Description
These Easy Crockpot Shredded Buffalo Chicken Sandwiches are a perfect game-day or weeknight meal. Tender chicken breasts slow-cooked in a flavorful buffalo sauce and ranch seasoning, then shredded and served on slider buns for a spicy, tangy, and juicy sandwich that’s simple to prepare and highly satisfying.
Ingredients
Scale
Buffalo Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo sauce (choose your preferred heat level)
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 tablespoon garlic powder
To Serve
- Slider buns or sandwich rolls
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot to create an even layer for cooking.
- Season the chicken: Sprinkle the ranch seasoning mix and garlic powder evenly over the chicken to infuse it with flavor.
- Add buffalo sauce: Pour the cup of buffalo sauce over the seasoned chicken breasts, ensuring they are well coated for optimal taste.
- Cook the chicken: Cover the crockpot and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken becomes fully cooked and tender enough to shred easily.
- Shred the chicken: Using two forks, shred the chicken directly in the crockpot, mixing it thoroughly with the buffalo sauce for a juicy consistency.
- Serve: Spoon the shredded buffalo chicken onto slider buns or sandwich rolls while hot and enjoy immediately.
Notes
- You can adjust the heat level of the buffalo sauce to suit your spice preference.
- For a milder option, use a mild buffalo sauce or reduce the quantity slightly.
- Make sure the chicken is fully cooked and tender before shredding for best texture.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with celery sticks and ranch or blue cheese dressing for a classic buffalo chicken experience.
