These Slow Cooker Buffalo Chicken Sandwiches are a bold, tangy, and easy-to-make meal that delivers on flavor and convenience. With minimal prep, I get tender shredded chicken infused with spicy buffalo sauce, perfect for piling high on a soft sandwich bun.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly hands-off. I just toss everything in the slow cooker, walk away, and come back to juicy, flavorful buffalo chicken ready to serve. It’s perfect for busy weeknights, game days, or whenever I want a hearty, crowd-pleasing sandwich. The spice level is customizable, and I can serve it with creamy dressings and crunchy veggies for a well-balanced bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo wing sauce, plus extra for serving
- ½ cup chicken broth
- 1 tablespoon dry ranch dressing mix
- 1 tablespoon unsalted butter
- 6–8 large sandwich buns
- Blue cheese or ranch dressing for topping
- Sliced celery and carrots, for serving
- Optional: crumbled blue cheese for garnish
Directions
- I place the chicken breasts in the bottom of the slow cooker.
- In a bowl, I mix the buffalo wing sauce, chicken broth, and ranch dressing mix, then pour it over the chicken.
- I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily.
- I remove the chicken, shred it with two forks, and return it to the slow cooker.
- I stir in the butter until it melts and blends into the shredded chicken.
- I toast the buns if I like, then spoon the buffalo chicken onto them.
- I top each sandwich with blue cheese or ranch dressing, and garnish with crumbled blue cheese if desired.
- I serve with sliced celery and carrots on the side for crunch and balance.
Servings and Timing
- Servings: 6–8 sandwiches
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high
- Total Time: About 6 hours 10 minutes
Variations
- For a creamy twist, I mix in 8 ounces of cream cheese during the last hour of cooking.
- To turn up the heat, I use an extra spicy buffalo sauce or add crushed red pepper.
- For a lighter option, I use lettuce wraps instead of buns.
- I make sliders using small rolls for a party-friendly version.
Storage/Reheating
I store leftover buffalo chicken in an airtight container in the fridge for up to 3 days. To freeze, I place the cooled chicken in a freezer-safe container or bag and store it for up to 3 months. For reheating, I warm it on the stove over medium heat, adding a splash of broth to keep it moist.
FAQs
How do I make this less spicy?
I reduce the amount of buffalo sauce or choose a mild version. Adding more ranch or serving with extra dressing also balances out the heat.
Can I use chicken thighs instead of breasts?
Yes, I sometimes use boneless, skinless chicken thighs. They add more richness and stay juicy during long cooking times.
What sides go well with these sandwiches?
I like serving these with coleslaw, potato wedges, mac and cheese, or a simple green salad.
Can I make this ahead of time?
Definitely. I cook and shred the chicken in advance, then store it in the fridge. When I’m ready, I just reheat and assemble the sandwiches.
Can I double the recipe?
Yes, I double the ingredients for a crowd, making sure my slow cooker is large enough. If not, I use two slow cookers.
Conclusion
This Slow Cooker Buffalo Chicken Sandwiches recipe has everything I love in a meal—flavor, convenience, and versatility. Whether I’m prepping for a party or making an easy dinner, I always know this recipe will be a hit. The tender, spicy chicken combined with creamy toppings and soft buns creates a sandwich that’s truly satisfying.
Print
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high
- Total Time: 6 hours 10 minutes
- Yield: 6–8 sandwiches
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
These Slow Cooker Buffalo Chicken Sandwiches are a flavorful and convenient meal option, featuring tender shredded chicken in a spicy buffalo sauce, perfect for casual dinners or game day gatherings.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo wing sauce, plus extra for serving
- ½ cup chicken broth
- 1 tablespoon dry ranch dressing mix
- 1 tablespoon unsalted butter
- 6–8 large sandwich buns
- Blue cheese or ranch dressing for topping
- Sliced celery and carrots, for serving
- Optional: crumbled blue cheese for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- In a small bowl, whisk together the buffalo wing sauce, chicken broth, and ranch dressing mix. Pour this mixture over the chicken, ensuring it’s well-coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the butter until melted and well combined with the chicken.
- Toast the sandwich buns if desired. Spoon the buffalo chicken onto each bun.
- Top with blue cheese or ranch dressing, and garnish with crumbled blue cheese if using.
- Serve with sliced celery and carrots on the side.
Notes
- Add cream cheese for a creamier version.
- Use extra hot buffalo sauce or cayenne for more spice.
- Swap buns with lettuce wraps for a low-carb option.
- Make sliders with small buns for appetizers.
- Leftovers keep well in fridge or freezer and reheat easily.
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 2g
- Sodium: 910mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
