A flavorful and tender slow-cooker buffalo chicken dish perfect for sandwiches, salads, or appetizers.

Units Scale

2 lbs boneless, skinless chicken breasts or thighs
1 cup buffalo wing sauce
1 packet (1 oz) ranch seasoning mix
4 tbsp unsalted butter, sliced into pats
1/4 cup chicken broth or water
Optional for serving: slider buns, celery sticks, shredded cheese, blue cheese or ranch dressing

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Place chicken in the bottom of the crockpot in an even layer.
Pour buffalo wing sauce over the chicken.
Sprinkle ranch seasoning mix evenly on top.
Dot with pats of butter, then pour chicken broth around the edges.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender and fully cooked.
Remove chicken and shred it using two forks. Return shredded chicken to the sauce in the crockpot and stir to coat.
Serve hot on buns, salads, or with celery sticks, and top with cheese or dressing if desired.

Adjust buffalo sauce to taste—add more for extra heat, or mix with BBQ sauce for milder flavor.
Use thighs for juicier results, or breasts for leaner meat.
For a thicker sauce, remove the lid in the last 30 minutes to reduce excess liquid.
Leftovers can be stored in the fridge for up to 5 days or frozen.