Crockpot Buffalo Chicken Recipe
This irresistible Crockpot Buffalo Chicken Recipe is so versatile - you can serve it up whole, shred it and serve on a hamburger bun or slider rolls, or serve shredded in a lettuce wrap or on top of a salad. The options are endless!
Servings: 4
Ingredients
- 3 pounds Boneless Skinless Chicken Breasts fresh or thawed
- 12 ounces Frank’s RedHot Wings Buffalo Sauce (1 bottle)
- 1 ounce Hidden Valley Ranch Seasoning Mix packet or 3 tablespoons Buttermilk Ranch Dressing Mix
Instructions
- Cook chicken in on HIGH for 3 hours or LOW for 6 hours (covered)
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot
- Mix together Buffalo Sauce and Ranch Seasoning Mix
- If making Chicken Breasts: Pour mixture over chicken, and cook on high for 30 more minutes on HIGH (covered), or until done.
- If making sandwiches: Remove chicken, and shred chicken with 2 forks. Place shredded chicken back in Crockpot and pour sauce mixture over chicken. Stir and cook on HIGH for 30 more minutes (covered), or until done.
- Garnish with chopped Green Onions or add a seeded bun for a sandwich and ENJOY!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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