Slow Cooker Buffalo Chicken

An easy crockpot buffalo chicken recipe with just 3 ingredients and 5 minutes of prep!

Course Dinner

Cuisine American

Keyword crock pot buffalo chicken, crockpot buffalo chicken, slow cooker buffalo chicken

Prep Time 5

Cook Time 3

Total Time 3 5

Servings people

Calories 186kcal

2 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
1 (1 ounce) packet dry Ranch salad dressing and seasoning mix (such as Hidden Valley brand)
1 (12 ounce) bottle buffalo wing sauce (I use Frank's RedHot brand)
Optional garnish: sliced green onions or chopped fresh herbs
Optional, for serving: slider rolls or sandwich buns; tortilla chips; taco shells or tortillas; baked potatoes

Spray the bottom of a slow cooker lightly with nonstick cooking spray. Place the chicken in the slow cooker; sprinkle the ranch seasoning on the meat. Pour the buffalo wing sauce over top.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F. Shred the chicken with two forks and give everything a good stir so that the meat is well combined with the sauce. Taste and season with kosher salt and extra ground black pepper, if desired.
Garnish with chopped fresh herbs or sliced green onions and serve!

Buffalo wing sauce is spicy. If you want a more mild option, look for "mild" buffalo wing sauce (we use Frank's Red Hot brand).

If you'd like to control the sodium in your dish, use a homemade Ranch seasoning blend and limit the amount of salt that you add.

Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. That keeps the chicken moist and juicy, and prevents it from drying out. Just get familiar with your pot and adjust accordingly.