Slow Cooker Buffalo Chicken is a zesty game-day dish that practically makes itself!
Tender chicken breasts are slow-cooked in Buffalo hot sauce and served with fluffy brioche buns and tangy coleslaw.
Holly’s Buffalo Chicken Highlights
- Flavor: Buttery and slightly spicy, this recipe is packed with flavor.
- Difficulty: It’s super easy— the prep is less than 5 minutes. Set it and forget it until serving.
- Recommended tools: I use a 6qt Crock Pot, but this can be made in a 4 qt slow cooker as well.
- Swaps: Tame the heat by replacing buffalo sauce with mild buffalo sauce.
- Time-saving tip: Shred the chicken with a hand mixer right in the crock; it’s much faster than using a fork.
Ingredient Tips For Crock Pot Buffalo Chicken
Chicken: Choose skinless, boneless breasts or thighs, or a combination of both.
Frank’s Buffalo Sauce: Buffalo sauce is not the same as Frank’s Red Hot – the buffalo sauce has a slightly more mellow buttery flavor. I use this buffalo sauce in this recipe (you can also get mild buffalo sauce). If you have only Frank’s Red Hot, make your own Buffalo sauce and skip the butter in the recipe.
Buns: Brioche buns are firm and sweet and hold the heavy chicken mixture just right. You can also use Hawaiian rolls, biscuits, or dinner rolls to make sliders.
Coleslaw: Coleslaw mix is a great way to balance the heat of the Buffalo sauce. You can use it plain (like lettuce on a burger) or stir your fave coleslaw dressing.
Ways to Use Buffalo Chicken
- Handhelds: Sandwiches, wraps, or sliders.
- Tacos: Use soft or hard taco shells filled with shredded buffalo chicke, coleslaw, cheddar, and ranch dressing.
- Nachos: Replace ground beef in nachos.
- Pizza or dip: Make it into buffalo chicken pizza, or spoon it over cream cheese for an easy buffalo chicken dip.
- Bowl: Top a bowl of rice or a baked potato and add your fave toppings.
Leftovers & Storage
- Keep leftover slow-cooker buffalo chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
- Freeze portions in zippered bags for up to a month and thaw in the refrigerator before reheating.
More Crock Pot Chicken Handhelds
Did you enjoy this recipe for Slow Cooker Buffalo Chicken? Be sure to leave a comment and rating below!
Slow Cooker Buffalo Chicken
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 cup Frank's Buffalo Hot Sauce *
- 6 brioche buns or 12 slider rolls for serving
- 12 ounces coleslaw mix for serving
Instructions
- Add the chicken breasts to a 4 qt slow cooker. Season with garlic powder, onion powder, and pepper. Place the butter on top of the chicken and pour the buffalo sauce over top.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until the chicken reaches an internal temperature of 165°F and is very tender.
- Shred the chicken in the slow cooker with 2 forks or by using a hand mixer. Serve on brioche buns with coleslaw mix.
Notes
- Buffalo sauce is not the same as Frank’s Red Hot – the buffalo sauce has a slightly more mellow buttery flavor. I use this buffalo sauce in this recipe (you can also get mild buffalo sauce).
- You can use the coleslaw mix plain from the bag or you can prepare homemade coleslaw.
- Store leftovers in an air tight container in the refrigerator for up to 4 days, or in zippered bags in the freezer for up to one month.
- Serving size is approximately ½ cup of shredded buffalo chicken.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Dip, Lunch, Main Course, Party Food
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Can you use frozen chicken breasts?
I would recommend thawing them first.
This Slow Cooker Buffalo Chicken sounds like the perfect game-day dish! So easy to make and packed with bold, zesty flavors. Can’t wait to try it!
Spicy, juicy, and effortless—this Slow Cooker Buffalo Chicken is a total game-day winner! Perfect for sliders, wraps, or straight from the bowl!
So glad you loved it!
This has been marked as a favorite! We enjoyed the buffalo chicken on flour tortillas with coleslaw. A plus that it was so easy to throw in the crockpot!
Courtnie, I’m so glad it’s a favorite! Buffalo chicken with coleslaw on flour tortillas sounds like a fantastic combination.
Am I missing something? Where is the sugar that is mentioned in at least 3 of the comments?
The recipe has been updated for improved consistency and flavor.
I couldn’t get my sauce to thicken.
Sorry to hear it didn’t thicken, did you remove the chicken and let it simmer for a bit?
Omg so good and easy! I replaced butter with coconut oil and sugar with honey to make it a little healthier and it was just as good!
My husband made this and when I saw the brown sugar on the counter I thought, oh god, he made a mistake and ruined it. He showed me the recipe and I was hesitant to try it but wow, best Buffalo chicken I’ve ever had! So tender and so much flavor! I’ll never go back to my old recipe.
Yay!! So glad you loved it Mary!
I’ve made this twice in the past week, and I can’t get enough! I’m keto, so I do swerve brown sugar instead of regular but otherwise I make it as instructed. I had emergency oral surgery last week and am on soft foods still so for the first batch I purred it with a bit of cream cheese to make it like a dip. The second batch I just shredded really well, and it’s been great! So similar to my go-to crockpot recipe but now I don’t have to make 3lbs of chicken at a time!!
So happy to hear that Marcie! Wishing you a speedy recovery.
Any one tried it in a crock pot? Any one use thighs?
Just had this for our tea. Went down a treat. So easy to make and soooo much flavour in the chicken. Delicious! Will definitely be on the menu again. Thanks!
Ok uhhhhh cook covered or uncovered? What saucepan size works best? How would I thicken it if it’s too thin? So vague. Poor job explaining this recipe.
You can cook it uncovered, in any size saucepan that fits your chicken. If the sauce is too watery, then remove the chicken and simmer until it reduces as mentioned in step 2. Hope that helps!
This was so good!!! I followed the recipe to a T, served on brioche buns with lettuce, tomato, and a slice of cheese. Had green beans and onion rings as our sides. I only had to simmer the chicken for about 40 minutes before shredding. My husband had nothing but rave reviews concerning the chicken. Thanks!!!
I am so glad you and hubby enjoyed the recipe!
This. Is. Perfection. Not only is it soooo easy and low-maintenance, but it’s something I can throw on come cauliflower rice or in lettuce wraps, and my kids can eat on sandwiches or quesadillas. One for everyone!!