One Pot Shredded Chicken in Buffalo Sauce
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Dinner has never been easier than with this mouth watering One Pot Shredded Chicken in Buffalo Sauce! This tender and flavorful chicken recipe comes together in moments to create a meal your family will love! Quick, fabulous dinner made in one pot!
Just a few minutes to pop everything in a saucepan, then just let it simmer away while you relax. Then open the lid to find a tender cooked chicken that shreds at a touch, smothered in a glorious buffalo sauce. Dinner made easy!
How to Make One Pot Shredded Chicken in Buffalo Sauce
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You know those days that don’t go to plan, when you walk in the door and are so exhausted, the takeout menu is calling your name yet your conscience (and budget!) is stopping you from picking up that phone to order some greasy Chinese?
Well, this recipe is for all those days. :-) Because it’s so darn delicious, and it literally takes 3 minutes to prepare and no maintenance while it cooks. Just plonk the chicken and the sauce ingredients in the same saucepan and let it simmer away for 50 minutes until the chicken is super tender and can be shredded with a touch. Meanwhile, during that cooking time, the chicken is flavoring that sauce that reduces down so by the end, it transforms into a glossy thick Buffalo Sauce. YUM!
Sure you can pile it onto rice like I’ve done with a sensible side of greens. But honestly? I usually pile this onto warmed bread rolls, making this a super quick meal.
This is my midweek dinner version of my Slow Cooker Honey Buffalo Chicken Sliders which I love to make for gatherings. And actually, this recipe can be made in a slow cooker too! Just skip the chicken broth and place in the slow cooker and cook on LOW for 4 hours. The reason I skip the chicken broth is because the slow cooker won’t evaporate liquid like in a saucepan, and there’s enough other liquid (butter + hot sauce) for the chicken to cook in the slow cooker.
I really love Buffalo sauce in anything from Buffalo Pasta Salad to Buffalo Pasta Bake. The Buffalo Sauce for this shredded chicken is spicy but not “blow your head off”spicy. Feel free to increase the amount of hot sauce in this, and to reduce the spiciness, I recommend adding more sweetness with honey, reducing the amount of hot sauce and adding a touch of ketchup (yes really!).
Hope you enjoy!
- 1.2 lb chicken breast , boneless and skinless
- 5 tbsp unsalted butter
- 1/2 cup Frank's Original Red Hot Sauce
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1 cup chicken broth
Place all ingredients in a saucepan over medium heat. The chicken may not be totally covered by liquid (once butter melts) which is fine.
Once butter is melted, adjust heat so the liquid is simmering. Cook for 50 minutes, turning once, or until chicken can be easily shredded. The sauce should be thickened but if it's too watery, then remove the chicken and simmer until it reduces.
Shred chicken with 2 forks (I do this in the saucepan). Serve!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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