Crockpot Buffalo Chicken Recipe

Crockpot, Dinner, Main Dish, Poultry


2 lbs raw boneless skinless chicken breasts

12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)

1 oz packet of dry Ranch mix (I used Hidden Valley)

2 tbsp light butter

2 cloves garlic minced


1. Place the chicken breasts in your slow cooker.

2. Pour the bottle of wing sauce over the top of the chicken.

3. Sprinkle the packet of ranch mix over the top of the wing sauce.

4. Add your minced garlic to the slow cooker, making sure to cover it with sauce.

5. Place the lid on your slow cooker.

6. Cook on low for 4-6 hours or until meat shreds easily.

7. Remove meat and shred it using two forks.

8. Return shredded meat to the sauce and add the butter.

9. Stir to combine.

10. Continue to cook on low for another hour so the meat can soak up the sauce.


Serve on lettuce wraps with bleu cheese crumbles