Description
This Slow Cooker Buffalo Chicken is a flavorful and easy-to-make dish featuring tender shredded chicken slow-cooked in a spicy buffalo sauce with ranch dressing and aromatic spices. It’s perfect for a main course and versatile enough to serve in sandwiches, tacos, or over rice, making weeknight dinners effortless and delicious.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken breasts
- ½ cup buffalo sauce
- ¼ cup ranch dressing
- ¼ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons chopped green onions
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts evenly into the bottom of your slow cooker.
- Mix Sauce Ingredients: In a small bowl, whisk together buffalo sauce, ranch dressing, chicken broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
- Coat the Chicken: Pour the prepared sauce mixture over the chicken breasts, ensuring all pieces are thoroughly coated with the sauce.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken should be fully cooked and tender enough to shred easily.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Combine and Heat: Return the shredded chicken to the slow cooker and stir well to coat the chicken evenly with the remaining sauce. Let it warm through for a few minutes.
- Serve and Garnish: Serve the Buffalo Chicken hot, garnished with chopped green onions. Enjoy it as a main dish, or use it in sandwiches, tacos, or over rice.
Notes
- For an extra spicy kick, add a few dashes of hot sauce to the buffalo sauce mixture before cooking.
- Leftover shredded buffalo chicken can be stored in an airtight container in the refrigerator for up to 3 days.
