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Crockpot Buffalo Chicken Breasts - Easy, Saucy, and Weeknight-Friendly

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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, about 3–4 medium breasts)
  • Buffalo wing sauce (1 to 1 1/4 cups; use your favorite brand)
  • Unsalted butter (2–3 tablespoons, optional but recommended)
  • Chicken broth or water (1/4 cup, for moisture)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Smoked paprika (1/2 teaspoon, optional)
  • Salt and black pepper (to taste)
  • Ranch or blue cheese dressing (for serving, optional)
  • Green onions or chives (optional garnish)
  • Buns, tortillas, or cooked rice (optional, for serving)
  • Celery and carrot sticks (optional sides)

Method
 

  1. Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Add to the slow cooker: Place the chicken in the crockpot. Pour in the Buffalo sauce and chicken broth. Dot the butter on top.
  3. Cook low and slow: Cover and cook on Low for 3 to 4 hours or on High for 1.5 to 2.5 hours, until the internal temperature reaches 165°F and the chicken is tender. Low is best for juicier results.
  4. Decide how you’ll serve it: For sliced chicken, rest the breasts for 5 minutes, then slice against the grain. For shredded chicken, transfer to a plate and shred with two forks.
  5. Finish in the sauce: Return sliced or shredded chicken to the crockpot and toss in the warm sauce to coat. Taste and adjust seasoning. If you want extra heat, stir in more Buffalo sauce.
  6. Serve: Spoon over rice, pile on buns, tuck into tortillas, or layer onto a salad. Top with ranch or blue cheese and a sprinkle of green onions if you like.