What a crock!
No stove, no sweat — these Crock-Pot Buffalo Chicken Sandwiches are the ultimate lazy-night flex. Just toss in a few ingredients, walk away, and come back to saucy, spicy perfection that basically made itself. Then, pile your sammies high, drizzle with ranch, and boom — dinner’s served.
Recipe courtesy of @itsmeghankay
Crock-Pot Buffalo Chicken Sandwiches
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- Generous sprinkles of salt, pepper, and paprika
- 2 tablespoons garlic
- 1 ranch packet (such as Hidden Valley Ranch)
- 1/4 cup diced onions
- ½ cup Buffalo sauce (such as Frank’s RedHot)
- 1 tablespoon butter (optional, for richness)
For the Sandwiches:
- 4 sandwich buns
- 4 slices white cheddar cheese (or your fave)
- Store-bought or homemade ranch dressing
- Lettuce or coleslaw, optional
Instructions
- In the crockpot, season the chicken with salt, pepper, paprika, and garlic.
- Add the ranch packet and onions. Pour in the Buffalo sauce and butter (if using).
- Cover and cook on high for 2-3 hours or low for 4-5 hours, until the chicken is fully cooked and tender.
- Remove the cooked chicken and shred it using two forks. Return it to the crockpot and mix well with the sauce.
- Spoon the chicken onto the buns, drizzle with ranch, and top with lettuce or slaw if desired.
- Serve warm, with extra ranch or Buffalo sauce on the side for dipping.
Keywords: Comforting, Crock-Pot, Sweet and Spicy
Spice Rack: Salt, Pepper, Paprika
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