Shredded Buffalo Chicken

If you’re a fan of bold flavors with minimal effort, this slow cooker shredded buffalo chicken will be your new best friend. It’s spicy, savory, and ridiculously easy to prep. Whether you’re hosting a game-day party, meal prepping for the week, or just craving something with a kick, this recipe hits all the right notes.

Ingredients You’ll Need

This recipe is as simple as it gets. Just a handful of ingredients and you’re set:

• Boneless, skinless chicken breasts – the base of this dish. You can also use chicken thighs or a mix of both if you prefer a juicier texture.
• Buffalo hot sauce – Frank’s RedHot is the go-to, but any cayenne-based hot sauce will work.
• Garlic cloves – fresh is best; use as much or as little as you like.
• Ghee or butter – adds richness and helps keep the chicken moist.
• Seasonings – a simple blend of onion powder, salt, and pepper to round out the flavor.

How to Make It

Making this couldn’t be simpler. Your slow cooker does all the heavy lifting.

1. Add the chicken breasts to your slow cooker.
2. Pour in the buffalo sauce, toss in the garlic, spoon in the ghee or butter, and sprinkle over the onion powder, salt, and pepper.
3. Cover and cook on high for 2–4 hours or low for 5–6 hours, until the chicken is tender enough to shred easily with two forks.
4. Once done, shred the chicken right in the slow cooker and mix it into the sauce.

That’s it—seriously!

Can I Use Chicken Thighs Instead?

Absolutely. Thighs are great if you want a bit more fat and flavor. I often mix breasts and thighs when I don’t have enough of one. The cooking time stays the same, so feel free to swap them without worry.

How to Store & Reheat Leftovers

This buffalo chicken is perfect for meal prep:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze for up to 3 months.

To reheat:

• Warm on the stovetop over medium heat with a splash of broth or more buffalo sauce if it looks dry.
• You can microwave it too, but go easy on the heat and time to avoid drying it out.

How to Serve Shredded Buffalo Chicken

The real fun begins once the chicken is ready. There are so many ways to serve this spicy goodness:

• Piled high on baked or sweet potatoes
• Wrapped in lettuce for a low-carb option
• Tucked into quesadillas or tacos
• Rolled into egg rolls for party snacks
• Mixed with cream cheese for a rich buffalo dip
• Tossed into your favorite mac and cheese
• Laid over salads with a drizzle of ranch or Caesar dressing

Basically, if it goes with chicken, it’ll go even better with buffalo chicken.

What Equipment Do I Use?

I usually use a 3-quart slow cooker for this recipe, but any size will work as long as everything fits snugly. You can also use the slow-cook setting on an Instant Pot—just follow the same cooking instructions and you’re good to go.

FAQs

Can I make this in advance?
Yes! It’s great for meal prep and actually gets better as it sits in the fridge.

Is it spicy?
It has a decent kick, but you can control the heat by choosing a milder sauce or adding a little honey or cream cheese to mellow things out.

Can I double the recipe?
Yes, just make sure your slow cooker can handle the volume. You might need a slightly longer cook time.

Final Thoughts

This slow cooker buffalo chicken has become a go-to in my kitchen. It’s comforting, spicy, and incredibly flexible. Perfect for busy weeknights or feeding a hungry group without breaking a sweat.

Try other recipes:

• Shredded BBQ Chicken
• Shredded Chicken Burritos
• Crockpot Shredded Chicken Sandwiches