Slow Cooker Buffalo Chicken
This crockpot buffalo chicken is made with tender shredded chicken in the slow cooker. It is full of spicy, tangy flavor and can be used for sandwiches, salads, tacos and more!
Equipment
Ingredients
- 2 pounds chicken breast , thawed
- ½ cup water
- ½ cup Frank's Red Hot sauce , more to taste
- ½ cup chopped onion
- 3 teaspoon minced garlic
- 1 Tablespoon ranch seasoning
- ½ Tablespoon Italian seasoning
- ½ teaspoon Kosher salt
For topping: chopped fresh cilantro
Instructions
- Add to crockpot. Place 2 pounds chicken breast in the slow cooker. Make sure there's any fat trimmed off. Pour 1/2 cup water and 1/2 cup hot sauce over top. Then add 1/2 cup onion, 3 teaspoon minced garlic, 1 Tablespoon ranch seasoning, 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt over top.
- Slow cook. Place the lid on top of crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken. Remove about 1/2 cup of the juices and then shred the chicken in the crockpot with two forks. Add back any of the juice if desired or discard it.
- Serve while warm. Add more hot sauce to taste if desired. Serve with blue cheese dressing or ranch dressing on hamburger buns if desired.
Notes
Slow cooker: To cook in the slow cooker, add all the ingredients and cook on low for 6-8 hours or 3-4 hours on high.
Store leftover in an airtight container in the fridge for 3 days or freeze up to 3 months.
Nutrition
Calories: 188kcal, Carbohydrates: 3g, Protein: 32g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 1172mg, Potassium: 590mg, Fiber: 1g, Sugar: 1g, Vitamin A: 53IU, Vitamin C: 3mg, Calcium: 21mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
