SLOW COOKER BUFFALO CHICKEN
Slow cooker buffalo chicken is a mouthwatering dish that combines tender, juicy chicken with the kick of buffalo sauce. It is a flavorful and effortless meal!
Servings: 4 servings
Equipment
Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- 1/2 cup buffalo sauce, we used Frank’s RedHot buffalo wings hot sauce
- 1/2 cup chicken broth
- 2 tablespoons anch powder
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 green onions sliced
- 3 tablespoons crumbled blue cheese
Instructions
- Add the buffalo sauce, chicken broth, ranch powder, and garlic to the slow cooker. Mix these ingredients.
- Season both sides of the chicken with salt and pepper. Then, add the chicken to the slow cooker. From there, flip the chicken to the other side so it is coated in the sauce.
- Place the lid on the slow cooker and cook the chicken on low for 2.5-3.5 hours or until the chicken is fully cooked. This is when it reaches an internal temperature of 165° F.
- Carefully remove the fully cooked chicken from the slow cooker and place it on a cutting board. Then, use two forks to shred the chicken.
- Once shredded, you can add the chicken back to the slow cooker. However, we recommend pouring the sauce from the slow cooker over the chicken so you can control how much sauce you add and how spicy it will be. To serve, top with sliced green onions and crumbled blue cheese.
Video
Notes
- Storage: Store any leftover fully cooked slow cooker buffalo chicken in an airtight container for 3-5 days in the refrigerator.
- Pour The Sauce Over Top: After you shred the chicken, we recommend pouring some of the sauce from the slow cooker on the chicken when ready to serve. This way, you can control how much sauce you add and how spicy your chicken is.
Nutrition
Calories: 234kcal | Carbohydrates: 0.8g | Protein: 42.8g | Fat: 5.1g | Saturated Fat: 0.1g | Cholesterol: 127mg | Sodium: 392mg | Fiber: 0.1g | Sugar: 0.1g