Sometimes, the craving for something spicy and comforting just hits like a freight train, doesn’t it? Picture this: tender chicken simmering in a slow cooker, soaking up tangy buffalo sauce until it practically melts in your mouth—it’s like a cozy hug in sandwich form. I remember last week, after a long day of work, biting into one of these was pure bliss, and trust me, it’s exactly what you need to shake up your meal routine.
Steps
- Prepare the ranch seasoning by combining buttermilk powder, dried parsley, dried dill, onion powder, garlic powder, lemon pepper, sugar, salt, and pepper with hot sauce in a bowl.
- In the slow cooker, place the boneless, skinless chicken breasts at the bottom. Cut the butter into chunks and add them on top of the chicken.
- Pour the hot sauce and seasoning mixture over the chicken and butter in the slow cooker.
- Cover the slow cooker with the lid and cook on a low heat setting for four hours.
- After four hours, check if the chicken is tender enough to shred with two forks. If not, cook for an additional 30 minutes.
- Once the chicken is tender, shred it completely using two forks and serve as desired.
- Store any leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat using a microwave or skillet when ready to serve again.
Ingredients
- Homemade Ranch Seasoning:
- 2 tablespoons buttermilk powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- Buffalo Chicken:
- 12 ounces vinegar-based hot sauce
- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons butter, cut into chunks
Nutritional Values
Calories: 1146kcal | Carbohydrates: 12g | Protein: 150g | Fat: 54g | Sodium: 8100mg | Fiber: 5g
FAQ
- Can I use store-bought ranch seasoning instead of making it from scratch?
- Yes, you can substitute homemade ranch seasoning with a store-bought packet if you prefer or need a quicker option.
- What type of hot sauce should I use for this recipe?
- The recipe typically uses a vinegar-based cayenne hot sauce like Frank’s Red Hot Sauce. However, you can use any similar hot sauce available to you.
- How should I store and reheat leftover Buffalo Chicken?
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in 30-second intervals, stirring in between, or warm in a skillet with a splash of broth or water to maintain juiciness. The chicken can also be frozen for up to 3 months; thaw it overnight in the fridge before reheating.
- What are some ways I can serve Slow Cooker Buffalo Chicken?
- This versatile chicken can be served in various ways: on sandwiches or buns with creamy coleslaw, as a topping for salads or nachos, incorporated into dips, or used as a pizza topping with mozzarella and ranch drizzles.
- Can I freeze the cooked Buffalo Chicken?
- Yes, you can freeze the cooked chicken for up to three months. Make sure to thaw it in the refrigerator overnight before reheating for best results.
Tips
- If you prefer convenience, you can opt for a store-bought ranch seasoning packet instead of making the homemade mix, saving you time without compromising on flavor.
- For the best Buffalo flavor, use a vinegar-based cayenne hot sauce like Frank’s Red Hot. However, feel free to experiment with other brands or store versions if you want a different taste profile.
- If the chicken isn’t shreddable after four hours of cooking, let it continue to cook for an additional 30 minutes to ensure it’s tender enough.
- To keep the chicken juicy when reheating, add a splash of broth or water and warm it in a skillet over medium heat, or use a microwave in 30-second intervals, stirring in between.
Equipment
- Slow cooker (3 quart or larger)
- Mixing bowl (if not already owned for combining ingredients)
