Crockpot Buffalo Chicken
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!
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
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
Find it online: https://recipesbyjanet.com/crockpot-buffalo-chicken/
