Slow Cooker Buffalo Chicken Sandwiches
These Slow Cooker Buffalo Chicken Sandwiches are spicy, juicy, and effortless! Perfect for busy nights or game day. 🥪🔥
Equipment
- Slow Cooker
- Mixing Bowl
- Forks or Hand Mixer
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs for extra juiciness
- 1 cup buffalo sauce such as Frank’s RedHot
- 1 packet ranch seasoning mix or homemade blend: garlic powder, onion powder, dried dill, and parsley
- 2 tablespoons butter to smooth out the spice and add richness
- 4 sandwich buns brioche, potato rolls, or ciabatta
Optional Toppings
- blue cheese crumbles for a classic pairing
- ranch or blue cheese dressing for extra creaminess
- coleslaw adds crunch and balances the heat
- pickles or jalapeños for a tangy or spicy kick
Instructions
- Add the Chicken to the Slow Cooker – Place the chicken breasts (or thighs) at the bottom of the slow cooker.
- Season & Pour in the Sauce – Sprinkle ranch seasoning over the chicken, then pour in buffalo sauce and add butter.
- Slow Cook Until Tender – Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred the Chicken – Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and mix well with the sauce.
- Assemble the Sandwiches – Toast your buns lightly, then pile on the buffalo chicken and top with blue cheese crumbles, coleslaw, or pickles.
- Enjoy! – Serve immediately with your favorite sides.
Notes
For a creamier version, stir in ½ cup of cream cheese before serving for a rich, slightly tangy twist!