Spicy Ranch Crockpot Buffalo Chicken
This easy slow cooker recipe combines tender chicken with a creamy, spicy ranch and buffalo sauce for a flavorful and satisfying meal. Perfect for meal prep or a weeknight dinner.
Equipment
- slow cooker
- medium bowl
- whisk
- forks
Ingredients
Main Ingredients
- 2-3 lbs boneless, skinless chicken breasts or thighs
- 1 cup buffalo sauce (Frank's RedHot Buffalo Wing Sauce recommended)
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 4 oz cream cheese softened
- 1/2 cup spicy ranch dressing
- 1/4 tsp cayenne pepper (optional, for extra kick)
Instructions
Instructions
- Place chicken breasts or thighs at the bottom of the slow cooker.
- In a medium bowl, whisk together buffalo sauce, chicken broth, garlic powder, onion powder, salt, pepper, and optional cayenne pepper.
- Pour the sauce mixture evenly over the chicken in the slow cooker.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is easily shredded.
- Remove cooked chicken from the slow cooker and shred it using two forks.
- Stir the softened cream cheese and spicy ranch dressing into the remaining sauce in the slow cooker until smooth.
- Return the shredded chicken to the slow cooker and stir to coat thoroughly with the creamy, spicy ranch sauce.
- Cook on warm for another 15-20 minutes, or until heated through and creamy. Serve immediately.
Notes
This dish is versatile; serve it on buns for sandwiches, in tortillas for tacos, or over rice or salad for a lighter meal. Adjust the cayenne pepper to your preferred spice level.