5-Star Reader Comment
This is wonderful. The delicious aroma lingered around our house for a good hour after dinner was cleaned up, too – butter and Frank’s buffalo sauce, soo good!! It was hard to stop eating; we loved it.
Jackie B
Dinner, Dip or Sandwich – This Shredded Buffalo Chicken Does It All!
This buffalo chicken, Y’all, it’s just way too easy and delicious. A busy weeknight? It goes straight into sandwiches with a side salad. Saturday football with the boys? I turn it into a dip and set it out with chips and veggies. Need a little something for lunch? I pile it onto a baked potato, wrap it up in a tortilla or turn it into pizza. With just five ingredients and my slow cooker doing all the work, this recipe makes me look like a culinary rock star.
Oh, as a bonus, this chicken freezes beautifully. And I don’t know about you, but I love opening my freezer and finding one of my favorite meals at the ready!
Donya’s Tips for Slow Cooker Success
- Always use thawed chicken. Frozen chicken is not recommended in the crockpot. The chicken will spend too long in the “danger zone” at room temperature as it thaws and can grow bacteria.
- If you want a creamier texture, use half sour cream and half cream cheese.
- Chicken breasts shred leaner, while thighs stay a little juicier.
I love Buffalo Chicken for meal prep. Use it for Hot Buffalo Chicken Dip served with celery and carrot sticks or Buffalo Chicken Pizza.
Ingredients You’ll Need
- Chicken Breasts – Boneless, skinless chicken breasts go straight into the slow cooker. Thighs work too if you like a juicier cut.
- Ranch Seasoning – A store-bought packet works, or make your own.
- Buffalo Hot Sauce – Use your favorite brand (mine is Frank’s).
- Butter – The secret to that rich, classic buffalo flavor.
- Sour Cream – Stirred in at the end for creaminess and tang.
How To Make Buffalo Hot Sauce Chicken In The Slow Cooker
- Sep 1 – Add pats of butter to the bottom of the slow cooker. Place chicken breasts on top. Sprinkle with ranch seasoning.
- Step 2 – Pour buffalo sauce over everything, cover, and cook until tender—low for 5–6 hours or high for 3–4.
- Shred the chicken with two forks. Stir in the sour cream until smooth and creamy.
Serving Ideas
Here’s where this recipe shines:
- Pile it high on toasted buns with lettuce, blue cheese crumbles, and homemade blue cheese dressing.
- Use it for sliders, perfect for parties.
- Keep it simple with baked potatoes, coleslaw, or a crisp salad.
- I love turning it into nachos with mozzarella cheese, pickled jalapenos, and a drizzle of sour cream.
More Slow Cooker Chicken Recipes
Equipment
Ingredients
- 4- 5 boneless skinless chicken breasts
- 1 package ranch dressing
- 1 bottle buffalo hot sauce
- 1 heaping tablespoon sour cream
- 5 tablespoons butter cut into individual measurements
Instructions
- Put pats of butter in bottom of slow cooker and layer chicken on top.
- Sprinkle ranch dressing on top of chicken.
- Pour buffalo sauce over chicken. Cook on low for 5-6 hours or high for 3-4.
- With two forks, shred chicken, add sour cream and mix well with sauce.
Notes
- To freeze, after cooking, let the chicken cool, then place it in either a freezer-safe, airtight container or zip-top bag. When ready to use, thaw the chicken in the fridge overnight.
Nutrition
What To Serve With Buffalo Chicken
Like my wildly popular Crock Pot Chicken Thighs, this recipe can be served with so many side dishes. My favorites are Blue Cheese Coleslaw and Cucumber and Onion Refrigerator Pickles. It’s also tasty with Air Fryer Baked Potatoes, Mexican Corn Dip, and Smoked Gouda Cheese Grits.
Commonly Asked Questions
Nope! That’s one of the reasons I love this recipe. The chicken goes straight into the slow cooker, no extra steps needed. Once it’s cooked, shredding it right in the pot makes it tender and full of flavor.
Yes, you sure can. I often make this with chicken breasts because they shred leaner, but thighs stay juicy and are more forgiving if you’re worried about the chicken drying out.
Everyone has their own criteria for what’s healthy, but this recipe is gluten- and keto-friendly.
It has a good kick, but the heat depends on the sauce you choose. If you want to dial it back, use less buffalo sauce and stir in extra sour cream or even a little ranch dressing to mellow it out.
Absolutely! After cooking, let it cool completely, then store in a freezer bag or container. It’ll keep for up to 3 months. Just thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
What Is Buffalo Chicken?
First, buffalo sauce is a vinegar-based hot sauce made with butter for richness. It became famous in Buffalo, NY, from a 1964 recipe for buffalo wings—something the entire New York area is now known for. Now, buffalo chicken refers to buffalo sauce with any cut of chicken.
If you tried this 5-Ingredient Crock Pot Buffalo Chicken Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
This post was originally posted in September 2014.
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I’m curious, 1) how much hot sauce is in the measuring cup, in your picture. Or, how much do you usually use? 2) Will this recipe work if I half it?
Both great questions and the answers are right there in the recipe card! Give it a read and you will find exactly what you need. Hope you love it!
XO, Donya
I had to make a quick supper for some family that decided to visit. I made this and so easy and quick and it was a total hit with mashed potatoes and vegetables.
That’s what I love to hear — quick, easy, and a hit with the whole crew! Sounds like you handled that surprise visit like a pro. Mashed potatoes and veggies alongside? Perfect comfort meal combo. Thanks so much for sharing!
~Donya
It just states 1 bottle of Buffalo hot sauce. That does not indicate what size bottle as they come in various sizes. Is it a 12 oz bottle or larger?
Thank you for your question! The size of the Buffalo hot sauce bottle typically refers to a standard 12 oz size, unless otherwise specified. If you have a specific recipe or product in mind, please let me know, and I can help clarify further!
XO, Donya
My dad was from NC so grew up having what we called red chicken as well as my children. So buffalo chicken from Buffalo?? Don’t think so. Red chicken sauce is cider vinegar, Frank’s hot sauce, and some butter. I sometimes add ketchup (equal amounts of ketchup and cider vinegar with multiple shakes of Franks hot sauce). Caramelizes better when making in oven.
Thanks for the information! Looks like you have fond memories of a similar recipe.
~Donya
Thank you! I know everyone is going to love this!
Thinking of making this for a party. Can you double the recipe? Any idea how long it would take in the crockpot?
Sure you can double it. Cook per the instructions. Check the chicken to make sure it’s done. The internal temp should be 165 degrees.
This is one of my families favorite ways to have chicken.
❤️
Donya
Great recipe, family loves it!!
I had a bottle of Trader Joe’s Buffalo sauce with Black Truffles that I didn’t love and threw that in. Turned out great! Going to make the dip for our Labor Day festivities.
This is what I’m talking about! Using what you have AND making the second recipe, that’s the dip! I am thrilled and thank you so much for sharing.
XOXO,
~Donya
My husband like spicy hot and I don’t. I’d like to try a half bottle of hot sauce. Can you recommend a substitute for the rest of the liquid?
Valley Ranch or Blue cheese dressing