Slow Cooker Buffalo Chicken

Laura

Slow cooker buffalo chicken packed with bold, tangy heat and tender texture. An easy, crowd-pleasing recipe perfect for meals or game day.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 6 servings

2 to 2.5 pounds boneless, skinless chicken breasts (thighs also work)
1 cup Buffalo wing sauce (Frank’s RedHot or your favorite brand)
2 tablespoons unsalted butter (for richness and mellow heat)
2 tablespoons honey or brown sugar (optional, for balance)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (optional, for depth)
½ teaspoon kosher salt (adjust to taste, depending on sauce saltiness)
¼ teaspoon black pepper
2 to 3 tablespoons ranch dressing or blue cheese dressing (optional, to stir in at the end for creaminess)
1 to 2 tablespoons apple cider vinegar (optional, for brightness)
For serving: Slider buns, tortillas, rice, lettuce, celery, carrots, crumbled blue cheese, or ranch

Prep the slow cooker: Lightly spray the insert with nonstick spray or rub with a little oil to make cleanup easier.
Season the chicken: Place the chicken in the slow cooker. Sprinkle with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add sauce and butter: Pour the Buffalo sauce over the chicken. Add the butter and honey (or brown sugar) if using.
Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3.5 hours, until the chicken is fork-tender and shreds easily.
Shred the chicken: Remove the chicken to a cutting board and shred with two forks, or use a hand mixer on low in a bowl.
Finish the sauce: Whisk 1 tablespoon apple cider vinegar into the sauce in the slow cooker for brightness (add more to taste). Stir in ranch or blue cheese dressing if you want a creamier finish.
Combine: Return the shredded chicken to the slow cooker and toss to coat in the sauce. Let it sit on Warm for 10–15 minutes so it absorbs flavor.
Serve: Pile onto slider buns, stuff into tortillas, spoon over rice or cauliflower rice, or top a salad. Add celery, carrots, ranch, or blue cheese as you like.