Description
Prepare flavorful, spicy shredded buffalo chicken with minimal effort using your slow cooker. This recipe yields a perfect filling for sandwiches.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (12 oz) bottle Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup ranch dressing mix (dry powder)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 sandwich buns
- Optional toppings: Blue cheese crumbles, celery sticks
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the hot sauce over the chicken.
- Distribute the butter pieces evenly over the chicken.
- Sprinkle the ranch dressing mix, garlic powder, and onion powder on top.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
- Return the shredded chicken to the slow cooker. Stir well to coat the chicken completely with the sauce.
- Let the chicken cook in the sauce for another 15 minutes on the warm setting to absorb the flavor.
- Serve the shredded buffalo chicken warm on sandwich buns. Add optional toppings as desired.
Notes
- For a thicker sauce, remove the lid for the last 30 minutes of cooking.
- You can prepare this recipe ahead of time and reheat it in the slow cooker or on the stovetop.
- Use low-sodium chicken broth if you prefer less salt in the final product.
- Prep Time: 5 min
- Cook Time: 6 hours
- Category: Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 4
- Sodium: 750
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 26
- Cholesterol: 85