Description
Experience the perfect balance of spicy and savory with these Easy Crockpot Shredded Buffalo Chicken Sandwiches. Tender chicken breasts cook low and slow in a flavorful blend of buffalo sauce, ranch seasoning, and garlic powder, then shredded and served on soft slider buns for a delicious, hands-free meal perfect for any casual occasion.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo sauce (choose your preferred heat level)
- 1 packet ranch seasoning mix (approximately 1 ounce)
- 1 tablespoon garlic powder
For Serving
- Slider buns or sandwich rolls, as needed for 6 servings
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts in the bottom of your crockpot, arranging them evenly for consistent cooking.
- Season the Chicken: Evenly sprinkle the ranch seasoning mix and garlic powder over the chicken breasts to infuse layers of flavor.
- Add the Buffalo Sauce: Pour 1 cup of your preferred heat level buffalo sauce evenly over the seasoned chicken, coating it well.
- Cook Low and Slow: Cover the crockpot and cook on the low setting for 6 hours or on high for 3 hours. The chicken should be tender and easy to shred when done.
- Shred the Chicken: Using two forks, shred the chicken directly in the crockpot, mixing it thoroughly with the buffalo sauce to ensure every bite is flavorful.
- Assemble the Sandwiches: Serve the hot shredded buffalo chicken on slider buns or sandwich rolls, perfect for an easy and satisfying meal.
Notes
- Adjust the buffalo sauce heat level according to your spice preference.
- For a thicker sauce, remove the lid during the last 30 minutes to let excess moisture evaporate.
- These sandwiches pair well with celery sticks and blue cheese dressing for a classic buffalo experience.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm the shredded chicken in a skillet or microwave until heated through.
