If you are craving a meal that bursts with bold flavors, tender chicken, and that perfect spicy-cool combo, then you are in for a treat with the Crockpot Buffalo Chicken Sandwiches with Ranch and Fried Pickles Recipe. This dish takes comfort food to a whole new level by slow-cooking juicy chicken infused with the tang of Buffalo hot sauce, topped with creamy ranch dressing and delightfully crispy fried pickles. It’s one of those recipes that brings warmth and excitement to your table effortlessly, all while being surprisingly simple to prepare.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating an unforgettable sandwich experience. From the spicy kick of hot sauce to the cooling ranch and the richness of melted cheese, these staples come together beautifully to balance taste and texture.
- 5 boneless, skinless chicken breasts: The star protein that becomes juicy and tender after slow cooking.
- 12 ounces hot sauce (divided): Classic Franks RedHot adds the perfect tangy spice and heat.
- 1 ounce ranch seasoning (1 packet): Packs that signature herby flavor right into the chicken.
- 1½ tablespoons unsalted butter: Adds richness that rounds out the bold sauce flavors.
- 6 hamburger buns: Toasted to hold all the delicious ingredients together with a gentle crunch.
- 6 slices gouda cheese: Melts perfectly over the chicken for a creamy, smoky finish (cheddar is a tasty alternative).
- Ranch dressing or blue cheese dressing: For topping and dipping, offering a cool, creamy contrast.
- Ranch Fried Pickles: The crispy, tangy finishing touch that brings crunch and zest to each bite.
How to Make Crockpot Buffalo Chicken Sandwiches with Ranch and Fried Pickles Recipe
Step 1: Prepare the Crockpot
Start by giving your crockpot a quick spray with nonstick spray. This small step saves you from any frustrating sticking later on. Place the chicken breasts in the crockpot, then pour in ¾ of the hot sauce bottle. Sprinkle the ranch seasoning evenly over the chicken. This combination allows the chicken to soak up all those incredible flavors slowly.
Step 2: Slow Cook the Chicken
Cover and cook your chicken on low heat for 6 to 7 hours, or if you’re short on time, the high setting for 3½ to 4 hours will do the trick. Slow cooking tenderizes the meat to perfection and infuses it with the tangy, spicy sauce. By the time it’s done, the kitchen will be buzzing with amazing aromas.
Step 3: Add Butter, Sauce, and Shred the Chicken
Once cooked, add the butter along with the remaining ¼ of the hot sauce to the crockpot. This final addition gives the sauce a velvety, rich finish. Use two forks to shred the chicken directly in the crockpot, mixing everything together so each shred is coated with spicy, buttery sauce.
Step 4: Assemble Your Sandwiches
Lightly toast your hamburger buns to add a satisfying crunch and prevent sogginess. Pile the shredded buffalo chicken onto the bottom bun, then lay a slice of gouda cheese on top so it melts slightly. Drizzle with ranch or blue cheese dressing and crown your creation with crunchy Ranch Fried Pickles. Top with the other half of the bun and get ready for the ultimate bite.
How to Serve Crockpot Buffalo Chicken Sandwiches with Ranch and Fried Pickles Recipe
Garnishes
Garnishes can truly elevate your sandwich experience. Fresh chopped celery or green onions add a crisp, refreshing crunch against the creamy and spicy layers, creating a delightful texture contrast. A sprinkle of fresh parsley can brighten the flavors visually and palate-wise.
Side Dishes
These sandwiches are hearty on their own, but pairing them with some crisp, cool coleslaw or a simple side salad helps balance the richness. For a more indulgent meal, crispy French fries or sweet potato wedges are fantastic companions that soak up every bit of sauce left on your plate.
Creative Ways to Present
For parties or family dinners, serve these sandwiches buffet-style with all the toppings on the side. This allows everyone to build their ideal sandwich experience. You can also make slider-sized versions for an easy-to-eat appetizer or game-day snack. Wrapping in parchment paper adds rustic charm and keeps your hands mess-free.
Make Ahead and Storage
Storing Leftovers
Leftover shredded buffalo chicken can be stored in an airtight container in the refrigerator for up to 4 days. Keep the buns and fried pickles separate to avoid sogginess. When ready to eat, simply reassemble the sandwich with fresh toppings.
