Buffalo chicken is just one of those things that always hits the spot for me. The tang of the buffalo sauce mixed with cool ranch flavor…if a dish has those two things, I know I’m going to love it!
This buffalo chicken is easy to make in the crockpot and is very versatile. You can serve it on slider buns or in a lettuce wrap if you’re looking for a low-carb option.
What you’ll need:
- 5 boneless, skinless chicken breasts
- 16 oz. buffalo sauce (I used Sweet Baby Ray’s)
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- Slider buns or lettuce wraps
- 5 oz. shredded coleslaw
- 1/3 cup greek yogurt ranch dressing (I used Bolthouse)
Start by trimming the fat off of your chicken breasts. Place them in the crockpot and top them with 1/4 cup chicken stock…I use the reduced sodium version. Cook on high for about 5 hours on high or 7 hours on low.
When your chicken is just about ready, you can assembly your slaw topping. Mix the shredded coleslaw with the ranch and you’re done with it!
Once your chicken is cooked, it’s time to shred. You could use forks to pull the chicken apart, or you could use my simple trick…a hand mixer! Just shred the chicken right in the crockpot. In 20 seconds, you’ll have perfectly shredded chicken.
Once your chicken is shredded, add the buffalo sauce and seasoning and mix well. Serve on slider buns or lettuce wraps topped with the ranch slaw. You can add some blue cheese on top if you like! This meal is perfect for a busy weekday, or you could double the recipe for a party.