If you’re anything like me and reach for hot sauce before tasting the food — this Shredded Buffalo Chicken Sandwich is going to feel like home. With just three ingredients and a slow cooker, you’ve got a spicy, saucy chicken filling that works for lunch, dinner, or those snack attacks that hit mid-afternoon.
It’s the kind of recipe I pull out on a Monday morning when I want to “set it and forget it” and still end up with something comforting, spicy, and ridiculously satisfying by dinner. The best part? It makes enough for leftovers, and trust me, it tastes even better the next day.
Why This Sandwich Is On Repeat In My Kitchen
I’ve made this recipe more times than I can count. It’s got everything I love — heat, tang, and just the right amount of creaminess from the ranch. And honestly, who doesn’t love a good messy buffalo chicken sandwich?
My wife isn’t a big fan of spicy food, so when I make this, it’s usually just for me. Which means I get to enjoy it throughout the week without sharing — a rare win in a house full of shared leftovers. I pile it high on soft brioche buns or wrap it in a tortilla with a handful of shredded lettuce and a drizzle of extra sauce. And yes, I’ve even eaten it cold straight from the fridge.
What You’ll Need
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Boneless skinless chicken breasts or thighs – Both work. Thighs stay juicy, but I often use whatever I have on hand.
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Buffalo wing sauce – Use your favorite bottled version (I usually go for Frank’s RedHot), or you can make it from scratch if you like a little more control over the heat.
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Ranch seasoning – A packet is easiest, but you can also mix dried herbs like dill, garlic powder, and onion powder if you’re out.
That’s it — no chopping, no sautéing. Just toss everything in the slow cooker and walk away.
How I Make It (And How You Can Too)
Step 1 – Dump and go:
Place the chicken directly into your slow cooker.
Step 2 – Sauce it up:
Pour in the buffalo sauce and sprinkle over the ranch seasoning. Give it a quick stir — just enough to coat the chicken.
Step 3 – Let it do its thing:
Cook on low for 7–8 hours or high for 5–6 hours. You’ll know it’s ready when the chicken practically falls apart when you poke it.
Step 4 – Shred and serve:
Use two forks and pull the chicken apart right in the pot — it’ll soak up all those flavorful juices. Then make it yours — sandwich, wrap, salad bowl, or even tossed into some mac and cheese.
My Tips for Making It Even Better
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Don’t skip the sauce at the end. After shredding the chicken, let it sit in the slow cooker for another 15 minutes on warm — it’ll soak in more flavor.
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Toasted buns make a difference. I always toast my buns lightly before loading them up with chicken — it keeps everything from getting soggy and adds a bit of crunch.
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Add crunch: If I have it, I throw in some coleslaw mix or even sliced celery inside the sandwich for texture.
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Want it creamier? A dollop of ranch dressing or blue cheese on top makes it feel like a restaurant-style buffalo chicken sandwich.
Ways I Like To Serve This
I’ve tried this in all forms — and here are my go-to ways:
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Classic sandwich on a soft bun with pickles and extra sauce.
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Wrapped in a tortilla with lettuce, shredded carrots, and a bit of ranch.
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Over a salad, especially when I’m pretending to eat healthy.
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Stuffed into baked sweet potatoes — the spicy-sweet combo is surprisingly good.
Can You Make It Ahead?
Absolutely. I often make this on Sunday night, store it in the fridge, and heat it up throughout the week. The flavor gets even better as it sits.
You can also freeze it! Let it cool completely, portion it out into freezer-safe bags, and it’ll stay good for up to 2 months. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
What To Serve On The Side
Buffalo chicken has big, bold flavors — so I like to keep sides simple but satisfying:
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Potato wedges or fries
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Crisp coleslaw
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Mac and cheese (because comfort food deserves more comfort food)
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Corn on the cob
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Pickles or pickle chips
Sometimes, I’ll throw a few carrot and celery sticks on the side if I’m feeling like I need balance (or just pretending).
Common Questions
Can I use frozen chicken?
Yes, but make sure your slow cooker reaches a safe internal temp. I usually thaw it first to be safe.
Can I make this in the Instant Pot?
Yep! Cook on high pressure for about 15 minutes and do a natural release.
Is it super spicy?
It depends on the sauce. I find most store-bought buffalo sauces to be medium heat, but you can always cut the sauce with a bit of melted butter or add more for extra kick.
Can I use leftover rotisserie chicken?
You can, but you’ll need to simmer it on the stove instead of slow cooking. Just toss it with the sauce and ranch, and heat through.
If you’re a fan of buffalo-anything, this one’s a keeper. It’s one of those recipes that looks like you put in way more effort than you did — which makes it a go-to when I want something hot, satisfying, and ready with minimal fuss.
Let me know how you serve yours — sandwich, wrap, salad… or straight from the pot with a fork. No judgment here.
Shredded Buffalo Chicken Sandwiches
Looking for an easy dinner that delivers big flavor with hardly any effort?
Ingredients
- 2½ pounds boneless, skinless chicken breast
- 10oz buffalo wing sauce
- 1oz ranch seasoning
Instructions
- Combine & Cook: Place the chicken breasts in your slow cooker. Pour in the buffalo wing sauce and add the ranch seasoning. Give everything a gentle mix to coat the chicken evenly.
- Let it Simmer: Cover and cook on low for 7–8 hours, or on high for 5–6 hours, until the chicken is fall-apart tender.
- Shred: Once cooked, use two forks to shred the chicken right in the slow cooker, mixing it into the sauce so it soaks up every bit of flavor.
- Serve: Spoon generous portions onto buns for classic sandwiches, wrap it up in tortillas, or mound it over crisp greens for a lighter option.For a milder, creamier finish, stir in some ranch dressing after cooking.Make it your own with extra toppings like blue cheese crumbles, sliced celery, or a sprinkle of fresh herbs.
Notes
- Incredibly Easy: Just a handful of ingredients and your slow cooker does the rest.
- Customizable: Switch up the serving style or tame the heat with ranch for picky eaters.
- Perfect for Meal Prep: Make a batch and use leftovers for wraps, salads, or even baked potatoes throughout the week.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 161mgSodium: 1754mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 60g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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