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Slow Cooker Buffalo Chicken Recipe

Slow Cooker Buffalo Chicken Recipe
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★★★★★

5.2 from 13 reviews

This Slow Cooker Buffalo Chicken recipe is an easy, flavorful, and comforting dish perfect for busy days. Tender chicken breasts or thighs simmer in a spicy buffalo sauce made with hot sauce, ghee, and coconut aminos, creating a zesty and savory meal. Served over baked sweet potatoes and optionally topped with ranch dressing, this dish offers a satisfying balance of heat and creaminess. It’s ideal for game day, family dinners, or meal prep.

Ingredients

Scale

Chicken and Sauce

  • 2 lbs boneless chicken breast or thighs (recommend 1 lb of each)
  • 1 cup hot pepper sauce (such as Whole30-compatible Frank’s Red Hot or Sriracha – not Whole30-compatible)
  • ⅓ cup ghee, coconut oil, or butter (butter is not Whole30-compatible)
  • 3 tablespoons coconut aminos
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon cayenne pepper (optional – adds more heat)

Serving

  • 8 small baked sweet potatoes (about 7 oz each uncooked)
  • Ranch dressing (homemade or store-bought)

Instructions

  1. Prepare the Chicken: Place the boneless chicken breasts and/or thighs into your slow cooker set on the low heat setting, ensuring they are spread out evenly.
  2. Make the Buffalo Sauce: In a small saucepan over medium-high heat, combine the hot pepper sauce, ghee (or coconut oil/butter), coconut aminos, garlic powder, and optional cayenne pepper. Stir the mixture and heat until the ghee has completely melted and the sauce is well combined.
  3. Add Sauce to Slow Cooker: Pour the prepared buffalo sauce over the chicken in the slow cooker, coating it thoroughly.
  4. Cook the Chicken: Cover and cook the chicken on low for 4 to 6 hours, or until the chicken is tender and easily shredded with a fork.
  5. Shred and Mix: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and toss it well with the buffalo sauce.
  6. Keep Warm: Turn your slow cooker to the warm setting (or keep it on low) to keep the chicken heated until you are ready to serve.
  7. Prepare Sweet Potatoes: Meanwhile, bake 8 small sweet potatoes according to your preferred method until soft and fluffy inside.
  8. Serve: Spoon the shredded buffalo chicken into the baked sweet potatoes. Drizzle with additional buffalo sauce and ranch dressing, if desired, for added creaminess and flavor.
  9. Instant Pot Alternative: Instead of cooking in a slow cooker, place the chicken and sauce in the Instant Pot as per steps 1 to 3.
  10. Pressure Cook: Set the Instant Pot to high pressure for 10 minutes.
  11. Release Pressure and Shred: When cooking time finishes, quick release the pressure, open the lid, shred the chicken with forks, and mix it with the sauce before serving.

Notes

  • To make the recipe Whole30-compliant, use ghee instead of butter and choose a Whole30-approved hot sauce.
  • For extra heat, increase the cayenne pepper to taste or add additional chili powder.
  • Sweet potatoes can be baked in advance to save time.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For a dairy-free ranch option, use a vegan ranch dressing or skip it entirely.
  • This recipe can be doubled to feed a larger crowd or for meal prepping.

Nutrition

Keywords: Buffalo chicken, slow cooker recipe, easy dinner, spicy chicken, buffalo sauce, sweet potato stuffed, Instant Pot buffalo chicken

Find it online: https://chefmilacook.com/slow-cooker-buffalo-chicken-recipe/