tortillas with chicken, cheddar, and spinach; golden grill.
• Buffalo Chicken Dip: Mix with cream cheese and serve with chips (double batch).
• Pizza Topping: Spread on flatbread dough with mozzarella and red onion.
• Lettuce Cups: Asian-inspired with slaw and sesame seeds.
• Meal Prep Bowls: Quinoa base, broccoli, feta for balanced lunches.

Pair with celery sticks and carrot sticks for classic contrast.

Expert Tips for Perfection

Use room-temperature butter for even melting. Shred while hot so sauce soaks in fully. For thicker sauce, blend 1 tbsp cornstarch with pot juices before returning chicken. Double the recipe for freezer stock; portion before freezing. Taste-test sauce mid-stir; Frank’s brands vary in heat.

Avoid overcooking: Check at minimum time. Thighs forgive longer cooks better than breasts.

Storage and Freezing

• Fridge: Airtight container up to 4-5 days. Reheat in microwave with damp paper towel or stovetop with splash of broth.
• Freezer: Ziplock bags, flat for 3 months. Thaw overnight in fridge; reheat gently.
• Make-Ahead: Prep ingredients night before; cook fresh morning of.

Nutrition Facts (Per Serving, ~1/2 Cup)

Nutrient	Amount
Calories	280
Protein	35g
Carbohydrates	2g
Fat	14g
Sodium	1200mg
Fiber	0g
Sugar	1g

Estimates based on 2.5 lbs chicken breasts, 1 cup sauce, full butter/ranch. Values vary by brands and portions; use a nutrition calculator for precision. Keto-friendly (3g net carbs), high-protein powerhouse.

Frequently Asked Questions

How long to cook buffalo chicken in crockpot?
Low 4-6 hours or high 2-4 hours until shreddable at 165°F.

Can I use frozen chicken?
Yes, add 1-2 extra hours on low. Thaw for even cooking preferred.

Is this dairy-free?
Skip ranch packet and butter; sub oil for similar creaminess.

Freezes well?
Absolutely, up to 3 months. Label with date.

Healthier version?
Use chicken thighs, half butter, extra garlic. 200 calories possible.

Kid-friendly?
Mild version with honey wins over picky eaters.

Instant Pot directions?
1 cup broth + ingredients, high pressure 10 min, natural release 10 min, shred.

What if chicken is dry?
Extra sauce or butter next time; don’t overcook.

Best buffalo sauce?
Frank’s RedHot Original for true wing taste.

This crockpot shredded buffalo chicken brings bold, addictive flavor to your table with zero hassle. Rate the recipe below if you love it, share your favorite serving twist in comments, and pin for game day or meal prep inspiration. More slow cooker favorites linked throughout. Enjoy every spicy bite.

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