This slow cooker buffalo chicken sandwich is a weeknight winner: tender shredded chicken soaked in spicy-s tangy buffalo sauce, piled onto soft buns with melty cheddar and crunchy celery on the side. The smell of hot sauce and warm chicken fills the kitchen as it cooks low and slow, and the first bite is creamy, tangy, and a little spicy with a pleasant chew from the bun.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hr 10 min (low) or 3 hr 10 min (high)
- Servings: 8 sandwiches
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 sandwich):
- Calories per serving: 480 kcal
- Protein: 38 g
- Carbohydrates: 25 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 900 mg
Notes: Values are estimates based on the listed ingredients (2 lb chicken, 1 cup buffalo sauce, cheddar, 8 buns). Sodium can vary widely by brand of buffalo sauce and buns.
Why Make This Slow Cooker Buffalo Chicken Sandwiches
This recipe is perfect when you want bold flavor with very little hands-on time. The slow cooker turns plain chicken into soft, shreddable meat that soaks up spicy buffalo sauce. The sandwiches are saucy and tangy, with a warm, savory aroma. They’re great for busy nights, game day, or casual gatherings. If you enjoy other slow-cooker chicken dishes, you might also like this easy Slow Cooker Tuscan Chicken for a different flavor profile.
How to Make Slow Cooker Buffalo Chicken Sandwiches
Making these sandwiches is simple: layer the chicken, add sauce and ranch seasoning, cook until tender, shred, and serve. The slow cooker develops deep flavor and keeps the chicken moist.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 1 tablespoon ranch seasoning mix
- 8 hamburger buns
- 1 cup shredded cheddar cheese
- 1 cup celery sticks, for serving
Directions:
Step 1: Preparation
Place the chicken breasts in the slow cooker. Pat them dry with paper towels so the sauce clings better.
Step 2: Mixing
Pour the buffalo sauce over the chicken and sprinkle the ranch seasoning mix evenly across the top. Turn the pieces once so they get some sauce on every side.
Step 3: Cooking
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender and reaches 165°F internally. You’ll smell the tangy buffalo aroma as it cooks.
Step 4: Finishing
Shred the chicken right in the slow cooker using two forks, then stir it into the sauce until well coated. Serve the shredded buffalo chicken on hamburger buns, top with shredded cheddar if you like it melty, and plate with celery sticks on the side.
How to Serve Slow Cooker Buffalo Chicken Sandwiches
- Pile the hot shredded chicken on toasted buns so the bread holds up to the sauce.
- Add extra shredded cheese and broil briefly for a melty topping.
- Offer blue cheese or ranch dressing on the side for dipping.
- Serve with celery sticks and carrot sticks for a classic buffalo pairing.
- For a lighter option, use lettuce leaves instead of buns for wraps.
How to Store Slow Cooker Buffalo Chicken Sandwiches
- Refrigerator: Store cooled shredded chicken in an airtight container for up to 3–4 days. Store buns separately to keep them from getting soggy.
- Freezer: Freeze shredded chicken in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or chicken broth, or microwave covered in 30-second intervals until hot. Stir to keep sauce even.
Expert Tips for Perfect Slow Cooker Buffalo Chicken Sandwiches
- Browning optional: Searing the chicken briefly in a hot pan adds flavor but isn’t necessary. The slow cooker builds plenty of taste.
- Check doneness: Use an instant-read thermometer; chicken should reach 165°F.
- Sauce control: If you want less heat, use half buffalo sauce and half barbecue sauce or add a tablespoon of honey. For extra heat, add a dash of cayenne or hot sauce.
- Thicken sauce: If the sauce is too thin after shredding, simmer it uncovered for 10–15 minutes in a pan to reduce slightly.
- Prevent dryness: Don’t overcook — cook until fully tender but not crumbly. If the cooker runs dry, add 1/4 cup chicken broth before shredding.
Delicious Variations
- Buffalo Chicken Sliders: Use small slider buns and top with coleslaw for party bites.
- Blue Cheese Twist: Stir in crumbled blue cheese when serving for a tangy, creamy finish.
- Low-Carb Version: Serve on large lettuce leaves or low-carb buns.
- Creamy Buffalo: Mix a few tablespoons of cream cheese into the shredded chicken for a rich, creamy texture.
- Tex-Mex Kick: Add chopped canned green chiles and serve with pepper jack cheese and jalapeños.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs stay juicy and add slightly richer flavor. Adjust cook time only slightly if pieces are larger; they generally shred just as well.
Q: How spicy will these be?
A: Spice level depends on the buffalo sauce brand. Frank’s Original is medium heat. Use less sauce or mix with a mild sauce to reduce heat, or choose a hotter sauce for more kick.
Q: Can I make this ahead for a party?
A: Yes. Cook the chicken a day ahead, refrigerate the shredded chicken and reheat slowly with a splash of broth or sauce. Assemble sandwiches just before serving to keep buns from getting soggy.
Q: My sauce is too thin after shredding. How do I fix it?
A: Remove shredded chicken and simmer the sauce in a small pan to reduce. Or mix in a teaspoon of cornstarch dissolved in cold water and heat until slightly thickened.
Q: How do I keep the sandwiches from getting soggy?
A: Toast the buns lightly. Serve sauce-coated chicken hot and add additional sauce at the table. Keep buns separate if making ahead and assemble right before eating.
Q: Can I cut the recipe in half?
A: Yes. Reduce all ingredients by half and use a smaller slow cooker or a similar pot. Cook times remain about the same, but check earlier for doneness.
Q: Is ranch seasoning necessary?
A: It adds tang and depth, but you can use a tablespoon of ranch dressing mix substitute (or omit for fewer processed ingredients). Add garlic powder and dried dill as a mild swap.
Conclusion
This slow cooker buffalo chicken sandwich is an easy, flavorful meal that delivers tender, spicy chicken and satisfying texture with every bite. It’s great for busy nights, game day, or feeding a crowd. For a classic reference and extra ideas, check out this Slow Cooker Buffalo Chicken Sandwiches Recipe. Give it a try — the spicy aroma and melty cheese make it irresistible.
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Slow Cooker Buffalo Chicken Sandwiches
- Total Time: 370 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
Tender shredded chicken soaked in spicy buffalo sauce, served on soft buns with melty cheddar and crunchy celery.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 1 tablespoon ranch seasoning mix
- 8 hamburger buns
- 1 cup shredded cheddar cheese
- 1 cup celery sticks, for serving
Instructions
- Place the chicken breasts in the slow cooker. Pat them dry with paper towels.
- Pour the buffalo sauce over the chicken and sprinkle the ranch seasoning mix on top. Turn the chicken to coat.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender.
- Shred the chicken in the slow cooker and stir into the sauce. Serve on hamburger buns, topped with shredded cheddar.
Notes
For a lighter option, use lettuce leaves instead of buns. Optional: use seared chicken for added flavor.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 7g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
