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–+ servings
Shredded buffalo chicken with red serving spoon
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5 stars (3 ratings)

Crock Pot Buffalo Chicken

It's so easy to make Crock Pot Buffalo Chicken that can be shredded and used on sliders, in wraps, for tacos, pasta or dips!
Servings: 4 cups buffalo chicken
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Instructions

  • Rub the chicken with the chicken wing seasoning, then place it in a large Crock Pot. Cover with ¾ cup of buffalo sauce.
  • Slow cook on high for 3-4 hours or on low for 6-8 hours.
  • Remove the lid from the slow cooker, use two forks to shred the chicken in the slow cooker. Add the remaining ¼ cup buffalo sauce to the slow cooker and toss to combine.

Notes

  • You can replace the chicken wing seasoning with 2 tablespoons ranch seasoning + 1 teaspoon cayenne pepper, or 1 teaspoon salt + 1 teaspoon chili powder + 1 teaspoon garlic powder.
  • One pound of chicken will give you approximately 2 cups of shredded chicken. Chicken breasts and thighs vary in size greatly. When determining how much shredded chicken you’ll need for a recipe, I recommend going by weight NOT the number of breasts or thighs.
  • This recipe can be made with 1 pound of chicken, or up to 6 pounds of chicken, using a 7 quart Crock Pot. If making the recipe with 1 pound of chicken, cut the seasoning and buffalo sauce in half. If doubling or tripling this recipe to make 4 or 6 pounds of chicken, you’ll want to double or triple the amount of seasoning and buffalo sauce.
  • Cooked, shredded chicken will stay good in the refrigerator for up to 5 days. You can also freeze the shredded chicken in an airtight container, like a freezer bag, for up to 6 months.
  • To make creamy buffalo chicken, stir in ½ cup ranch dressing or blue cheese dressing, after you’ve cooked and shredded the chicken.

Nutrition Facts

Calories 182kcal (9%)Carbohydrates 2g (1%)Protein 33g (66%)Fat 4g (6%)Saturated Fat 1g (5%)Cholesterol 98mg (33%)Sodium 1466mg (61%)Potassium 602mg (17%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 257mg (5%)Vitamin C 3mg (4%)Calcium 29mg (3%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!