Buffalo Chicken
- Total Time: 6 hours 5 mins
- Yield: 6-8 1x
Description
The slow cooker does all the work in this recipe making it the perfect dish for game day or any lazy sunday.
Ingredients
- 3 lbs (1.35 kg) boneless skinless chicken breasts
- 12 oz (340 ml) bottle Buffalo wing sauce, preferably Frank's*
- 1 oz (30 g) packet of dry ranch dressing mix, preferably Hidden Valley
- 2 cloves of garlic, minced
- 3 tbl (45 ml) butter
- *make sure it's the wing sauce and not just hot sauce
Instructions
- In a medium mixing bowl, combine the wing sauce, dry ranch mix, and garlic. Place chicken in slow cooker and cover with the sauce mixture.
- Cover slow cooker with lid and cook on low for 4-6 hours (mine took closer to 6), until the meat is very tender and shreds easily. Remove meat from slow cooker and shred using 2 forks. Return chicken to slow cooker, along with the butter. Stir to combine, and cook on low for 1 additional hour so chicken can absorb the sauce.
- Can be enjoyed as a base for sandwiches, tacos, nachos, lettuce wraps, and wherever else your creativity takes you!
- Prep Time: 5 mins
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
Find it online: https://honestcooking.com/buffalo-chicken/
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Frequently Asked Questions
Why does the recipe specify buffalo wing sauce rather than just hot sauce?
The ingredient list specifically notes “make sure it’s the wing sauce and not just hot sauce” — an asterisked warning. Buffalo wing sauce (like Frank’s) already contains butter and vinegar blended in, giving it the creamy, tangy coating consistency that clings to shredded chicken. Plain hot sauce is thinner and sharper and won’t produce the same result.
Why does the chicken go back into the slow cooker for an extra hour after shredding?
After the chicken is pulled and shredded with two forks, it goes back into the slow cooker with 3 tbsp butter and cooks on low for 1 additional hour. This allows the shredded chicken to fully absorb the sauce and butter, making every strand flavorful rather than just coated on the surface.
What can I serve this buffalo chicken on?
The recipe specifically suggests sandwiches, tacos, nachos, and lettuce wraps as serving options, inviting you to use “wherever else your creativity takes you.” The shredded format works in any application that would suit pulled chicken. 
