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.
Crockpot Buffalo Chicken
from My Kitchen Apron
3 – 5 lbs frozen skinless, boneless chicken breasts
12oz bottle Franks Red Hot Wings buffalo sauce
1 packet Hidden Valley Ranch dressing mix
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.
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. Continue cooking shredded buffalo chicken in crockpot on low for about another hour or until chicken absorbs most of the sauce. Enjoy!