Slow Cooker Buffalo Chicken Sandwich
This Slow Cooker Buffalo Chicken Sandwich Recipe delivers tender, shreddable chicken soaked in tangy, spicy buffalo sauce, piled high on a soft bun, and ready with almost zero effort on your part. The slow cooker does all the heavy lifting, making it the ultimate hands-off dinner.
Equipment
- 6-quart slow cooker - or larger if doubling the recipe
- Two Forks - for shredding the chicken
- Measuring cups and spoons
- Cutting board
- Serving spoon or tongs
- Basting brush - optional, for buttering buns before toasting
- Skillet or panini press - optional, for toasting the buns
- Serving plates or a large serving platter
Ingredients
- 2 lbs boneless, skinless chicken breasts - 900g, about 3-4 medium breasts
- 3/4 cup buffalo sauce - 180ml, divided; Frank's RedHot Buffalo Wing Sauce recommended
- 1 packet dry ranch seasoning mix - 1 oz or 28g, such as Hidden Valley Ranch
- 2 tablespoons unsalted butter - 28g
- salt - to taste
- pepper - to taste
For Serving
- 4 brioche hamburger buns - or sturdy rolls of your choice
- ranch dressing - for serving
- blue cheese crumbles - for serving
- celery - sliced, optional for topping
- shredded carrots - optional for topping
Instructions
- Place chicken breasts in a single layer at the bottom of the slow cooker insert. Season lightly with salt and pepper.
- Sprinkle dry ranch seasoning evenly over the chicken. Pour 1/2 cup (120ml) buffalo sauce over the top and place butter on the chicken. Do not add water or broth.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken reaches 165°F (74°C) and shreds easily with a fork.
- Using two forks or meat claws, shred the chicken directly in the slow cooker. Stir to coat evenly in the cooking liquid.
- Pour the reserved 1/4 cup (60ml) buffalo sauce over the shredded chicken and stir well. Set slow cooker to WARM while preparing buns.
- Split brioche buns and toast cut-side down on a dry skillet or griddle over medium heat for 1-2 minutes until golden and lightly crispy.
- Pile a generous portion of buffalo chicken (about 1/2 to 3/4 cup) onto each bottom bun. Top with ranch dressing, blue cheese crumbles, and optional toppings. Serve immediately.
Notes
- Reserved Sauce: Don't skip adding fresh buffalo sauce after shredding. The sauce that cooks for 5+ hours mellows significantly, and the fresh hit at the end brings back brightness and tang.
- Toast the Buns: Untoasted buns go soggy almost immediately under the weight of saucy chicken. Toasting takes two minutes and completely changes the texture experience.
- Don't Lift the Lid: Every time you open the slow cooker, heat escapes and you add 15 to 20 minutes to your cook time. Trust the process.
- Milder Version: Reduce buffalo sauce to 1/4 cup and stir in 2-3 tablespoons of honey after shredding. Or stir an 8-oz block of cream cheese into the finished chicken for a creamy, kid-friendly result.
- Spicier Version: Pour in a full 12-oz bottle of buffalo wing sauce instead of 3/4 cup, or add a tablespoon of cayenne pepper or diced jalapeños.
- Storage: Store cooled shredded chicken with its juices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat in a small saucepan over medium-low heat with a splash of chicken broth or extra buffalo sauce, stirring frequently until warmed through.
- Meal Prep: This recipe scales easily. Double the batch and use leftovers in wraps, quesadillas, nachos, or on top of salads.
- Low-Carb Option: Skip the bun and serve the buffalo chicken in lettuce cups topped with blue cheese crumbles and shredded carrots.