Crockpot Buffalo Chicken
A tender, spicy buffalo chicken recipe cooked in a crockpot for 4-6 hours. Perfect for sandwiches, salads, or appetizers, this easy dish delivers bold flavor with minimal effort. Serves 6-8.
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Servings: 6 servings
Calories: 250kcal
Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 cup melted butter
- 1 cup buffalo hot sauce (non-alcoholic)
- 1 tablespoon ranch seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crockpot.
- In a bowl, mix melted butter, hot sauce, ranch seasoning, garlic powder, and onion powder.
- Pour the sauce over the chicken, coating evenly.
- Cover and cook on LOW for 4-6 hours or until chicken is tender and reaches an internal temperature of 165°F.
- Shred the chicken with two forks.
- Garnish with blue cheese crumbles or chopped celery if desired.
Notes
For extra flavor, add a splash of non-alcoholic vinegar-based hot sauce.
Adjust spice level by adding more hot sauce or reducing it.
Let the chicken rest for 5 minutes before serving to retain juices.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adjust spice level by adding more hot sauce or reducing it.
Let the chicken rest for 5 minutes before serving to retain juices.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1g | Calories: 250kcal | Protein: 30g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 600mg