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Crockpot Buffalo Shredded Chicken

Crockpot Buffalo Shredded Chicken Recipe

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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Calories: 234
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 cup buffalo wing sauce (like Frank’s RedHot)
  • 1 packet (1 oz) ranch seasoning mix
  • 4 tbsp unsalted butter, cubed
  • ½ cup low-sodium chicken broth
  • Optional: sliced green onions, blue cheese, extra buffalo sauce, ranch dressing
  • Buns, tortillas, or lettuce cups for serving

Method
 

  1. Place chicken in slow cooker. Pour buffalo sauce and broth over top, then sprinkle with ranch mix. Dot cubed butter around chicken.
  2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours until chicken is very tender.
  3. Transfer chicken to a cutting board and shred with two forks. Return to slow cooker and toss with the sauce. Let sit on WARM 5 minutes.
  4. Serve piled onto toasted buns, tortillas, or lettuce cups with desired garnishes.

Notes

The shredded chicken can sit on WARM for up to an hour before serving without drying out. If you want a thicker sauce, remove the lid and set to HIGH for about 15 minutes, stirring now and then.