What’s not to love about crockpot recipes?! They take about 5 minutes to throw together, you can leave the house for hours while it cooks and they are delicious!!! This Shredded Buffalo Chicken recipe is one of our family favorites. It combines Buffalo Wing Sauce with Ranch mix to cut the spice just enough so that the little ones will gobble it up too. There is just something about the tangy of Buffalo Chicken and the versatility of being shredded that inspires endless possibilities. We often add this recipe into the monthly meal plan long with these mouthwatering grilled cheese sandwiches and my mom’s family secret chicken noodle soup.
This recipe couldn’t be any easier! All you need is chicken, buffalo wing sauce and a packet of ranch. It will taste like you slaved on it all day, but really you just dump and cover.
This Buffalo Chicken is amazing on salads!
We also make Buffalo Chicken Sliders on Hawaiian Rolls with a yummy sauce! I’ll share details for that below too.
Shredded Buffalo Chicken Crockpot Recipe
4 Large Chicken Breasts
1/2 of a 12 oz bottle of Franks Hot Wing Buffalo Sauce
1 teaspoon minced garlic
1/2 packet of dry ranch mix
Directions: Combine all ingredients in crockpot and cook on low for 6 hours and then shred. If you are making the sauce for Buffalo Chicken sliders, take out 2/3 cup liquid before shredding.
Sweet Buffalo Sauce for Sliders
1 1/2 cup brown sugar
1 1/2 teaspoon Franks Hot Wing Buffalo Sauce
1 tablespoon water
1/2 cup leftover sauce from crockpot
Direction: Place all ingredients in sauce pot and heat over medium heat until sugar is dissolved. Set Aside.
Buffalo Chicken Slider Assembly: Preheat oven to 500 degrees broil. Slice 12 Hawaiian rolls and butter each side. Place a piece of provolone cheese on 1 side of the roll and place a scoop of shredded buffalo chicken on the other side. Place on a cookie sheet and put in the oven until cheese is melted. Remove from oven and drizzle with sweet sauce. Close and serve.