Crock Pot Shredded Buffalo Chicken
This crockpot shredded buffalo chicken is the secret to easy weeknight dinners and game day entertaining. With just 4 simple ingredients and 5 minutes of hands-on time, your slow cooker transforms chicken breasts into tender, juicy pulled buffalo chicken that’s ready to be used for sliders, quesadillas, wraps, salads, or even a buffalo chicken dip. It’s mild enough for families but easily amped up for heat lovers, and because it makes such a big batch, you can use it for multiple meals throughout the week.
Mild or hot, you choose!
I make this buffalo chicken on the mild side so my kids don’t complain about the heat, but it’s easy to customize according to your desired spice level.
Way back when I originally created this recipe, it was designed as a cook once, eat twice type of meal so there’s enough for feeding a crowd – or feeding your family twice! It’s…
🕐 Ready in 5 minutes prep: Just season, dump, and walk away and your slow cooker does everything else for you.
🍗 Perfectly tender: The long, slow cooking makes chicken incredibly juicy and easy to shred.
🎯 Just 4 ingredients: Chicken, butter, buffalo sauce, and garlic powder.
🍽️ So versatile: Turn it into sliders, wraps, quesadillas, salads, baked potatoes, or dip.
👨👩👧👦 Family-friendly: Mild enough for kids but easily spiced up for adults who want more heat.
You’ll also want to try my shredded salsa chicken or shredded beef next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this pulled tender shredded chicken to the table: boneless skinless chicken breasts, unsalted butter, garlic powder, buffalo wing sauce (like Frank’s Red Hot), and sea salt.
Emily’s Tips & Tricks
- Pro tip: Let the chicken rest in the sauce for 5 minutes after shredding, it soaks up so much more flavor that way. If you want creamier buffalo chicken for dips or sandwiches, stir in 4-8 oz softened cream cheese right at the end.
- Shortcuts: Use rotisserie chicken in a pinch, just shred it, heat with the buffalo sauce mixture on the stovetop for 10 minutes or, shred and add to the slow cooker with the rest of ingredients if you’re putting it out for a party spread.
- Variations: Swap buffalo sauce for BBQ sauce for pulled BBQ chicken, or use teriyaki sauce and skip the butter for Asian-style shredded chicken. You can also add a packet of ranch seasoning to the crockpot for buffalo ranch chicken.
Crock Pot Pulled Buffalo Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 10 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This EASY shredded buffalo chicken recipe is made with just 4 ingredients + 5 min prep. Turn your pulled buffalo chicken into multiple meals!
Ingredients
- 3 lbs. skinless, boneless chicken breast
- 1/4 cup butter
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1/2 cup buffalo wing sauce (like Frank’s)
Instructions
- Place chicken in bottom of slow cooker.
- Season chicken with garlic powder and sea salt.
- Dot chicken with slices of butter and pour buffalo sauce over chicken so that it’s covered with sauce.
- Place cover on slow cooker and cook on high for 2 1/2-3 hours, or low for 5-6 hours, until chicken is cooked through to an internal temperature of 165 degrees F.
- Shred chicken and stir into sauce.
Notes
Storage: Store leftover buffalo chicken in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a skillet over medium heat. You can also freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Ingredients: Use your favorite brand of buffalo sauce; Frank’s RedHot is classic, but any buffalo wing sauce works.
Prep ahead: You can assemble everything in the slow cooker insert the night before, refrigerate it, then just place the insert in the base and turn it on in the morning. The chicken can also be fully cooked, shredded, and refrigerated for up to 2 days before using in recipes.
Serve with: Turn this buffalo chicken into buffalo chicken sliders, buffalo chicken flatbreads, stuff it into flour tortillas with ranch and shredded lettuce for wraps, layer it into quesadillas with cheese, or toss it with romaine lettuce, blue cheese crumbles, and ranch for a hearty salad.
Serving Suggestions
Because this was a cook once, eat twice meal I have lots of ideas on how to use it! Some are full recipe links, others loose ideas that you can make your own!
- Sliders
- Flatbread
- Cheesesteak
- Quesadillas
- Sandwiches – Pile buffalo chicken on a soft bun and top with blue cheese dressing and a celery slaw.
- Sweet Potatoes – Sounds odd, but the sweet, spicy, and savory flavors are SO good! Roast sweet poatoes and cut in half lengthwise. Top with buffalo chicken mixture, blue cheese crumbles (or dressing), and green onions, and an extra drizzle of buffalo sauce.
- Wraps – Add shredded chicken to a warm wrap with lettuce, shaved celery, and ranch or blue cheese dressing.
FAQs
No, it’s best to thaw chicken completely before adding it to the slow cooker. Frozen chicken releases too much water as it thaws and cooks, which makes the sauce watery and affects the texture. Thaw chicken overnight in the refrigerator for the best results.
Don’t add any extra liquid (like broth or water) to the slow cooker; the chicken releases enough moisture on its own. If your sauce is still too thin after cooking, you can drain off some of the excess liquid before shredding, or cook it uncovered on high for 15-20 minutes to reduce it.
Yes, boneless skinless chicken thighs work well and stay very moist, though they don’t shred quite as easily into that classic pulled chicken texture. Use the same cook time and adjust seasoning to taste.
Yes! Place chicken, butter, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 10 minutes, then let pressure release naturally for 10 minutes before quick-releasing remaining pressure. Shred and serve.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
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Made this according to receipe directions. The sauce did not stick to the shredded chicken and was very watery. Was this how it’s supposed to be?
Hmmm, the sauce isn’t super thick by design so that you can add more buffalo or use it in a variety of ways (and ensure it’s not too spicy for some), but it shouldn’t be really watery. Was your chicken frozen by chance? I’m wondering if it had excess water as it cooked.