This slow cooker buffalo chicken is so easy to make and is perfect served in wraps, sandwiches, salads or tacos! Made using a few simple ingredients, you only need 5 minutes to prep the chicken and then the slow cooker does the rest!
Buffalo chicken is so iconic. The combination of spicy and tangy sauce with tender shredded chicken is just so good. Whether you enjoy it in a bowl, in a sandwich (the best!), or in tacos, you really can’t go wrong with buffalo chicken.
I love slow cooker recipes as they are so simple and easy to prepare. In particular, this recipe takes just 5 minutes of prep. You simply add everything to your slow cooker and then a few hours later your chicken will be falling apart and you can shred it and mix it through all that delicious sauce.
Just like my slow cooker BBQ pulled pork, this is one of those recipes that is amazing when needing to feed a crowd. You can easily double the recipe if required, and then all you have to do is serve it up on the table with some buns and a few sides and you have an easy lunch or dinner that will leave guests very satisfied.
Keep reading as I have a list of ideas for how to use this easy buffalo chicken and I know you’ll want to try them all!
Key Ingredients
There are only a handful of key ingredients needed to make this tasty and versatile shredded buffalo chicken.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breasts – I like to use chicken breasts for this recipe but you can easily substitute with chicken thighs if you prefer.
- Spices – a combination of garlic powder, onion powder and smoked paprika adds extra flavour to the chicken making it really delicious.
- Frank’s RedHot sauce – really the hero of this recipe and what gives the chicken the iconic buffalo sauce flavour. You can use any cayenne pepper hot sauce you like, but if you can get Franks then you’ll get the best taste (in my opinion!). You’ll need almost a full small bottle for the chicken, but you can use the remaining sauce as a drizzle over the top when serving for an extra kick.
- Dairy-free butter – helps give the texture and taste balance of traditional buffalo sauce when combined with the hot sauce.
Equipment and Tools
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Slow Cooker / Multi Cooker – I replaced my slow cooker with the Philips All In One as it also functions as a pressure cooker so I get a lot more use out of it.
Step-By-Step Instructions
Honestly this recipe couldn’t be easier! It’s a proper dump and go style slow cooker recipe.
Start by placing the chicken breasts in the base of the slow cooker and sprinkle over the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Next pour over the Frank’s RedHot sauce and add the dairy-free butter. You might think this isn’t much liquid, but it will be just the right amount. You’ll have a little sauce remaining from one of the small bottles which you can mix in after the chicken is cooked, or you can use it to drizzle over the top when serving.
Mix everything together gently so that the chicken is coated and then place the lid on and cook for 3 hours on high or 6 hours on low.
Once cooked, use two forks to shred the chicken and stir it into the sauce. From here, see below for some options for serving and storing.
👉Tip! Even if you’re planning on making this ahead of time, make sure to shred the chicken immediately while it’s still hot as it’s much easier than if it’s been allowed to cool. You can then keep it warm until ready to serve or store for later.
Serving Suggestions
This buffalo shredded chicken is a great meal prep option as it can be used as a base for many different meals. Here are just a few ideas but however you serve it, make sure it’s accompanied by my dairy free ranch dressing!
- Wraps – serve in a tortilla with lettuce, avocado, and ranch dressing.
- Burgers / sandwich – a classic option with coleslaw, ranch dressing and maybe a few pickles.
- Add it to a salad or rice bowl – layer on your favourite ingredients and top it with the shredded chicken, and of course, the ranch!
- Loaded potatoes – make these buffalo chicken stuffed sweet potatoes or serve it over a regular roasted potato.
- Tacos – use these chicken tinga tacos as a guide but swap in this buffalo chicken instead!
- Pizza – spread a little buffalo sauce onto a homemade pizza base, topped with the shredded buffalo chicken and some dairy free mozzarella cheese. Once cooked, finish with a drizzle of ranch of course.
Storage Instructions
This buffalo chicken will store in an airtight container in the refrigerator for up to 4 days, making it a great option for meal prep.
You can also freeze the shredded chicken in a freezer-safe container or resealable bag for up to 3 months.
To defrost, heat in the microwave in 30-second bursts, stirring in between, until warmed through.
You can heat the chicken in a pan on the stove over low heat with a splash of water or extra hot sauce to prevent it from drying out.
Recipe FAQs
Frank’s RedHot has a vinegary, mildly spicy taste that isn’t overwhelmingly hot. So while it’s spicy it’s more on the mild to medium end. If you do prefer it milder, you can add a tablespoon of honey or extra dairy free butter. For extra heat, mix through more hot sauce after shredding the chicken.
Absolutely! Store it in the fridge for up to 4 days or freeze for up to 3 months. Reheat when ready to serve.
Yes, you can! Cook on high pressure for 10 minutes, then quick release and shred.
More slow cooker chicken recipes:
Slow Cooker Coconut Chicken Curry
Slow Cooker Honey Mustard Chicken
Slow Cooker Chicken Tinga Tacos
Slow Cooker Buffalo Chicken
Equipment
Ingredients
- 1 kilogram (2 pounds) boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Frank’s RedHot sauce
- 30 grams (2 tablespoons ) dairy-free butter
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle over the garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Pour the Frank’s RedHot sauce over the chicken and add the dairy-free butter. Gently mix to coat.
- Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
- Once cooked, use two forks to shred the chicken and stir it into the sauce. Serve or store as desired.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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