Slow Cooker Pulled Buffalo Chicken - so simple to prepare and super delicious. Great in sandwiches, on pizza, in dips and many other recipes!

A few weeks ago, over on our Facebook page, I asked our followers to tell us what kind of recipes they would like to see here on A Family Feast.  Jack and I were planning out some of our recipes for the coming weeks – and we wanted to make sure that we were sharing recipes that you, our wonderful readers, would be interested in seeing – and cooking yourself at home!

This recipe for Slow Cooker Pulled Buffalo Chicken meets a few of the requests on the list.  A few of you asked for more chicken recipes (check!), some followers were looking for game-day food now that it is football season (check!), a few liked the idea of comfort food (check!) and slow cooker recipes (check!) and others asked for quick and easy (this is definitely easy – and while it’s made in the slow-cooker which takes some time to cook, the actual prep involved in this recipe is very quick to do – just chicken, onions, Frank’s RedHot sauce, butter and cumin)!  And – one of our requirements for a recipe: it has to be delicious! (Definitely a check mark there!)

Slow Cooker Pulled Buffalo Chicken - so simple to prepare and super delicious. Great in sandwiches, on pizza, in dips and many other recipes!

This slow cooker pulled Buffalo chicken is great on its own made into a sandwich (just add some melted blue or Monterey Jack cheese to the top) or in recipes like our Buffalo Chicken Dip, our Buffalo Chicken Nachos, or even on our Buffalo Chicken Pizza!  You can also make a large batch of this slow cooker pulled Buffalo chicken and use some now, and then freeze some of it for use later in a recipe.

We love hearing from our readers!  What kinds of recipes would you like to see here on A Family Feast?

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Click here for our 100+ Best Chicken Recipes.

Slow-Cooker Pulled Buffalo Chicken - A Family Feast

Slow Cooker Pulled Buffalo Chicken

  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 8 servings


Note: If you like your Buffalo chicken on the mild side, just add a little bottled BBQ sauce to the finished pulled chicken to lower the heat. You may of course, add more Franks’ RedHot sauce if you like it hotter!


  • Non-stick cooking spray
  • 1 medium onion, sliced thick
  • 1 pound skinless boneless chicken breast
  • 1 pound skinless boneless chicken thighs
  • 1 cup plus 2 tablespoons Franks original hot sauce
  • 1 stick butter
  • 1 teaspoon ground cumin


  1. In a large slow cooker, spray the bottom and sides of the insert. Add sliced onion and top with chicken in single layer.
  2. In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
  3. Cover and set on high for four hours.
  4. When done, remove chicken and shred with two forks and place in bowl. Stir liquid from pot and add ¼ cup to shredded chicken. Add two tablespoons (or more if you like it hotter) of Frank’s hot sauce and mix well.

You may also like:

Buffalo Chicken Dip

Buffalo Chicken Dip - A Family Feast

Buffalo Chicken Nachos

Buffalo Chicken Nachos - A Family Feast

Buffalo Chicken Pizza

Buffalo Chicken Pizza - A Family Feast

Mexican Pulled Chicken

Mexican Pulled Chicken - A Family Feast

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  • Kristin Laverty wrote:

    I’m making this for the second time in a month….the menfolk scarfed it up (I confess to eating some myself…)the first time I put everything in the slow cooker on Saturday morning and voila….put the shredded finished product on pizza, on nachos and tomorrow…a new thing…I’ll make buffalo chicken mac & cheese in a couple of batches to freeze. I eat the chicken by itself in a salad or with a side of veggies. I’m working full time now and recipes like this that I can stretch are gold to me. I use mostly boneless skinless breasts and make more than the recipe calls for while adjusting the amount of sauce and seasonings and it comes out wonderfully. Thanks, guys! 🙂

    • Martha wrote:

      So glad the recipe is a hit Kristin! 🙂 Love the idea of adding it to mac & cheese…

  • lawanda daniel wrote:

    Hi was wondering if I could use chicken tenderloin instead of breast and thigh?

    • Martha wrote:

      Hi Lawanda – Yes – of course! We think that the thigh meat has the most flavor which is why we included it, but you can use all chicken breast or tenderloin if you prefer. Enjoy!

  • Lindi wrote:

    This may seem like a dumb question , I’m from Australia have only heard the term buffalo wings once and that was from Jessica Simpson on her show years ago. but since being on the internet I see it quite a lot on American food sites, why do you call chicken buffalo.. ?

    • Martha wrote:

      Hi Lindi – No such thing as a dumb question! Here’s a great history behind the origin of buffalo chicken wings: Hope this helps! 🙂

      • Lindi wrote:

        Thank you Martha , I love food facts and history of food …. They sound’ disgusting ‘ where can I get my hands on them love love chicken wings and it helps they are in my budget and I have a slow cooker so might just have to get a recipe do you have one or direct me to a site that I could Pin onto my Pinterest board… Once again Martha thank you, you are the only one that has answered my question. Sorry it took me so long to acknowledge you, sometimes life just gets in the way… Best wishes from a grateful Aussie…

  • Caroline McDade wrote:

    I tried to look at these two recipes,they would not load. Buffalo Chicken Dip & Mexican Chicken Pizza(?) I believe it was. It was right under the Buffalo Chicken Dip one. Thanks. I could see the others, Lasagna recipes,which I saved,several of them. 🙂

    • Martha wrote:

      Thank you so much for letting me know Caroline! I think I’ve fixed things now (I had linked to the image and not the recipes…) I appreciate you writing to us to tell me about the issue. Thanks for visiting our site and I hope you enjoy the recipes!

  • Michaela wrote:

    You had me at buffalo, but lost me at 1 stick of butter. Can you suggest a gluten and dairy free replacement to the butter?

    • Martha wrote:

      Hi Michaela! The butter helps give it that classic buffalo flavor along with the hot sauce of course, so it might be hard to completely replace it with something else. BUT – one of our family members is on a gluten and dairy free diet and so we’re familiar with Earth Balance Vegan Buttery Sticks. We haven’t tried making this recipe using that in place of the real butter – but it might work! If you are able to find it (I think we bought it at Whole Foods) and try it in this recipe – please let us know how it comes out! Thanks for stopping by today! Martha

  • D wrote:

    This looks delicious! I see that you mentioned onions and there are clearly onions in the picture but I do not see them included in the recipe. Help!

    • Martha Pesa wrote:

      Hi – Thank you for catching that error! (Not sure how we missed that!) I’ve just updated the recipe – both ingredients and instructions. 1 medium onion and it’s added with the chicken. So sorry!

      • D wrote:

        Thank you! Can’t wait to try it!

        • Martha Pesa wrote:

          You’re welcome! Sorry again about the missing onions!

  • Cara Ivey wrote:

    You had me at Buffalo…. I might pull this one together for dinner tonight!

    • Martha Pesa wrote:

      Hope you enjoy it Cara!

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