Shredded Buffalo Chicken (Print-Friendly Version)
Juicy, spicy shredded chicken cooked low and slow with buffalo sauce and butter for maximum flavor with minimal effort.
# What You'll Need:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken breasts
02 -
3/4 cup buffalo sauce (such as Frank's RedHot)
03 -
2 tbsp ranch seasoning mix
04 -
1/4 cup unsalted butter, cut into small pieces
05 -
1/2 cup chicken broth
06 -
1 tsp garlic powder
07 -
1/2 tsp black pepper
→ Optional Garnish
08 -
Chopped green onions
09 -
Crumbled blue cheese
# How to Make It:
01 -
Add the chicken breasts to the bottom of the crockpot. Pour in the chicken broth to keep the chicken moist while cooking.
02 -
Sprinkle the ranch seasoning, garlic powder, and black pepper over the chicken. Pour the buffalo sauce on top, and scatter the butter pieces evenly over everything.
03 -
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreddable.
04 -
Use two forks to shred the chicken directly in the crockpot. Stir the chicken into the sauce to ensure every bite is coated in spicy, buttery goodness.
05 -
Serve immediately or portion into meal prep containers. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
# Additional Tips:
01 -
Buffalo Chicken Wraps: Add to tortillas with lettuce, ranch dressing, and shredded cheese.
02 -
Buffalo Chicken Bowls: Serve over rice or cauliflower rice with avocado and roasted vegetables.
03 -
Buffalo Chicken Sandwiches: Pile onto a toasted bun with coleslaw and extra buffalo sauce.
04 -
Buffalo Chicken Salads: Toss with greens, cherry tomatoes, blue cheese crumbles, and ranch dressing.