Slow Cooker Buffalo Pulled Chicken
Tender slow-cooked chicken breast shredded and tossed in tangy buffalo sauce, great for sandwiches, wraps, or loaded fries.
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 cup buffalo hot sauce (such as Frank's RedHot)
- 4 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 cup ranch dressing (for serving)
- 6 brioche or potato buns, toasted
Instructions
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1
Place 3 lbs boneless skinless chicken breasts in a single layer in the slow cooker. Season with 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt.
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2
Pour 1 cup buffalo hot sauce (such as Frank's RedHot) over the chicken. Add 4 tbsp unsalted butter on top of the chicken pieces.
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3
Cover and cook on Low for 4-5 hours or on High for 2-2.5 hours, until the chicken is fully cooked through and fork-tender.
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4
Remove chicken and shred with two forks. Verify it has reached an internal temperature of 165 degrees F (74 degrees C) before shredding.
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5
Return the shredded chicken to the slow cooker and stir to coat with the buffalo sauce. Taste and adjust seasoning, adding more buffalo sauce if desired.
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6
Serve on 6 toasted brioche or potato buns drizzled with 1/2 cup ranch dressing (for serving), or in wraps, on nachos, or over salad.