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Tender shredded Crockpot Buffalo chicken in a dark shallow bowl with a glossy orange-red sauce, scallions and celery nearby, realistic moist strands rather than soupy liquid. The lower title bubble reads Crockpot Buffalo Chicken Recipe.
Good Fork Daily Editorial Kitchen

Crockpot Buffalo Chicken Recipe

Tender shredded Crockpot Buffalo chicken with a balanced sauce, safe slow-cooker setup and practical guidance for avoiding dry meat.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Shredding and resting 10 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner, Meal Prep
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs fully thawed
  • 3/4 cup Buffalo-style cayenne hot sauce divided
  • 1/3 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter optional
  • 1 tablespoon apple cider vinegar as needed

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer
  • Two forks
  • Heatproof measuring cup

Method
 

  1. Lightly grease a 6-quart slow cooker. Keep thawed chicken refrigerated until the cooker and seasonings are ready.
  2. Whisk 1/2 cup hot sauce, broth, garlic powder, onion powder, dill and salt in the cooker.
  3. Turn the chicken in the sauce and arrange pieces in one even layer where possible. Cover and keep the lid closed.
  4. Cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, beginning temperature checks at the early end.
  5. When every piece reaches at least 165°F, transfer chicken to a clean bowl, rest 5 minutes and shred with two forks.
  6. Skim excess fat if needed. Return chicken with remaining 1/4 cup hot sauce and optional butter. Cover 5 minutes, then balance with vinegar if needed.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA slow-cooker guidance recommends thawing poultry before slow cooking, keeping the lid in place and cooking poultry to at least 165°F.
  • This recipe was developed through culinary research and editorial review.