Shredded Buffalo Chicken Sandwich
This slow cooker shredded buffalo chicken sandwich transforms classic wing flavors into a saucy, pull-apart filling loaded onto a toasted bun. The butter mellows the heat, ranch adds garlicky depth, and chicken stock keeps the meat perfectly moist.
Equipment
- Slow cooker - 3-4 quart or larger
- Meat shredding claws - or two forks
- Large mixing bowl - for coleslaw
- Small mixing bowl - for coleslaw dressing
- Tongs - for handling shredded chicken
- Broiler-safe baking sheet - for toasting buns and melting cheese
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle or large spoon - for adding cooking liquid back to chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts - 907g, about 3-4 medium breasts
- 1 cup buffalo wing sauce - 240ml, Frank's RedHot Wing Sauce recommended, plus extra for drizzling
- 1 packet dry ranch seasoning mix - 1 oz or 28g
- 1/3 cup chicken stock - 80ml
- 2 tablespoons unsalted butter - 28g
- 4-6 hoagie rolls or brioche hamburger buns - split and toasted
- 4-6 slices provolone cheese - or your preferred melting cheese
- 1/2 cup blue cheese crumbles - 50g, optional, for topping
- Ranch dressing or blue cheese dressing - for serving
For the Ranch Coleslaw
- 2 cups coleslaw mix - 140g, shredded cabbage and carrots
- 3 tablespoons ranch dressing - 45ml
- 2 tablespoons mayonnaise - 30ml
- 1 teaspoon apple cider vinegar - 5ml
- Salt and black pepper - to taste
Instructions
- Lightly grease the inside of your slow cooker with non-stick cooking spray or a thin layer of butter.
- Place chicken breasts in a single layer at the bottom of the slow cooker. If very thick (over 1 inch), slice in half horizontally.
- Sprinkle the entire packet of dry ranch seasoning evenly over the chicken breasts.
- Pour buffalo wing sauce over the seasoned chicken, then pour chicken stock around the sides. Place butter on top.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until chicken shreds easily and reaches 165°F (74°C).
- While chicken cooks, whisk ranch dressing, mayonnaise, and apple cider vinegar in a small bowl. Toss with coleslaw mix, season with salt and pepper, then refrigerate until serving.
- Transfer cooked chicken to a cutting board and shred using two forks or meat claws. Return shredded chicken to the slow cooker and stir into the cooking liquid.
- Add about 1/4 cup (60ml) of cooking liquid back to the chicken if needed to keep it moist. Let rest on WARM for 15-30 minutes to absorb more flavor.
- Preheat broiler to HIGH. Split buns and place cut-side up on a baking sheet. Top with provolone cheese and broil 1-2 minutes until cheese is melted and buns are lightly toasted.
- Pile shredded buffalo chicken onto the bottom bun halves, top with ranch coleslaw and blue cheese crumbles if using. Place the cheese-topped bun half on top. Drizzle with extra buffalo sauce or ranch dressing and serve immediately.
Notes
- Don't skip toasting the buns - toasted buns are sturdier and add a slightly crispy texture that balances the saucy chicken. Raw buns will turn soggy within minutes.
- Control the liquid carefully: the chicken releases moisture as it cooks, so always taste and add the cooking liquid back to the shredded chicken gradually. Start with 1/4 cup (60ml) and add more only if needed.
- Use Frank's RedHot Wing Sauce for the most classic flavor. It's tangy and moderately spicy, which is the standard baseline for buffalo chicken. Swap to a hotter sauce only if your household loves serious heat.
- Let the chicken rest on warm after shredding for 15 to 30 minutes to give it time to absorb more of the sauce and deepen the overall flavor.
- Refrigerate the coleslaw for at least 30 minutes before serving. This allows the dressing to penetrate the cabbage and produces a more cohesive, flavorful topping.
- Shred the chicken while it's still hot - it's significantly easier to shred right out of the slow cooker. Don't let it cool down too much before shredding.
- Adjust seasoning at the end: after shredding, taste the chicken and add a pinch of salt, a splash more buffalo sauce, or a pat of extra butter to dial in the flavor.
- Storage: refrigerate shredded chicken in an airtight container for up to 4 days. Freeze for up to 3 months. Keep chicken and buns stored separately to prevent sogginess.
- Reheat on the stovetop with a splash of water and extra buffalo sauce, or microwave covered with a damp paper towel in 30-second intervals.
- Make it milder: mix a tablespoon of honey into the buffalo sauce or stir in a few tablespoons of cream cheese during the last hour of cooking to soften the heat.