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–+ servings
A buffalo shredded chicken sandwich with ranch sauce.

Slow Cooker Buffalo Chicken

The EASIEST, NO FUSS, HANDS-OFF Slow Cooker Buffalo Chicken recipe made using just 4 ingredients.
5 from 4 votes
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Course: Dinner, Lunch
Cuisine: American, western
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 10 serves
Calories: 106kcal
Author: Lucy - Bake Play Smile
Cost: $10

Equipment

  • slow cooker (crock pot)

Ingredients

  • 600 g chicken breast 2 large, skinless
  • 200 g (¾ cup) hot sauce like Franks hot sauce
  • 3 tbs (¼ cup) butter

Homemade Ranch Seasoning (or use 30g sachet ranch seasoning)

  • 2 tbs buttermilk powder or regular full cream milk powder (see notes)
  • ½ tsp dried parsley
  • ¼ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp caster sugar optional
  • pinch salt and pepper

Serving

  • burger buns
  • ranch dressing
  • extra hot sauce optional

Instructions

  • In a bowl, whisk together hot sauce and homemade ranch seasoning.
  • Place the chicken breasts into the base of a slow cooker (or crock pot).
  • Pour the sauce over the chicken fillets. Stir to coat.
  • Place the butter on top.
  • Cook on HIGH for 4 hours, or LOW for 8 hours.
  • Use two forks to shred the chicken (it should come apart very easily).
  • Serve with burger rolls and drizzle with ranch dressing and extra hot sauce.

Notes

RECIPE TIPS
  • Choose a good quality hot sauce - such as Franks Buffalo Hot Sauce - it's the original and the best!
  • You can use a sachet of ranch seasoning mix (if it's available in your area... sometimes it's difficult to find here in Australia) or you can make your own ranch seasoning - see recipe above.
  • If you can't find buttermilk powder or milk powder, you can omit it from the ranch seasoning.
  • Cook on LOW (8hrs) for the ultimate tender, pull-apart chicken. If you're short on time, cooking on HIGH (4hrs) will still produce a delicious result.
  • Store leftovers in the fridge for up to 2 days. Remove from the crock pot and chill in an airtight container. Note: Do NOT put the slow cooker bowl into the fridge - it will heat the fridge up too much and also takes too long to chill the chicken.
  • Freeze leftovers for up to 3 months. Defrost in the fridge or reheat from frozen.

Nutrition

Calories: 106kcal | Carbohydrates: 1g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 632mg | Potassium: 273mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 16mg | Calcium: 21mg | Iron: 0.3mg