Can you make crockpot buffalo chicken with frozen chicken?

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.

How do you keep the sauce from being watery?

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.

Can you use chicken thighs instead of breasts?

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.

Can you make this in the Instant Pot?

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.

Easy Crockpot Shredded Buffalo Chicken (Just 4 Ingredients!)

Name: Crock Pot Pulled Buffalo Chicken Recipe
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: American
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)

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

Units Scale

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.