Make tender, flavorful shredded buffalo chicken using your slow cooker. This simple recipe is perfect for quick weeknight dinners, meal prep, or game day food, yielding versatile chicken ready for bowls, wraps, or sliders.
Author:cookingbycarla
Prep Time:5 min
Cook Time:4 hours
Total Time:4 hours 5 min
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts
1 cup buffalo sauce (Frank’s RedHot recommended)
1/2 cup chicken broth
4 tablespoons unsalted butter, cut into pieces
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Pour the buffalo sauce and chicken broth over the chicken. Sprinkle with garlic powder, onion powder, salt, and pepper.
Place the butter pieces evenly over the top of the chicken.
Cover the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and place them in a large bowl.
Use two forks to shred the chicken completely.
Return the shredded chicken to the slow cooker and stir well to coat the chicken thoroughly with the sauce remaining in the pot.
If the sauce seems too thin, remove the lid and cook on HIGH for 15 to 20 minutes to allow some liquid to evaporate.
Serve this spicy chicken recipe warm over rice for healthy chicken bowls, in tortillas for wraps, or on slider buns.
Notes
For a creamier texture, stir in 1/2 cup of cream cheese or 1/4 cup of ranch dressing during the last 15 minutes of cooking.
This shredded chicken is excellent for meal prep chicken storage in the refrigerator for up to 4 days.
If you prefer baked chicken recipes, you can bake the chicken at 375°F for 25 minutes before shredding and tossing with the sauce.