Description
These Easy Crockpot Shredded Buffalo Chicken Sandwiches offer a flavorful and effortless way to enjoy tender, spicy chicken. Cooked low and slow in a crockpot with buffalo sauce, ranch seasoning, and garlic powder, the shredded chicken is juicy and perfect for slider buns or sandwich rolls, making it an ideal meal for casual gatherings or weeknight dinners.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 tablespoon garlic powder
Sauce
- 1 cup buffalo sauce (choose your preferred heat level)
Serving
- Slider buns or sandwich rolls, for serving
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot, spreading them out evenly.
- Add seasonings: Sprinkle the ranch seasoning mix and garlic powder evenly over the chicken breasts for a balanced flavor base.
- Pour buffalo sauce: Cover the seasoned chicken with 1 cup of your preferred buffalo sauce to infuse spiciness and moisture.
- Cook the chicken: Cover the crockpot with the lid and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is tender and easily shreds with forks.
- Shred the chicken: Using two forks, shred the chicken directly inside the crockpot, mixing it well so the sauce coats all the shredded meat.
- Serve: Serve the hot shredded buffalo chicken on slider buns or sandwich rolls, ready to enjoy.
Notes
- For a thicker sauce, remove the lid of the crockpot in the last 30 minutes to allow some liquid to evaporate.
- You can adjust the heat level by choosing a mild, medium, or hot buffalo sauce.
- If you prefer a creamy texture, add some blue cheese dressing or ranch dressing on the sandwich while serving.
- Leftover shredded chicken can be refrigerated up to 3 days or frozen for up to 2 months.
- Serve with celery sticks or a side salad for a complete meal.
