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Slow Cooker Pulled Buffalo Chicken is 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 for yourself at home.
Today’s 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!), and some followers were looking for game day party foods with both football and basketball season in full swing (check!).
A few other folks loved their comfort food (check!), as well as slow cooker recipes (check!). And still others asked us for quick and easy recipes too. (This Slow Cooker Pulled Buffalo Chicken is definitely easy to make!)
We have one more requirement for any recipe here on A Family Feast: It has to be delicious! (Definitely a check mark there!)
How do you make Slow Cooker Pulled Buffalo Chicken?
This Slow Cooker Pulled Buffalo Chicken takes just a few minutes of prep – then your slow cooker will do all of the work!
Place two pounds of boneless, skinless chicken in a slow cooker along with sliced onions. Melt some butter and combine it with Frank’s RedHot Sauce and cumin – then pour that mixture over the chicken and onions.
Cover your slow cooker, set it on high, and cook for four hours on until the chicken is fork tender and shred-able.
Remove the chicken to a bowl, reserving some of the cooking liquid. Use two forks to shred the chicken – then spoon some of the cooking liquid over the chicken to moisten.
What kind of chicken should I use?
We recommend using half boneless, skinless, chicken breast, and half boneless, skinless, chicken thighs. While you can use either (as long as you have about two pounds of chicken total) – we like the mix of the light and dark meat together. Breast meat can be somewhat dry and flavorless on its own, so adding the thigh meat adds both flavor and moisture to the finished pulled chicken dish.
How do I serve this shredded Buffalo chicken?
This slow cooker pulled Buffalo chicken is great on its own made into a sandwich (just add some bleu cheese dressing and a drizzle of more hot sauce on top) or use in these other delicious recipes including our Buffalo Chicken Dip, our Buffalo Chicken Nachos, or even on our Buffalo Chicken Pizza!
Can I freeze this Pulled Buffalo Chicken?
You bet! Cook up a big batch of this Slow Cooker Pulled Buffalo Chicken and enjoy some now. Then freeze the rest for later use in another recipe.
We love hearing from our readers! What kinds of recipes would you like to see here on A Family Feast?
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
This post originally appeared on A Family Feast in October 2013. We’ve updated the post with new photos.
You may like these other delicious recipes:
- Buffalo Chicken Dip
- Buffalo Chicken Nachos
- Buffalo Chicken Pizza
- Mexican Pulled Chicken
- Pulled Chicken Chilaquiles
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Slow Cooker Pulled Buffalo Chicken
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, divided
1 stick butter
1 teaspoon ground cumin
In a large slow cooker, spray the bottom and sides of the insert. Add sliced onion and top with chicken in single layer.
In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
Cover and set on high for four hours.
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.
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