Ingredients
Equipment
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
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.
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.