CrockPot: Shredded Buffalo Chicken

Not much to say here except if you love a good kick to your meals, this is the easiest thing to make and then integrate into almost anything you’re eating. So let’s go ahead and get started and stop wasting time with exposition about how easy it is…


  • Buffalo sauce
  • Barbecue sauce (optional)
  • Dash of Tabasco sauce
  • Chicken cutlets
  • Salt and pepper, to taste
  • 2 tbsp parsley


So, let me just go ahead and say that you can pretty much make as much of this as your CrockPot will allow, which is also why I’m not putting much for measurements. This is seriously so easy you can’t even mess up the ratio of poultry to sauce. (And if you do, that just means you have a ton of sauce, which you may love!)

  • Setup CrockPot and set to low. (I also like to do a light coat of cooking spray so nothing sticks.)
  • Thaw your chicken completely so it’s easy to handle.
  • Cut chicken cutlets into shredded chunks – best you can, some of the cooking will cause the chicken to fall apart, anyway.
  • Add chicken into CrockPot – I used an entire bag of cutlets from the store and it filled up the CrockPot pretty decently.
  • Add enough buffalo sauce to coat the chicken. Mix thoroughly.
  • (Optional:) Add a dollop of barbecue sauce for a hint of tang/sweetness. Mix thoroughly.
  • Add Tabasco sauce, parsley, salt and pepper. Mix again.
  • Let chicken cook and stew in sauces for several hours on low – I let mine cook for 7-8 hours on low overnight and it came out P-E-R-F-E-C-T in the morning.

We toasted brioche rolls with provolone cheese and made some delicious sandwiches with our buffalo chicken! In addition, I made some rice and mixed the chicken up and it was a deliciously elevated chicken and rice!

Point is, there are a ton of ways you can incorporate this buffalo chicken into nearly any meal. Hope you enjoy!


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