Crockpot Buffalo Chicken: The Easiest 3-Ingredient Recipe

Crockpot Buffalo Chicken is the ultimate easy and delicious meal for busy weeknights or game day gatherings. Forget spending hours in the kitchen; this Crockpot Buffalo Chicken recipe delivers all the zesty, tangy flavor you crave with minimal effort. It's become a staple in my house, and trust me, it will be in yours too!

The beauty of this recipe lies in its simplicity. Toss a few ingredients into your slow cooker, set it, and forget it. A few hours later, you'll have tender, flavorful shredded buffalochicken ready to be piled onto buns, stuffed into tacos, or enjoyed straight from the bowl. This Crockpot Buffalo Chicken might just be the easiest recipe you try this week.

Why You Will Love This Crockpot Buffalo Chicken Recipe

What's not to love about coming home to a house filled with the amazing aroma of buffalo sauce and perfectly cooked chicken? This recipe is a lifesaver when you’re short on time. It’s a fantastic way to enjoy the classic buffalo flavor we all crave without the mess and fuss of deep frying. Plus, the slow cooking method makes the chicken incredibly tender and juicy.

I remember one particularly hectic Sunday, juggling work deadlines and trying to plan a last minute get together with friends. I threw the ingredients for this Crockpot Buffalo Chicken into the slow cooker before heading out the door. When everyone arrived, dinner was already ready and waiting! It was such a relief, and everyone raved about how delicious it was. Now it's a guaranteed crowd pleaser for any occasion.

I love to serve this Crockpot Buffalo Chicken recipe when tailgating! Looking for other easy chicken recipes? Be sure to check out my Grilled Chicken Rice Bowl or this easy Sheet Pan Chicken Stew for more weeknight inspiration.

Ingredients Needed for This Crockpot Buffalo Chicken Recipe

• 2 pounds boneless, skinless chicken breasts
• 1 cup buffalo wing sauce (such as Frank's RedHot)
• 1/2 cup ranch dressing
• 1/4 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Optional: blue cheese crumbles, chopped green onions, celery sticks for serving

How to Make This Crockpot Buffalo Chicken Recipe

1. Place the chicken breasts in the bottom of your crockpot.
2. In a bowl, whisk together the buffalo wing sauce, ranch dressing, melted butter, Worcestershire sauce, garlic powder, and black pepper.
3. Pour the sauce mixture over the chicken breasts, ensuring they are fully coated.
4. Cover the crockpot and cook on low for 6 8 hours, or on high for 3 4 hours, or until the chicken is cooked through and easily shreds with a fork.
5. Once the chicken is cooked, shred it directly in the crockpot using two forks.
6. Stir the shredded chicken into the sauce to ensure it’s evenly coated.
7. Serve immediately on buns, in wraps, over salads, or with your favorite toppings.

How to Serve This Crockpot Buffalo Chicken Recipe

The serving possibilities are endless! I personally love piling this Crockpot Buffalo Chicken on toasted brioche buns with a dollop of blue cheese dressing and some crisp lettuce. It’s also fantastic stuffed into tacos or quesadillas.

For a low carb option, serve it over a bed of shredded lettuce or in bell pepper boats. Don't forget your favorite dipping sauces! Ranch or blue cheese dressing are classic choices. Sprinkle with blue cheese crumbles or chopped green onions for an extra burst of flavor.

How to Store This Crockpot Buffalo Chicken Recipe

Leftover shredded buffalochicken can be stored in an airtight container in the refrigerator for up to 3 4 days. For longer storage, you can freeze it.

To freeze, place the cooled, shredded chicken in freezer safe bags or containers, removing as much air as possible. It can be stored in the freezer for up to 2 3 months. When ready to use, thaw it in the refrigerator overnight and reheat thoroughly.

To reheat, simply microwave it for a few minutes or warm it up in a skillet over medium heat. Add a splash of chicken broth or water if it seems dry.

Tips to Make This Crockpot Buffalo Chicken Recipe

• Ingredient Swaps: You can use Greek yogurt instead of ranch dressing for a healthier twist. For a spicier kick, add a pinch of cayenne pepper to the sauce.
• Success Tip: Don’t overcook the chicken, or it may become dry. It’s ready when it shreds easily with a fork.
• Common Mistake to Avoid: Avoid lifting the lid of the crockpot too often during cooking as this releases heat, increasing the cooking time.

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Helpful Notes for This Crockpot Buffalo Chicken Recipe

The type of buffalo wing sauce you use will greatly impact the flavor of the dish. I prefer Frank's RedHot for its classic, vinegary tang, but feel free to experiment with other brands to find your favorite. You can also adjust the amount of buffalo sauce to control the level of spiciness.

For the chicken breasts, you can use fresh or frozen. If using frozen, thaw them completely before adding them to the crockpot. Also, ensure the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit for safe consumption. Looking for another fun recipe? Give my Air Fryer Chicken Pasta recipe a try.

Variation of This Crockpot Buffalo Chicken Recipe

• Spicy Buffalo Chicken Dip: After shredding the chicken, mix it with 8 ounces of softened cream cheese and 1/2 cup of shredded cheddar cheese. Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes, or until bubbly and golden brown. Serve with tortilla chips or celery sticks for dipping.
• Buffalo Chicken Lettuce Wraps: Serve the shredded chicken in crisp lettuce cups with a drizzle of ranch dressing, blue cheese crumbles, and shredded carrots for a light and refreshing meal.
• Buffalo Chicken Stuffed Sweet Potatoes: Bake sweet potatoes until tender, then top with the shredded buffalochicken and your favorite toppings for a hearty and flavorful meal.

Frequently Asked Questions

Conclusion

This Crockpot Buffalo Chicken is a guaranteed winner, whether you're feeding a crowd or simply looking for a quick and easy weeknight dinner. The tangy, spicy flavor and tender, juicy chicken are simply irresistible. Give this Crockpot Buffalo Chicken recipe a try and get ready to add it to your regular rotation! I'd love to see your creations, so leave a comment below if you have any questions or feedback!

Crockpot Buffalo Chicken: The Easiest 3-Ingredient Recipe

Easy Crockpot Buffalo Chicken perfect for busy weeknights or game day gatherings. Tender chicken shredded and coated in a flavorful buffalo ranch sauce.

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:

Calories: 350
Protein: 35g
Carbs: 5g
Fat: 20g

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup buffalo wing sauce (such as Frank’s RedHot)
• 1/2 cup ranch dressing
• 1/4 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Optional: blue cheese crumbles, chopped green onions, celery sticks for serving

Instructions

1. Place the chicken breasts in the bottom of your crockpot.
2. In a bowl, whisk together the buffalo wing sauce, ranch dressing, melted butter, Worcestershire sauce, garlic powder, and black pepper.
3. Pour the sauce mixture over the chicken breasts, ensuring they are fully coated.
4. Cover the crockpot and cook on low for 6 8 hours, or on high for 3 4 hours, or until the chicken is cooked through and easily shreds with a fork.
5. Once the chicken is cooked, shred it directly in the crockpot using two forks.
6. Stir the shredded chicken into the sauce to ensure it’s evenly coated.
7. Serve immediately on buns, in wraps, over salads, or with your favorite toppings.

Notes

• Adjust buffalo sauce to control spiciness.
• Use chicken thighs for extra flavor.
• Serve in lettuce wraps for a low carb option.