Freezing
You can freeze the cooked and shredded buffalo chicken without the buns or pickles. Pack it tightly in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat the buffalo chicken in a skillet over medium-low heat or in the microwave until warmed through. Adding a splash of water or extra hot sauce can refresh the sauce’s moisture. Toast the buns just before serving to maintain that perfect texture.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes! Just make sure to fully thaw the chicken breasts before placing them in the crockpot to ensure even cooking and safety.
Is there a milder version of this recipe?
Definitely. You can reduce the amount of hot sauce or use a milder variety to control the heat. Adding extra ranch seasoning also helps mellow things out.
Can I make this recipe in an Instant Pot?
While this recipe is designed for slow cooking, you could use the Instant Pot’s slow cook function or pressure cook method with adjusted timing. Just be careful not to overcook the chicken.
What alternatives can I use instead of gouda cheese?
Cheddar is a fantastic option for its sharpness, but mozzarella or pepper jack would also melt nicely and complement the flavors well.
How can I make Ranch Fried Pickles at home?
Simple! Slice pickles thin, dip them in seasoned ranch dressing mix and flour or breadcrumbs, then fry or bake until crispy. They add so much flavor and crunch to these sandwiches.
Final Thoughts
I can’t recommend the Crockpot Buffalo Chicken Sandwiches with Ranch and Fried Pickles Recipe enough for any occasion where you want delicious, fuss-free food that feels like a special treat. It’s one of those dishes you’ll want to make again and again because it hits all the right notes of spicy, creamy, crunchy, and comforting. Grab your crockpot and ingredients, and make this showstopper sandwich the highlight of your next meal!
Print
Crockpot Buffalo Chicken Sandwiches with Ranch and Fried Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 sandwiches
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Buffalo Chicken recipe offers a delicious and easy way to make tender, spicy buffalo chicken sandwiches. Slow-cooked chicken breasts are simmered in tangy hot sauce and ranch seasoning, then shredded and combined with butter for extra richness. Served on toasted buns with gouda cheese, ranch or blue cheese dressing, and crunchy ranch fried pickles, these sandwiches make a perfect comforting meal with bold flavors and minimal effort.
Ingredients
Main Ingredients
- 5 boneless, skinless chicken breasts (thawed if frozen)
- 12 ounces hot sauce (divided; preferably Franks RedHot)
- 1 ounce ranch seasoning (about 1 packet)
- 1½ tablespoons unsalted butter
For Serving
- 6 hamburger buns
- 6 slices gouda cheese (cheddar cheese can also be used)
- Ranch dressing or blue cheese dressing (for topping)
- Ranch fried pickles (for topping)
Instructions
- Prepare the Crockpot: Spray the crockpot with nonstick spray to prevent sticking. Place the chicken breasts inside the crockpot.
- Add Sauce and Seasoning: Pour ¾ of the hot sauce bottle over the chicken and sprinkle all of the ranch seasoning packet evenly over the chicken pieces.
- Cook the Chicken: Cook on low heat for 6 to 7 hours, or alternatively on high heat for 3½ to 4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred and Mix: Add the unsalted butter and the remaining ¼ of the hot sauce to the crockpot. Using two forks, shred the chicken directly in the sauce, then stir well to combine all ingredients into a creamy buffalo chicken mixture.
- Assemble Sandwiches: Toast the hamburger buns lightly. Place a slice of gouda cheese on the bottom bun, then pile on the shredded buffalo chicken. Drizzle with ranch or blue cheese dressing and top with ranch fried pickles for added crunch and flavor. Cover with the top bun and serve immediately.
Notes
- You can adjust the hot sauce amount based on how spicy you like your buffalo chicken.
- Cheddar cheese is a great alternative to gouda if desired.
- Ranch fried pickles add a delightful crunch but can be omitted or replaced with regular pickles.
- For a lower fat version, substitute butter with a smaller amount of olive oil or omit it altogether.
- Make sure chicken breasts are thawed before cooking for even cooking results.
- Leftover chicken can be refrigerated for up to 3 days and used in wraps or salads.
