Swap Ready

Slow Cooked Buffalo Chicken

This is my first season as a tee-ball mom, and my six-year-old is loving the game. And we’re loving watching his games and seeing the improvement our miniature ball player is making. But can I share a little secret between us moms? The season is still young, and these twice-a-week evening games are already wearing me out! As if I didn’t rely on freezer meals and my Crockpot enough before, I can’t live without them now.

This super simple buffalo chicken is great on those tee-ball nights (or any other busy night!) because you can fix and forget it in the slow cooker, or easily reheat from the freezer. I served it on soft with fresh veggies and chips as sides.

Slow Cooked Buffalo Chicken


Pam @ onceamonthmeals.com


  • 3 pounds boneless, skinless chicken
  • 12 ounces Buffalo wing sauce
  • 1 ounce dry Ranch dressing mix


Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Freezing Directions:

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

Servings: 8


**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

33 Responses to “Slow Cooked Buffalo Chicken”

  1. Helena says:

    I have seen something similar to this, but it had a brick of cubed cream cheese (or neufchatel) added that made a gooey, creamy sauce as it cooked in the crock. Also would be good with a touch of crumbled blue on top, just before serving…

  2. I love this, it is so easy and delicious!

  3. Just wondering if you know what the spice level is for 12 oz. of buffalo sauce? My kids and husband don’t like super spicy, but I definitely want to try this. Would you say it’s a mild, or medium level?

    • Tricia says:

      I would say it was mild, but everyone’s tastes vary. Also remember that it will “heat up” if you freeze it and it sits in the sauce. I think you would be fine though.

  4. Gretta D. says:

    This is also really good on top of baked potatoes! My family loves it with a side salad on busy evenings!

  5. christina says:

    if i’m using frozen chicken (that I forgot to take out of the freezer last night) will i need to extend the cooking time?

  6. christina says:

    awesome! thanks so much! I’ve just found your site, but I am loving everything I’ve found so far!

  7. Dana says:

    Cant’t wait to try this one, but I think I will use boneless skinless chicken thighs instead!

  8. christina says:

    made this for dinner tonight, and oh my WORD!! it was so good, perfect with a little bit of blue cheese salad dressing on top. And I was a little worried about how hot it would be (im a total wiener when it comes to hot/spicy food) and it was just the perfect amount of hotness!! Thanks for the awesome recipe!!

  9. Jen says:

    a friend on FB turned me onto this website. Love it. I just pulled this dish out of the crock pot and into containers. It is dee-lish. Thanks for some inspiration.

  10. Laura C. says:

    Made this one evening last week for after a little league game. My husband, who does not like sandwiches, asked for leftovers, twice! Huge hit!! Thank you for all your great recipes!

  11. Cheryl says:

    LOVED IT! Served on whole wheat buns with bleu cheese dressing and some bc crumbles, finished off with shredded slaw mix (my take on celery to cut heat). Rather mild so some of us added a bit of liquid from cooking. I think the heat would also vary depending on brand of sauce you used.

  12. Kristen says:

    So, I made this yesterday not knowing there were different levels of buffalo sauce. My store only sold “Hot” Buffalo sauce so that is what I got. I didn’t taste it until I got it out to shred it. My husband said it was even too hot for him and he likes hot stuff. Any ideas on what I can do to still use it and not waste it would be great!

    • Tricia says:

      You could shred double amount of the chicken and other ingredients, just don’t add buffalo. Combine those and it should come out more “mild”. You could also add some actual Ranch dressing, not the mix and that should help tone it down as well.

  13. Dana says:

    We just made this and it was GREAT. Everyone raved about it and the possibilities for what this could go with (nachos, potatoes, pizza, etc) are endless. This will become a family favorite.

  14. CJ says:

    I made this and turned out really good. It was a tad dry when I ate it as a sandwich. I added a tiny bit of ranch dressing. I used it for nacho meat and I loved it! I added shredded carrot to mine to make it go further and to tone it down a little, plus added veggies are always a bonus. I’m doing a freezer meal swap with some friends and I’m using this recipe. Thanks!


  15. Michelle K says:

    I’m going to make this tonight, but put it in a tortilla for a wrap instead of on a bun!!!! Yummy!!!!! Ok, my mouth is watering just thinking about this……

  16. Maggie says:

    This was excellent! The smell wasn’t very appealing, but it tasted great! I recommend this.

  17. Lisa says:

    Love this! The other night we had buffalo chicken sandwiches, tonight I used it to make chicken enchiladas, and I think I will use some this weekend to make Buffalo chicken dip. Delicious!

  18. Anjuli says:

    Do you have any recommendation for dry ranch dressing mix? I’ve yet to find one that doesn’t have MSG or some other crap in it. Thank you.

  19. Elizabeth says:

    I use it to make buffalo chicken salads (romaine, shredded carrot, croutons, & bleu cheese dressing). My boyfriend LOVES it and asks me to make it every other week. I’ll use leftover chicken to make a chili… also easy and delicious!

  20. Becky says:

    This is a favorite in our house now. I’m going out of town for a week and husband requested I make a big pot before I leave!

  21. Kerri says:

    Great recipe! Here in Buffalo instead of Ranch we use bleu cheese…yummy!

Leave a Reply

After hitting submit your comment will await moderation.