Chatting About Why I Love This Crockpot Buffalo Chicken
Honestly, if you ever catch me at 4 p.m. on a random Tuesday, there’s at least a 40% chance I’ve already got this bubbling away in my slow cooker. (I should probably branch out more, but hey, my family practically cheers when they smell it!) One time, my neighbor came over because she thought I was making popcorn. Turns out it was just the savory frank’s aroma drifting next door. Oops. Every time I make this, I remember that time I accidentally doubled the spice and my brother-in-law still cleaned his plate. Absolute legend.
Why This Dish Just Works (for Me, Anyway)
I make this when I want dinner sorted before lunch. My family goes crazy for this because it’s basically spicy, tangy, and makes for the sloppiest sandwiches (in a good way—grab a napkin!). It’s perfect for parties, lazy Sundays, or those nights where you realize you’ve only got 3 Chicken breasts and, weirdly, half a bottle of hot sauce. Oh! And it’s forgiving. I’ve hurried things through and, while not as good, it still works. Just don’t ask me about the time I forgot to plug the crockpot in—rookie mistake, and I don’t recommend it.
Things You’ll Need (and Some Swaps That Actually Work)
- 2-3 large boneless skinless Chicken breasts (I sometimes use thighs if they’re on sale; my gran swore by thighs, but I’m not that fussy)
- About 3/4 cup Buffalo wing sauce (Frank’s is my go-to, but let’s be real, any buffalo-style sauce you’ve got works fine)
- 1/2 cup ranch dressing (or blue cheese if you love that tangy bite; my kids revolt, so ranch it is)
- 2 tbsp unsalted butter (salted works, just skip any added salt later)
- 1 tsp garlic powder (sometimes I wing it with fresh garlic, but it can be hit or miss)
- Pinch of salt & a few grinds of pepper (this is a taste-as-you-go sort of thing)
- Optional: A splash of chicken broth if your slow cooker runs hot like mine does
How I Actually Make It (Not Always by the Book)
- Toss your chicken in the crockpot. No need to fuss or trim perfectly; just throw it in.
- Pour over the buffalo sauce. Drizzle on the ranch. Plop that butter right on top (it’ll look a bit odd, I know, but it sorts itself out).
- Sprinkle garlic powder, salt, and pepper across the top—honestly, I eyeball this part. If you want to add broth, do that now (I usually don’t unless it’s looking dry at halftime).
- Set your crockpot to low for about 5 hours or high for 3ish. (Don’t go much longer unless you prefer chicken that can practically be eaten through a straw—that was a weird week.)
- Once it’s cooked, shred the chicken straight in the pot with two forks (or, you know, use a hand mixer—game changer that I was skeptical about at first!). Stir it all around so it soaks up the sauce. This is where I usually sneak a taste, just to check the saltiness. Or, you know, for science.
- If it looks a little too saucy, just leave the lid off for 10-15 minutes to thicken up. If it’s not saucy enough—uh, add a little more ranch or even a splash of broth.
My Notes (a.k.a. Oops Moments and Little Wins)
- I used to be scared of making it too spicy but, actually, most sauces mellow out once they cook.
- Biggest revelation: This tastes even better the next day, if you have any left.
- I sometimes try to add celery for crunch, but my kids pick it out. Maybe I’ll sneak it in, chopped smaller, next time.
I’ve Tried These Variations—Some Were Great, Some…Not So Much
- Tried swapping ranch for Greek yogurt (was just okay, a bit tangy, but healthier I guess?)
- Made it with BBQ sauce instead of buffalo—honestly, it was tasty but not remotely buffalo chicken anymore. Still a good accident.
- Once tried adding shredded carrots. On second thought, that wasn’t my wisest move—flavors muddled.
Gear You Might Use (or How I Improvise When I Can’t Find Stuff)
- Crockpot/slow cooker (obviously—but hey, I once used a Dutch oven in the oven at 250F for a few hours. Worked decently!)
- Forks for shredding (a hand mixer is quicker but prepare for a mess unless you use a deep pot)
Keeping Leftovers (If You’re Lucky Enough to Have Any)
This’ll keep in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day! Freezes fine for a month but, you know, sometimes frozen chicken gets that funny texture. Still, if you’re meal prepping, it does the trick.
How I Serve It (Family Traditions and Minor Disagreements)
We pile it high on toasted brioche buns, add some shredded lettuce, and call it dinner. Sometimes I throw it over a baked potato (don’t knock it till you’ve tried it). My partner thinks it’s best with extra ranch, my kids dunk tortilla chips in it like a dip. For parties? Slider buns, always. There was a summer where I tried serving it in lettuce cups; that lasted about two weeks.
What I Wish Someone Had Told Me
- Once tried to rush the shredding because I was hangry. Ended up with bigger chunks and not as much flavor—so yeah, let it sit a few, then shred.
- Don’t overdo the ranch or blue cheese up front; you can always add but can’t really take away.
Questions People Actually Ask Me (Plus My Two Cents)
- “Can I use frozen chicken?” – Yep, I do this all the time. Just add a little extra time, but check it’s cooked through.
- “How spicy is it?” – I’d call it a medium, but if you go heavy on the hot sauce, better keep a glass of milk handy!
- “Can I make this in the oven?” – Sure! Low and slow is key. Dutch oven at 250ish for 2.5 hours worked in a pinch.
- “Is this dairy free?” – Not the way I make it (but you could use a dairy-free ranch and plant butter in a pinch—I haven’t tried, but I’ve heard it’s okay).
- “Do I have to shred it?” – Nope, just slice if you can’t be bothered. Texture’s a bit different, but zero complaints at our table.
- “What if I don’t have ranch?” – Blue cheese dressing is a classic swap. And, if you’re really stuck, a little sour cream with herbs sorta works.
And, okay, can we talk about how slow cookers used to be the height of suburban kitchen fancy? My mum got hers as a wedding gift (it was avocado green; I’m still not over it). Anyway, whatever style you’ve got, just make sure you plug it in. (Learn from my pain.)
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
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1Place the boneless skinless chicken breasts in the bottom of the crockpot.
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2In a medium bowl, mix together buffalo wing sauce, ranch dressing, garlic powder, onion powder, black pepper, and salt.
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3Pour the sauce mixture evenly over the chicken in the crockpot.
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4Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
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5Shred the chicken using two forks, then stir in the unsalted butter until melted and well combined.
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6Serve the buffalo chicken on buns, in wraps, or over salads as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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