Slow Cooker Buffalo Chicken
A cozy, hands-off dish that turns plain chicken into a saucy, buffalo-flavored meal. This Slow Cooker Buffalo Chicken stays tender, shreds easily, and works great in sandwiches, wraps, or bowls. Perfect for busy weeknights when you want something comforting without a long cook time.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 4 tablespoons butter, cut into chunks
- 8 oz cream cheese, softened (optional for extra creaminess)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- celery sticks and blue cheese or ranch for serving (optional)
Instructions
- Place the chicken breasts in the slow cooker. If you like a bit of texture, you can season the chicken with a light pinch of salt and pepper first.
- Pour the buffalo wing sauce and ranch dressing over the chicken. Scatter the butter on top and tuck in the cream cheese pieces if you’re using them.
- Sprinkle garlic powder and onion powder over everything. Cover and cook on low for 4 to 6 hours, until the chicken easily shreds with two forks.
- Carefully remove the lid and shred the chicken right in the slow cooker. Stir to coat the shreds in the sauce. If you want extra creaminess, stir in the softened cream cheese now until it’s melted and well combined.
- Taste and adjust seasoning with a little salt and pepper if needed. If the sauce tastes too thick, you can thin it with a splash of water or a bit more buffalo sauce.
- Serve the buffalo chicken as a filling for sandwiches or tortillas, in bowls over rice or cauliflower rice, or with celery sticks on the side for a classic buffalo bite.