Get ready to meet your new weeknight dinner hero. This Dump-and-Go Buffalo Chicken is the absolute easiest way to get tender, juicy, and flavor-packed shredded chicken on the table with minimal effort. We’re talking 5 minutes of prep time and just 5 simple ingredients. You just dump everything into the slow cooker and walk away. It’s the ultimate set-it-and-forget-it meal that delivers big on flavor without any fuss.
Whether you need a simple solution for busy weeknights, a crowd-pleasing appetizer for game day, or a versatile protein for meal prep, this recipe has you covered. The slow cooker does all the work, tenderizing the chicken until it practically shreds itself and infusing it with that classic, tangy buffalo sauce flavor we all love.
Why This Dump-and-Go Buffalo Chicken Recipe is a Game-Changer
You’re going to fall in love with this recipe for so many reasons. It’s designed for real life—when you’re short on time but still crave a delicious, home-cooked meal.
Incredibly Versatile: The ways you can use this shredded buffalo chicken are endless. Serve it on buns for sliders, in tortillas for tacos, over a salad, or even on a pizza.
Perfect for Any Occasion: It’s simple enough for a Tuesday night dinner but special enough to serve at a party. No one will ever guess it took you only 5 minutes to prepare.
Minimal Ingredients: With just a handful of pantry staples, you can create a meal that tastes like it came from your favorite restaurant.
So much flavor in one simple, easy recipe.
The 5 Simple Ingredients You’ll Need
The beauty of this recipe is its simplicity. You only need five core ingredients to create this incredible Dump-and-Go Buffalo Chicken.
Boneless, Skinless Chicken Breasts: The lean protein base of our dish. They cook beautifully in the slow cooker, becoming incredibly tender and easy to shred. You can also use boneless, skinless chicken thighs if you prefer dark meat.
Buffalo Hot Sauce: The star of the show! For that authentic flavor, I recommend using Frank’s RedHot Original Cayenne Pepper Sauce. It provides the perfect balance of heat and tang without being overwhelmingly spicy.
Dry Ranch Seasoning Mix: This is the secret ingredient that adds a cool, herby flavor to balance the heat of the buffalo sauce. A standard 1-ounce packet is all you need.
Unsalted Butter: This adds richness and a silky texture to the sauce, making it cling to every shred of chicken.
Garlic Powder: A simple touch that adds a layer of savory depth to the overall flavor profile.
How to Make Dump-and-Go Buffalo Chicken (Step-by-Step)
Ready for the easiest recipe instructions ever? Here’s how simple it is to make this crockpot buffalo chicken.
Add Chicken: Place the chicken breasts in the bottom of your slow cooker in a single layer.
Dump the Ingredients: Pour the entire bottle of Frank’s RedHot sauce over the chicken. Sprinkle the packet of ranch seasoning and the garlic powder on top. Finally, place the stick of butter on top of the chicken.
Cook Low and Slow: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken should be cooked through and tender.
Shred and Serve: Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Use two forks to shred the meat. It should fall apart easily. Return the shredded chicken to the slow cooker and stir to coat it completely with the sauce. Let it sit for 10 minutes to absorb all the flavor before serving.
Perfectly tender shredded chicken, thanks to the slow cooker.
Expert Tips for the Best Shredded Buffalo Chicken
While this recipe is incredibly straightforward, a few tips will ensure perfect results every time.
The Best Chicken to Use
Boneless, skinless chicken breasts are the classic choice and shred perfectly. However, boneless, skinless thighs also work wonderfully and can be a bit more forgiving if cooked slightly longer, thanks to their higher fat content.
Don’t Overcook!
The biggest mistake in slow cooking chicken is overcooking it, which can make it dry and tough. Start checking for doneness at the lower end of the cook time range. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
How to Shred Chicken Easily
The two-fork method is a classic for a reason. But for an even faster method, you can place the cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. A few seconds on low speed and you’ll have perfectly shredded chicken!
Delicious Ways to Serve Your Buffalo Chicken
This is where the fun begins! This versatile chicken can be served in so many ways. Here are a few of our favorites:
Classic Sliders: Pile the chicken on brioche or potato slider buns with a drizzle of ranch or blue cheese dressing and a crunchy pickle.
Buffalo Chicken Tacos: Spoon into warm tortillas and top with shredded lettuce, diced tomatoes, and a sprinkle of blue cheese crumbles.
Loaded Baked Potatoes: Stuff a hot baked potato with the buffalo chicken and top with sour cream, chives, and shredded cheddar.
Hearty Salads: Serve it warm over a bed of crisp romaine lettuce with celery, carrots, and a creamy dressing for a satisfying lunch.
Quesadillas & Nachos: Use it as a filling for cheesy quesadillas or as the ultimate topping for a sheet pan of nachos.
Variations and Substitutions
Feel free to customize this recipe to your liking. Here are a few ideas:
Making it Creamier
For a creamier, richer sauce, you can stir in 4 ounces of softened cream cheese during the last 30 minutes of cooking. Let it melt completely and stir until smooth.
Adjusting the Spice Level
Frank’s RedHot Original has a mild-to-medium heat. If you want more fire, add a pinch of cayenne pepper or use a hotter variety of buffalo sauce. For a milder version, you can reduce the amount of hot sauce and add a tablespoon of honey or maple syrup to balance the heat.
Storing and Reheating Leftovers
This Dump-and-Go Buffalo Chicken is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply microwave in short bursts or gently warm it in a saucepan over low heat. You may want to add a splash of chicken broth or water to keep it moist.
This Dump-and-Go Buffalo Chicken recipe is a testament to the fact that you don’t need to spend hours in the kitchen to create a spectacular meal. It’s a flavor-packed, endlessly versatile dish that your whole family will request again and again. Give it a try and let us know what you think in the comments below. Don’t forget to save it to Pinterest!
The easiest Dump-and-Go Buffalo Chicken you'll ever make!
Dump-and-Go Buffalo Chicken Recipe
FL Recipes
Dump-and-Go Buffalo Chicken (The Easiest Crockpot Recipe!)
This Dump-and-Go Buffalo Chicken is the easiest crockpot recipe ever! Just 5 ingredients and 5 minutes of prep for the most tender, flavorful shredded buffalo chicken. Perfect for sliders, tacos, salads, and easy weeknight dinners.
2.5lbsboneless, skinless chicken breastsabout 4-5 medium breasts
12ozBuffalo hot sauceFrank's RedHot Original is recommended
1ounce packetdry ranch seasoning mix
1/2cupunsalted butterwhich is 1 stick
1tspgarlic powder
Equipment
1 Slow Cooker A 6-quart slow cooker is recommended.
2 Forks For shredding the chicken.
Method
Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the buffalo hot sauce over the chicken, then sprinkle with the ranch seasoning and garlic powder. Place the stick of butter on top.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is fully cooked and tender.
Carefully remove the chicken from the slow cooker and place it in a large bowl. Use two forks to shred the chicken. Alternatively, use a stand mixer with the paddle attachment on low speed for 15-20 seconds.
Return the shredded chicken to the slow cooker and stir well to coat it with the sauce. Let it rest for 10 minutes to absorb the flavors, then serve warm.
Nutrition
Calories: 395kcalProtein: 40gFat: 24g
Notes
Spice Level: This recipe has a medium heat level. For a milder version, use less hot sauce. For a spicier version, add a pinch of cayenne pepper. Creamy Version: For a creamy buffalo chicken, add 4 oz of softened cream cheese to the slow cooker during the last 30 minutes of cooking. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Keyword crockpot buffalo chicken,dump and go buffalo chicken,slow cooker buffalo chicken
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
