Slow Cooker Buffalo Chicken
Once I found the recipe for my Ranch Seasoning, I knew I had to make this Slow Cooker Buffalo Chicken. Slow-cooked chicken can be used in a variety of ways. It is spicy, tangy, and rich at the same: sandwiches, dips, salads, pizza, and more. Take advantage of my list of ways to use this easy, delicious and straightforward shredded buffalo-style chicken. You will want to prepare this dish over and over during football season and holidays.
What is BUFFALO SAUCE?
If you are still getting familiar with the American classic, Buffalo Sauce is a mixture of hot sauces (traditionally Frank’s Red Hot Sauce), butter and other ingredients. This creates an extraordinarily tangy and spicy sauce used as a coating for fried chicken. We’ve added ranch seasoning, a delicious combination of buttermilk, herbs, and spices. The ranch seasoning gives the sauce a big flavor boost, making it a bit creamier. This is just too good to eat!
Can I substitute the Ranch Mix?
I recommend using the ranch seasoning mix instead of skipping this ingredient. If you don’t want to make it yourself, you can use a packet of ranch seasoning from the store instead of the ingredients below. If you don’t want to buy buttermilk powder but still want to use your herbs and spices, then that will taste just as good.
How to use slow cooker buffalo chicken
Here’s where the fun begins. What can you do with this tasty shredded buffalo meat? There are SO MANY ways to use this delicious shredded buffalo chicken. Here are some suggestions:
As a Buffalo Chicken Sandwich or Wrap: Bun or tortilla, coleslaw or pickles, Ranch dressing
On nachos, on tortilla chips, with lettuce, carrot shredded, and ranch dressing drizzled over it
Stir cream cheese into the chicken shreds until it melts for a super creamy buffalo chicken dip
Fill a tortilla with Monterey Jack cheese and chicken, then toast it in a skillet.
To make a salad, pile the chopped chicken on top of iceberg lettuce, then add celery, carrots and blue cheese dressing.
Pizza: Add it to pizza with white sauce, top with some mozzarella and drizzle ranch on top after baking
Buttermilk Powder, 2 Tbsp ($0.15)
1/2 tsp dried parsley ($0.05)
1/4 tsp dried Dill ($0.03)
1/4 tsp of onion powder ($0.02)
1/8 tsp. garlic powder ($0.02)
1/4 tsp lemon pepper ($0.02)
1/8 tsp sugar ($0.01)
1/8 tsp salt ($0.01)
1/8 tsp freshly crushed black pepper ($0.01)
12 oz. hot sauce ($2.19)
2 lbs. Boneless, skinless breasts of chicken ($9.53)
Butter 4 Tbsp ($0.40).
In a large bowl, combine the ranch seasoning with hot sauce. This includes buttermilk powder, parsley dill, onion, garlic, lemon pepper and sugar.
Place the chicken breasts at the bottom of the slow cooker. Butter is cut into pieces and placed on top of chicken. Pour the hot sauce over the butter and chicken.
Put the lid on your slow cooker and let it cook for four hours on low heat. Use two forks after four hours to shred the cooked chicken. (If it still needs to be tender enough, cook it longer).
Serve the chicken and sauce together on sandwiches, quesadillas and salads. You can also use it as a dip with crackers and chips.