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Dump and Go Buffalo Chicken - Easy, Bold, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds boneless, skinless chicken breasts (thighs also work great)
  • 3/4 cup buffalo wing sauce (like Frank’s RedHot, or your favorite brand)
  • 1/4 cup low-sodium chicken broth (adds moisture and helps with shredding)
  • 2 tablespoons unsalted butter (rounds out the heat)
  • 1 tablespoon honey or brown sugar (optional, for a hint of sweetness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons ranch or blue cheese dressing (optional, stirred in at the end for creaminess)
  • For serving: slider buns, tortillas, rice, celery sticks, carrots, crumbled blue cheese, ranch, or chopped green onions

Method
 

  1. Load the slow cooker: Place the chicken breasts in the slow cooker in an even layer.
  2. Mix the sauce: In a bowl or measuring cup, combine buffalo sauce, chicken broth, melted butter, honey (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Pour over the chicken.
  3. Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2–3 hours. Chicken should be very tender and reach 165°F internally.
  4. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks, or use a hand mixer on low in a large bowl for quick shredding.
  5. Finish the sauce: Return the shredded chicken to the slow cooker and toss with the juices. For a creamier finish, stir in 2–3 tablespoons ranch or blue cheese dressing. Taste and adjust seasoning or heat with more buffalo sauce if desired.
  6. Serve your way: Pile onto buns, wrap in tortillas, spoon over rice, or serve on salad greens. Add toppings like celery, carrots, blue cheese, or green onions.