3 Ingredient Crockpot Buffalo Chicken

March 20, 2012

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!

{ 69 comments… read them below or add one }

angelina July 21, 2012 at 5:28 pm

how long do you think it would take to make these on high?

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myfindsonline July 22, 2012 at 11:47 am

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.

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Amber July 22, 2012 at 12:51 pm

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?

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myfindsonline July 22, 2012 at 1:28 pm

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.

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Cicely August 8, 2012 at 10:21 am

Do the leftovers freeze good??

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Erin August 24, 2012 at 8:47 pm

Why not use fresh chicken rather frozen?? Any reason? And would cooking times change?

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myfindsonline August 25, 2012 at 1:59 pm

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.

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kmmb87 September 5, 2012 at 9:15 pm

How many servings does this make?

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myfindsonline September 6, 2012 at 8:39 am

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.

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Christine Sullivan September 11, 2012 at 7:54 pm

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 =)

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myfindsonline September 26, 2012 at 9:56 am

Yea, Christine! Glad you liked them!

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tracie September 13, 2012 at 9:36 am

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

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myfindsonline September 26, 2012 at 9:55 am

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.

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Cyndi September 14, 2012 at 1:01 am

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!

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myfindsonline September 26, 2012 at 9:42 am

So glad you liked them Cyndi! It’s a very vesatile recipe that can be used in so many ways!

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Karen Hill September 16, 2012 at 12:33 pm

Could wings be used in this receipe? I know the cook time would be shorter.

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myfindsonline September 26, 2012 at 9:57 am

Hi Karen. I’ve never cooked wings in a crockpot before so I’m not sure. Sounds like a good idea though!

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Allyson September 16, 2012 at 7:53 pm

A quick easy way to shred the chicken is to throw it into a standing mixer on low with the paddle attatchment!

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myfindsonline September 26, 2012 at 9:39 am

Great tip Allyson!

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Emma September 19, 2012 at 4:34 pm

Has anyone tried this method with wings?

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Alexa September 21, 2012 at 4:01 pm

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;)

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myfindsonline September 26, 2012 at 10:00 am

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.

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debbie November 20, 2012 at 2:55 pm

i also forgot the ranch packet.. does the dressing work?

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Mayra October 1, 2012 at 5:15 pm

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!

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myfindsonline October 1, 2012 at 7:55 pm

Yea! So glad everyone liked it!

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Becky October 3, 2012 at 9:34 pm

I wonder if you can use canned chicken?

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myfindsonline October 5, 2012 at 9:16 pm

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!

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Lisa October 7, 2012 at 1:56 pm

Yummy! I made this yesterday and enjoyed some of the leftovers today in a quesadilla.

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myfindsonline October 8, 2012 at 10:50 am

That’s great Lisa! So glad you’re enjoying it!

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Kelly Meeks October 9, 2012 at 7:49 pm

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!

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myfindsonline October 9, 2012 at 8:05 pm

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!

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Erin October 10, 2012 at 12:18 pm

I have another brand of buffalo sauce… is there a reason that this calls for Frank’s brand? Will others work just as well?

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myfindsonline October 10, 2012 at 3:42 pm

Hi Erin. Any brand of sauce will work, whatever you prefer.

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Lee October 11, 2012 at 1:18 pm

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.

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myfindsonline October 13, 2012 at 10:29 am

That’s a great shortcut Lee! Glad you like it!

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Christina October 14, 2012 at 12:11 am

Loved this ! I used your reciepe but added The Sante Fe cooking cream at the end!! Cuts the heat! Delish!!

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myfindsonline October 14, 2012 at 6:47 pm

Great idea Christina!

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mamabear October 14, 2012 at 1:47 pm

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?

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myfindsonline October 14, 2012 at 6:51 pm

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!

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erin October 15, 2012 at 3:11 pm

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.

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myfindsonline October 15, 2012 at 7:50 pm

Yum, that calzone idea sounds delicious! Hope you like it!

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Robyn Cantoni-Lopez October 24, 2012 at 9:18 pm

Steve n Ed’s Buffalo sauce is very good also

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Jen October 28, 2012 at 2:19 pm

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.

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myfindsonline October 30, 2012 at 6:56 pm

Thanks for letting me know Jen. I’ll have to look into this more.

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Cristina November 27, 2012 at 7:17 pm

Made this tonight and it was a hit with my kids and husband. It’s a keeper! Thank you!

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myfindsonline December 5, 2012 at 10:44 am

You’re welcome Cristina! So glad you liked it!

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Dawn December 12, 2012 at 4:30 pm

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 ;)

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myfindsonline January 1, 2013 at 7:02 pm

I make that same dip too only I use canned chicken to make it quick and easy. Here’s my Buffalo Chicken Dip recipe. We love it!

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Dana December 21, 2012 at 1:34 pm

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 :-)

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myfindsonline January 1, 2013 at 6:59 pm

Yuck, that sounds aweful Dana! Hope this recipe works out much better for you!

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Abigail January 1, 2013 at 4:59 pm

I bought Franks Red Hot sauce instead of buffalo wing sauce by accident. Do you think that would work?

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myfindsonline January 1, 2013 at 6:55 pm

Yep, that should work fine. Hope you like it!

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Jenn January 5, 2013 at 8:38 pm

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.

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myfindsonline January 6, 2013 at 2:15 pm

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!

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Ashley Davis January 21, 2013 at 11:03 am

WHERE did you find a box of Harvestland chicken!?!?!?!?

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myfindsonline January 26, 2013 at 1:22 pm

Hi Ashley. They sell those boxes at my local Walmart. It’s a great deal for less than $10 a box!

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Cheryl January 25, 2013 at 3:40 pm

Does this freeze well?

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myfindsonline January 26, 2013 at 1:12 pm

Hi Cheryl. I’ve never frozen any so I’m not quite sure. I can’t imagine that you can’t freeze it though.

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Sharon March 7, 2013 at 8:53 am

I have made this and frozen the leftovers. It freezes beautifully. Great recipe

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myfindsonline March 7, 2013 at 11:28 am

Good to know Sharon, thanks!

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emma February 13, 2013 at 12:39 pm

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!

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Sarah Deitert March 2, 2013 at 12:16 am

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 :)

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myfindsonline March 4, 2013 at 7:49 pm

I’m so glad you liked it! You should also try the salsa chicken and chicken and gravy crockpot recipes. They are to die for and so easy.

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Lena March 26, 2013 at 7:47 pm

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!

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Payne April 11, 2013 at 5:13 pm

what is the calorie count for these wonderful little jewels???

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Daisy September 20, 2013 at 11:36 am

I use boneless skinless chicken thighs….they stay moister and are easier to shredd…turn out great!

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myfindsonline September 24, 2013 at 7:51 pm

Good tip! Thanks Daisy!

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Rebecca September 24, 2013 at 2:24 am

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?

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myfindsonline September 24, 2013 at 7:50 pm

Thanks Rebecca! You could give that a try. I’d add a little at a time in case I didn’t like it though.

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