Slow Cooker Buffalo Chicken Recipe

5 from 9 votes

This Crockpot Buffalo Chicken is tender, tangy, spicy and makes for a healthy and delicious alternative to hot wings on game day. Serve on a kaiser bun for a simple sandwich, tucked inside a tortilla or lettuce wrap, or even over a bed of salad greens.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings: people

Calories: 213kcal

Author: The Carefree Kitchen

Ingredients

1 ½ pounds chicken breasts or about 3 large chicken breasts
8 ounces cream cheese
1 tablespoon ranch seasoning
½ cup chicken broth
¼ cup Frank's Red Hot Sauce
½ teaspoon salt
1 cup shredded cheddar cheese

US Customary - Metric

Instructions

Place chicken breasts in the bottom of a crockpot then add the cream cheese, ranch seasoning, chicken broth, hot sauce and salt.
Cover and cook on high for about 4 hours, or on low for 6-7 hours.
Once the chicken is easily shreddable, remove it from the crock pot and shred using two forks. Stir the cheese sauce in the slow cooker until smooth, then add the shredded chicken back in and top with the shredded cheese. Mix until combined.
Serve in a tortilla, on a bun or on top of a salad. Enjoy!

Notes

Storing Instructions: let cool completely before transferring to an airtight container and storing in the fridge for up to 4 days.

Freezing: store completely cooled slow cooker buffalo chicken in an airtight container (or freezer bags) for up to 2 months. Transfer chicken to the fridge overnight to thaw.

To Reheat: To reheat in the microwave, warm on high for about 2-3 minutes. You may also place in a baking dish, cover with foil, and reheat in a 350 degree oven for about 10-15 minutes, or until warmed through.

Nutrition