3 Ingredient Crockpot Buffalo Chicken

3 Ingredient Crockpot Buffalo Chicken

It’s hard to believe that you can make something so delicious with only 3 store bought ingredients.  But it’s absolutely true with this easy and quick crockpot meal.  This buffalo chicken assembles in a matter of minutes and you don’t even have to remember to thaw frozen chicken!

This is another one of those super versatile recipes like the Crockpot Salsa Chicken.  We ate this buffalo chicken on sandwich buns but you could use if for buffalo chicken nachos, buffalo chicken quesadillas, buffalo chicken salads and so much more.  Be sure to save this recipe, you’ll find so many great meal options with it.

It is buffalo chicken after all so it will be quite spicy.  If you have young ones, you may want to cut the heat with a bit of cream cheese to mellow it.

3 Ingredient Crockpot Buffalo Chicken

Crockpot Buffalo Chicken

from My Kitchen Apron

Ingredients:

3 – 5 lbs frozen skinless, boneless chicken breasts
12oz bottle Franks Red Hot Wings buffalo sauce
1 packet Hidden Valley Ranch dressing mix

Directions:

1.  Place frozen chicken breasts into crockpot, pour buffalo sauce over chicken.  Sprinkle ranch mix over top.  Cover with lid and cook on low for about 5 hours.

3 Ingredient Crockpot Buffalo Chicken

2.  Remove chicken to a cutting board.  Do not discard sauce!  Shred the chicken with two forks. The chicken should just fall apart.  Place shredded chicken back into sauce still in crockpot.  Stir to coat chicken.

3 Ingredient Crockpot Buffalo Chicken

3.  Continue cooking shredded buffalo chicken in crockpot on low for about another hour or until chicken absorbs most of the sauce.  Enjoy!

Cake or Cookies? You Get The Best Of Both With These Cake Batter Cookies
Honey Chipotle Chicken Strips

71 thoughts on “3 Ingredient Crockpot Buffalo Chicken

    • To make these on high, I would thaw the chicken breasts first. Depending on the thickness of the thawed chicken breasts, I would say around 3 hours.

  1. to cut the heat, do you just add the cream cheese right after you shred with the fork and return to crock pot? and how much? Or could I just add some to the a small portion after all cooking is done for my 3 y/o?

    • I would add it at the end. Remove the portion you want spicy, cover and set aside. The amount you add will depend on the amout of chicken you’re adding it to. I would start with a few tablespoons at a time. Add it to the warm chicken in the crockpot and stir. Let it melt and combine, taste it and add more if needed.

    • Either fresh or frozen will work, whatever you prefer. You’ll have to adjust the cooking time a bit. The fresh chicken will cook faster but it will depend on the size and thickness of the chicken breasts.

    • I’d say at least 6 – 8 servings but it will depend on how you’re using it. My husband and I get two meals out of it with a total of 8 large sandwiches piled high. It would stretch a bit further in tacos, quesadillas or nachos.

  2. I just made these for dinner and it was so easy, my mouth is watering can’t wait to eat! Nice change from eating wings! Thanks for sharing =)

  3. Has anyone tried these with chicken that hasn’t been frozen? Just wondering how to adjust the time/heat….THANKS! sounds fabulous!

    • Hi Tracie. The time would depend also on the thickness of your chicken breasts. I would say thawed on low would take only about three hours tops for an average chicken breast.

  4. These were great! I used 1.5lbs of mostly thawed boneless slimness chicken breast, the entire packet of ranch powder, a tablespoon of minced garlic and half a jar of franks. They were amazing! I cooked on low for like 5-6 hours I forget and I think they’d been done for awhile. Im going to try it as a dip and mince the chicken more and add the cream cheese too!

  5. Forgot to get the ranch seasoning today and just HAD to have this today;so i dumped in some ranch straight out of the bottle(did not measure) and most of a 12 oz bottle of wing sauce.

    Anyone else ever use ranch dressing? I may also have to add some cream cheese at the end to please my kids who do NOT like things spicy;)

    • Hi Alexa. I’m guessing this recipe calls for the ranch packet because it has a stronger, more concentrated flavor. I would have to say the dressing makes it a bit more runny and would take almost a whole bottle. Let us know how this method worked for you.

