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

2-2.5 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)
1 (12 ounce) bottle buffalo wing sauce (such as Frank's RedHot mild)
Optional (for creamy texture): 8 ounce block of cream cheese, cubed and softened at room temperature
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.
Optional: For a creamier, more mild consistency, add the cream cheese to the slow cooker at the very end, stir, cover, and cook for an additional 5-10 minutes, or until the cream cheese melts and incorporates into the sauce.
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.