Slow Cooker Buffalo Chicken Sandwiches Recipe
Introduction
This Slow Cooker Buffalo Chicken recipe is a perfect combination of tender, flavorful chicken bathed in spicy buffalo sauce. It’s an easy, hands-off meal ideal for busy days or casual gatherings. Serve it on soft buns with crunchy coleslaw for a delicious comfort food experience.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 cup Frank’s Buffalo Hot Sauce
- 6 brioche buns (or 12 slider rolls for serving)
- 12 ounces coleslaw mix (for serving)
Instructions
- Step 1: Add the chicken breasts to a 4-quart slow cooker. Season with garlic powder, onion powder, and black pepper. Place the butter on top of the chicken and pour the buffalo sauce over everything.
- Step 2: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and is very tender.
- Step 3: Shred the chicken directly in the slow cooker using two forks or a hand mixer. Serve the buffalo chicken on brioche buns with coleslaw mix for added crunch and freshness.
Tips & Variations
- For extra richness, add a splash of ranch or blue cheese dressing to the shredded chicken before serving.
- Use slider rolls instead of brioche buns for smaller, party-friendly servings.
- If you like more heat, increase the buffalo sauce or add a pinch of cayenne pepper to the seasoning mix.
Storage
Store leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or sauce to keep it moist. Sliders are best assembled fresh, but you can store the buns and coleslaw separately.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor. Adjust cooking time if needed, but thighs typically cook just as quickly in a slow cooker.
What if I don’t have Frank’s Buffalo Hot Sauce?
You can substitute with any other hot sauce you prefer, such as Louisiana hot sauce or a homemade buffalo sauce. Just taste and adjust the amount to achieve your desired heat level.
PrintSlow Cooker Buffalo Chicken Sandwiches Recipe
This Slow Cooker Buffalo Chicken recipe features tender, flavorful chicken breasts slow-cooked in a buttery Buffalo hot sauce, making it an easy and delicious meal. Perfect for sandwiches or sliders, it delivers the classic spicy tang of Buffalo sauce balanced by creamy coleslaw for a satisfying, crowd-pleasing dish.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours (low) or 2 to 3 hours (high)
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Sauce
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 cup Frank’s Buffalo Hot Sauce
Serving
- 6 brioche buns (or 12 slider rolls)
- 12 ounces coleslaw mix
Instructions
- Prepare the Slow Cooker: Place the chicken breasts into a 4-quart slow cooker. Season them evenly with garlic powder, onion powder, and black pepper. Add the unsalted butter on top, then pour the Buffalo hot sauce over everything for full coverage.
- Slow Cook the Chicken: Cover the cooker and set it to low for 4 to 5 hours, or on high for 2 to 3 hours. Cook until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily with a fork.
- Shred the Chicken: Use two forks or a hand mixer directly in the slow cooker to shred the chicken thoroughly, mixing it well with the sauce to ensure every piece is coated.
- Assemble and Serve: Pile the shredded Buffalo chicken onto brioche buns or slider rolls. Top with coleslaw mix for added crunch and freshness, then serve immediately for a flavorful meal.
Notes
- If you prefer a milder taste, reduce the amount of Buffalo sauce or use a mild hot sauce instead.
- The coleslaw mix acts as a cool contrast to the spicy chicken, but you can substitute with your favorite slaw or leafy greens.
- Using a hand mixer to shred the chicken is quicker and gives a fine texture compared to shredding with forks.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For extra flavor, toast buns lightly before assembling the sandwiches.
Keywords: slow cooker buffalo chicken, buffalo chicken sandwich, easy slow cooker recipes, spicy chicken, shredded chicken
