3-Ingredient Crockpot Buffalo Chicken
If you're looking for a quick and easy chicken recipe, you'll LOVE this crockpot buffalo chicken. Not only it is awesome as a sandwich, it works for wraps and to stuff squash and peppers too! Make it now, freeze it raw for later, make it and freeze it for quick "emergency meals" too.
Servings: 6 to 8 servings
- 4 skinless boneless chicken breast halves
- 1 bottle buffalo wing sauce about 16 to 18 ounces
- 1 package or 2 tablespoons dry ranch salad dressing mix
- 2 tablespoons of butter optional and not used in this recipe
To Make the Sandwiches:
- 2 tablespoons butter
- 6 rolls or buns
- Sliced mozzarella cheese
- Mayonaise or Greek yogurt spread
Place the chicken breasts into a slow cooker. Dot with butter pats if you are using butter.
Add 1/4 cup of water.
Cover and cook on low for 5 to 7 hours. Time will vary depending on how fast your slow cooker cooks and the thickness of the chicken breasts.
Once the chicken is cooked, remove it from the crock and allow to cool a few minutes. Pour off any liquid in the crockpot.
Return meat to crockpot and use two forks to shred the meat.
Pour the sauce and seasoning mix over the chicken. Mix well.
To Make Sandwiches:
Spread butter on each bun and toast for 2 to 5 minutes butter side up.
Spread mayo or yogurt spread on each bun.
Add 1/4 to 1/2 cup (depending on how big you want your sandwich) on the bottom bun.
Top with mozzarella cheese slice and return to oven to melt cheese. Alternately you can microwave it just long enough to melt the cheese.
To Freeze Crockpot Buffalo Chicken with Raw Meat:
Lay the chicken out and sprinkle with ranch seasoning mix on both sides.
Toss them in a gallon sized freezer bag one at a time and pour the buffalo sauce between each breast.
Allow to defrost overnight in the refrigerator before cooking ~OR~ add about 2 hours more cook time if cooking it frozen. Total cook time would vary from 7 to 9 hours depending on how hot your crockpot cooks and the thickness of the chicken breasts used.
Label, date, and freeze. Cook within 3 months.
To Freeze Buffalo Chicken with Pre-Cooked Meats ~OR~ After Making Crockpot Buffalo Chicken as shown above:
Measure out 1/4 to 1/2 cup of shredded chicken mixture for each person you'll be feeding. Example: I measure out about 1/2 cup <g class="gr_ gr_158 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="158" data-gr-id="158">for</g> each adult sized sandwich and 1/4 for littles. You'll know better than I how much each person eats at your table.
Toss into a freezer bag (I used quart sized) and flatten to stack well. Remove as much air as possible.
Label, date, and freeze. Use within 8 weeks.