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

Scale

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)

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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.