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.

close up of Slow Cooker Buffalo Chicken sandwich with a bottle of buffalo hot sauce in the back

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.
chicken , buffalo hot sauce , pepper , butter , onion powder and garlic powder to make Slow Cooker Buffalo Chicken with labels

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.
Slow Cooker Buffalo Chicken in a bowl

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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Slow Cooker Buffalo Chicken on buns
4.90 from 19 votes↑ Click stars to rate now!
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Slow Cooker Buffalo Chicken

Tender shredded chicken breast simmers in zesty Buffalo sauce, for dipping or piling onto sliders.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings

Equipment

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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.
4.90 from 19 votes

Nutrition Information

Calories: 317 | Carbohydrates: 26g | Protein: 29g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1582mg | Potassium: 582mg | Fiber: 2g | Sugar: 5g | Vitamin A: 266IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 2mg

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
Cuisine American
Slow Cooker Buffalo Chicken in a bowl with writing
open faced Slow Cooker Buffalo Chicken sandwiches with writing
close up of Slow Cooker Buffalo Chicken with a title
Slow Cooker Buffalo Chicken in a bowl and on a bun with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. 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!

  2. Spicy, juicy, and effortless—this Slow Cooker Buffalo Chicken is a total game-day winner! Perfect for sliders, wraps, or straight from the bowl! 5 stars

  3. 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!5 stars

    1. Courtnie, I’m so glad it’s a favorite! Buffalo chicken with coleslaw on flour tortillas sounds like a fantastic combination.

  4. 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!4 stars

  5. 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.

  6. 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!!5 stars

  7. 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!5 stars

  8. 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.

    1. 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!

  9. 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!!!

  10. 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!!