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Crock Pot Buffalo Chicken Sandwich

Crock Pot Buffalo Chicken Sandwich

Shredded buffalo chicken sandwiches are an easy weeknight dinner recipe because they cook in the crockpot all day while you are at work!

  • Total Time: 4 hours 5 minutes
  • Yield: Serves 20 1x


  • 5 pounds boneless, skinless chicken breasts or thighs
  • 1 ounce package dry ranch dressing mix
  • optional toppings: blue cheese, ranch dressing


  1. Cook: Put chicken into your crock pot and dump on the sauce and ranch mix. Stir. Cook on low for 6 hours until chicken is cooked through and falls apart.
  2. Shred: Remove the cooked chicken from the crock pot and allow it to cool slightly. Reserve the cooking liquid. Using two forks, shred the meat and place into a large bowl. Once the chicken is completely shredded, ladle on enough of the cooking liquid so the meat is very moist after you stir it all together.
  3. Serve: We like to top ours with ranch dressing, blue cheese, and some extra wing sauce from the bottle.


If you don’t have 6 hours, you can increase the temperature to high and it will be done in 4 hours but it will be a bit dryer and tougher.

**Freezer options:  You can combine the uncooked ingredients all together in bag and freeze until ready to use.  When ready to cook, place in your slow cooker for 8 hours on high. You can also freeze the cooked meat and then thaw and reheat to prepare.

  • Author: Carole Jones
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: Main dish
  • Method: Slow Cooker
  • Cuisine: American


  • Serving Size: 4 oz
  • Calories: 114
  • Sugar: 0 g
  • Sodium: 499 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 25 g
  • Cholesterol: 75 mg

Keywords: easy dinner recipe, slow cooker recipe