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Crockpot Buffalo Chicken

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This Crockpot Buffalo Chicken recipe is a keto-friendly, flavorful dish that's perfect for busy days or meal prepping. Shredded chicken cooked in buffalo sauce and ranch seasoning results in a tangy and creamy dish that’s great for sandwiches, wraps, or salads. With minimal prep time and easy cleanup, this versatile recipe is sure to become a weekly favorite!

Ingredients

  • 3 pounds chicken breast
  • 12 ounces Frank's Buffalo sauce (1 ½ cups)
  • 2 tablespoons avocado oil
  • 1 packet (1 ounce) Hidden Valley Ranch seasoning

Instructions

  • Spray your slow cooker with cooking spray or use a liner for easy cleanup.
  • Place the chicken breasts in the slow cooker.
  • Top with buffalo sauce, sprinkle ranch seasoning over the chicken, and drizzle with avocado oil.
  • Cook on low for 6 hours, or until the chicken is tender and easy to shred.
  • Shred the chicken and return it to the slow cooker, mixing it with the buffalo sauce.
  • Serve the chicken in lettuce wraps, low-carb tortillas, or on top of a salad. For extra flavor, garnish with cheddar cheese and blue cheese crumbles.

Notes

  • Creamy Buffalo Chicken: Add 4 ounces of cream cheese during the last 30 minutes of cooking for a creamy texture and milder heat.
  • Spicy Adjustments: Adjust the spice level by using less buffalo sauce or adding more for a spicier version.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days