Buffalo Chicken Crock Pot Sandwiches
Slow cooker buffalo chicken sandwiches made with chicken breasts, Frank’s buffalo sauce, cream cheese, ranch seasoning, and sturdy buns.
Equipment
- Slow cooker
Ingredients
Ingredients
- 4 boneless skinless chicken breasts
- 12 ounces Frank’s Buffalo Sauce
- 8 ounces cream cheese full-fat preferred
- 1 packet Hidden Valley Ranch Seasoning
- 6 hamburger buns toasted if desired
- blue cheese, ranch, celery, or red onion optional toppings
Instructions
Instructions
- Lay the chicken breasts flat in the bottom of the slow cooker.
- Pour the full bottle of buffalo sauce over the chicken. Place the block of cream cheese on top and sprinkle the ranch seasoning over everything.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
- Shred the chicken directly in the slow cooker with two forks. Stir until the cream cheese and sauce become a uniform creamy orange coating.
- Taste and add a pinch of salt or a splash more buffalo sauce if desired.
- Toast the buns, pile the shredded buffalo chicken on top, and serve immediately with optional toppings.
Notes
Use Frank’s buffalo sauce for the classic buffalo wing flavor. Cook on low for the juiciest chicken if you have time. Do not lift the lid repeatedly during cooking because it lets moisture and heat escape. Toast the buns so they hold up better under the saucy filling.
