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Slow Cooker Buffalo Pulled Chicken

Tender slow-cooked chicken breast shredded and tossed in tangy buffalo sauce, great for sandwiches, wraps, or loaded fries.

250 minEasyServes 6320 cal/serving

AmericanDinnerSlow CookerHigh ProteinLow CarbEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 4

    Remove chicken and shred with two forks. Verify it has reached an internal temperature of 165 degrees F (74 degrees C) before shredding.

  5. 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.

  6. 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.

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Questions

How long does Slow Cooker Buffalo Pulled Chicken take?

As written, 250 minutes: 10 of prep and 240 of cooking. The longest single stretch is step 3 (5 hours): "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." That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Slow Cooker Buffalo Pulled Chicken reach?

For Slow Cooker Buffalo Pulled Chicken, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in Slow Cooker Buffalo Pulled Chicken?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Slow Cooker Buffalo Pulled Chicken uses 3 lbs boneless skinless chicken breasts.

How hot is Slow Cooker Buffalo Pulled Chicken?

Moderately. The heat in Slow Cooker Buffalo Pulled Chicken comes from 1 cup buffalo hot sauce (such as Frank's RedHot). For a milder plate, start with half the buffalo sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Slow Cooker Buffalo Pulled Chicken dairy-free?

Yes. The dairy in Slow Cooker Buffalo Pulled Chicken is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How much protein is in Slow Cooker Buffalo Pulled Chicken?

One serving (the recipe makes 6) has 38 g of protein in about 320 calories, alongside 10 g carbohydrate and 8 g fat, plus 1 g fiber and 350 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Slow Cooker Buffalo Pulled Chicken?

Refrigerate what is left of Slow Cooker Buffalo Pulled Chicken within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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