  6. I just made this dish last night, I used frozen boneless skinless breasts, cooked on high for 4 hrs then switched it to low for an additional 2 hrs. My son’s friends devoured it!

    • Hi Becky. I don’t see why canned chicken wouldn’t work, but you’ll need several large cans. You’ll also need to adjust the cooking time since the chicken is already cooked. Let us know how it turns out if you try it. Good luck!

  7. I have this in the crockpot right now. Can’t wait to try it. I’m thinking about putting the meat on the bun and adding a little ranch dressing on top!

    • That’s great Kelly, hope you like it. The ranch dressing on top would help cool the heat a bit since it is pretty spicy!

  8. Tastes great… Made a change to shorten the time to 1 hr. I bought two cooked rotisserie chickens from my grocery store and hand pulled it apart put into my crockpot and added the ingredients. Turned out great! We served it with soft flower tortillas and coleslaw! Thank you for posing this one. This is my new football Sunday lunch.

  9. If I had pretty thick chicken breast that is already thawed do i cook it for three hours on high and than shred it and than cook for another hour in the sauce?

    • Hi Mamabear. No, just throw everything in the crockpot and cook on low. At about the 3 hour mark, check the chicken. If it’s starting to fall apart, shred it then put it back in the sauce for about another hour. If it’s not falling apart at that time, just continue cooking it until it is. Hope this helps!

  10. got it in crockpot now. looking forward to dinner. making home made calzones gonna stuff one with buffalo chicken and use the rest for tomorrows dinner. not sure what i will make, but what ever it will be im sure it will be great.
    many thanks.

  11. Hi! It’s actually not safe to start frozen foods in the slow cooker. You should always defrost first because as the food goes from frozen to cooked there is the danger that it will be at an unsafe temperature for too long and food borne illness may result.

  12. This is pretty similar to how I make my Buffalo Chicken Dip and everyone loves it, never realizing that I don’t actually add the nasty, gloopy, Ranch salad dressing. To make the dip, I boil the chicken first, add to crackpot with 2 bricks of cream cheese, ranch seasoning packet, Frank’s Red Hot, and finely shredded mild cheddar. Then everything is combined with a potato masher and kept on warm while entertaining. It’s a hit and those who have always made it the “traditional” way beg for my recipe ;)

  13. I made wings in the crockpot before.. NOT GOOD! the wing sauce was good but the skin was soggy and mushy. Id stick to this recipe.. Which i am cooking now :-)

  14. i forgot the ranch packet but just happened to have green onion ranch seasoning packets as well as spicy ranch seasoning packets. which would you recommend? also, if i have 5-6 frozen chicken breasts, would i need any more or any less of the wing sauce? and about how long do i keep it in the slow cooker? hoping to put it together and have it done by the time we get home from church tomorrow.

    • I would go with the green onion one instead of the spicy since the hot sauce makes it plenty hot. When I made it, it was with about 5 chicken breasts so you should not have to adjust anything. It will take a good 4 – 5 hours in the crocpot depending on the size of the chicken breasts. Good luck and let me know if you liked it!

  15. Hi,
    I would love to make this but we don’t have those ranch packets over here in Asia. What is it? Is there any other substitute for it?

    Thanks!

  16. I just got a crock-pot for my birthday and this is the first recipe I tried out. It was AMAZING! My roommate ate it over tortilla chips to make nachos and I put it on a toasted bun for a sandwich, both were delicious! Thanks for sharing, will definitely use this recipe a ton :)

  17. Has anyone tried this with a semi-frozen fryer chicken instead of chicken breasts? I am thinking either the 8 or 10 hour setting on my 4, 6, 8, 10 hour crock pot. I would be turning it on around 7:45 am and get home around 5 pm. Other option is to run home over around noon and start it at the 4 or 6 hour setting. Advice welcome!

  18. Sounds like a great recipe!I don’t have any cream cheese, do you think something like sour cream could balance off a little of the spice?

  19. I plan on making these tonight. I am going to sub part of the hot sauce with Tastefully Simple Garlic Parmesan wing sauce. This looks like it will be a keeper recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge