Description
A hands-off slow-cooker recipe that transforms chicken breasts into tender, spicy shredded Buffalo chicken, perfect for busy weeknights or game-day sandwiches.
Ingredients
- 2–3 pounds boneless, skinless chicken breasts
- 1 cup Buffalo sauce (adjust for spice)
- 1/4 cup Ranch dressing or blue cheese dressing (for serving)
- Salt and freshly ground black pepper to taste
Instructions
- Place the chicken breasts in a single layer in your Crockpot. Trim excess fat or cut them in half if large.
- Pour the buffalo sauce evenly over the chicken.
- Sprinkle salt and pepper over the chicken.
- Cover and cook on low for 6 to 8 hours, or until the chicken is fork-tender. Alternatively, cook on high for 3–4 hours.
- Shred the chicken in the pot with two forks, stirring to coat it in the sauce.
- If desired, fold in the Ranch or blue cheese dressing before serving.
Notes
For a creamier result, stir in cream cheese or additional dressing after shredding. Adjust seasonings based on heat preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American