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Crockpot Buffalo Chicken Breasts - Easy, Saucy, and Perfectly Tender

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Boneless, skinless chicken breasts (2–3 pounds)
  • Buffalo wing sauce (about 1 cup; choose your preferred heat level)
  • Unsalted butter (2–3 tablespoons)
  • Low-sodium chicken broth (1/4 cup, optional for extra moisture)
  • Ranch seasoning or garlic/onion powder blend (1–2 teaspoons)
  • Smoked paprika (1/2 teaspoon, optional for depth)
  • Brown sugar or honey (1–2 teaspoons, optional to round out heat)
  • Salt and black pepper (to taste)
  • Apple cider vinegar or lemon juice (1 teaspoon, optional for brightness)
  • Crumbled blue cheese or ranch dressing (for serving, optional)
  • Buns, tortillas, or cooked rice (for serving, optional)
  • Celery and green onions (for crunch and garnish, optional)

Method
 

  1. Prep the chicken: Pat chicken breasts dry and season lightly with salt and pepper. This helps them hold onto flavor and prevents bland spots.
  2. Mix the sauce: In a bowl, combine buffalo sauce, melted butter, ranch seasoning (or garlic/onion powder), smoked paprika, and brown sugar or honey if using. Stir until smooth. Add a splash of chicken broth if you want extra sauciness.
  3. Load the crockpot: Place the chicken in the slow cooker. Pour the sauce over the top, turning the breasts to coat. Add the vinegar or lemon juice for brightness.
  4. Cook low and slow: Cover and cook on Low for 3–4 hours or on High for 1.5–2.5 hours, until the chicken is cooked through and easily shreds. Internal temperature should reach 165°F.
  5. Shred and sauce: Transfer chicken to a cutting board and shred with two forks. Return it to the crockpot and toss in the warm sauce so it soaks up every drop.
  6. Adjust and serve: Taste and add a pinch of salt, extra buffalo sauce for more heat, or a little butter for richness. Serve on buns, in tacos, over rice or cauliflower rice, or on top of a salad.
  7. Garnish: Finish with crumbled blue cheese or a drizzle of ranch, plus sliced green onions and chopped celery for crunch.