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Easy crockpot buffalo chicken sandwich with shredded spicy chicken on brioche bun with ranch dressing

Easy Crockpot Buffalo Chicken Sandwiches

These easy 4-ingredient buffalo chicken sandwiches cook slowly in your crockpot for tender, spicy shredded chicken perfect for busy weeknights or game day gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 packet 1 oz dry ranch dressing mix
  • 1 cup buffalo wing sauce Frank's RedHot recommended
  • 2 tablespoons butter
  • 6 brioche hamburger buns
  • Optional toppings: ranch dressing blue cheese crumbles, celery sticks, coleslaw

Equipment

  • 6-quart slow cooker
  • Measuring cups
  • Two forks for shredding

Method
 

  1. Spray the slow cooker with non-stick cooking spray.
  2. Place chicken breasts in the bottom of the crockpot in a single layer.
  3. Sprinkle the dry ranch dressing mix evenly over the chicken.
  4. Pour buffalo sauce over the chicken and ranch seasoning.
  5. Place butter on top of the buffalo sauce.
  6. Cover with lid and cook on low for 5-6 hours or high for 2-3 hours until chicken reaches 165°F internal temperature.
  7. Remove chicken and shred using two forks or a hand mixer.
  8. Return shredded chicken to the crockpot and stir to coat with sauce. Keep on warm setting until ready to serve.
  9. Toast buns if desired and serve buffalo chicken on buns with your favorite toppings.

Notes

Chicken thighs can be substituted for chicken breasts for extra juicy results.
Add more buffalo sauce after shredding if you prefer extra saucy chicken.
Leftovers keep in an airtight container in the refrigerator for up to 4 days.
For meal prep, freeze shredded buffalo chicken in portions for up to 3 months.
Adjust spice level by using mild or extra hot buffalo sauce.
Calories: 380
Protein: 35