Slow Cooker Buffalo Chicken Sandwiches Recipe

Chicken breasts: Boneless, skinless chicken breasts are the main protein in this recipe, providing a lean and tender base for the buffalo sauce.

Buffalo wing sauce: This spicy, tangy sauce gives the chicken its signature buffalo flavor. Look for it in the condiment aisle.

Ranch seasoning mix: A packet of ranch seasoning mix adds a creamy, herbaceous flavor that complements the heat of the buffalo sauce.

Sandwich buns: Soft sandwich buns are perfect for holding the flavorful shredded chicken. Choose your favorite type, whether it's classic hamburger buns or something a bit more artisanal.

To ensure the chicken breasts are evenly cooked and tender, consider cutting them into smaller, uniform pieces before placing them in the slow cooker. This allows the buffalo wing sauce and ranch seasoning mix to penetrate the meat more thoroughly, resulting in a more flavorful and juicy buffalo chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• buffalo wing sauce - Substitute with hot sauce mixed with melted butter: Combining hot sauce with melted butter can mimic the rich, tangy flavor of buffalo wing sauce.

• ranch seasoning mix - Substitute with homemade ranch seasoning: Mix dried dill, parsley, garlic powder, onion powder, salt, and pepper to create a similar flavor profile.

• sandwich buns - Substitute with lettuce wraps: For a low-carb option, use large lettuce leaves to wrap the buffalo chicken.

• Allow the buffalo chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled buffalo chicken into an airtight container. Make sure to include some of the sauce to keep the chicken moist.
• Store the container in the refrigerator if you plan to consume the leftovers within 3-4 days. For longer storage, place the container in the freezer.
• When freezing, consider portioning the buffalo chicken into smaller containers or freezer bags. This makes it easier to thaw only what you need.
• Label the containers or bags with the date and contents. This helps you keep track of how long the buffalo chicken has been stored.
• To reheat refrigerated buffalo chicken, transfer it to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through.
• For frozen buffalo chicken, thaw it in the refrigerator overnight. Once thawed, reheat using the microwave method or in a saucepan over medium heat until warmed through.
• If you prefer a crispy texture, reheat the buffalo chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated buffalo chicken on fresh sandwich buns, and consider adding toppings like lettuce, tomato slices, or blue cheese crumbles for extra flavor and texture.

• Preheat your oven to 350°F. Place the buffalo chicken in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through. Stir halfway to ensure even heating.
• For a quicker method, use the microwave. Place the buffalo chicken in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir and continue heating in 30-second intervals until hot.
• If you have a stovetop, reheat the buffalo chicken in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist. Stir occasionally until heated through.
• For a crispy texture, reheat the buffalo chicken in an air fryer. Set the air fryer to 350°F and heat for 5-7 minutes, shaking the basket halfway through.
• If you prefer a slow and steady method, use a slow cooker. Place the buffalo chicken back in the slow cooker, set it to warm or low, and heat for 1-2 hours, stirring occasionally.

• Slow cooker: A countertop electrical cooking appliance used to simmer food at a low temperature, allowing the chicken to cook slowly and absorb the flavors of the buffalo sauce and ranch seasoning.

• Measuring cup: Used to measure the buffalo wing sauce accurately to ensure the right amount of flavor.

• Fork: Essential for shredding the cooked chicken into fine pieces, making it easier to mix with the sauce.

• Mixing spoon: Useful for stirring the shredded chicken and sauce together in the slow cooker to ensure even distribution of flavors.

• Tongs: Handy for serving the shredded buffalo chicken onto the sandwich buns without making a mess.

• Sandwich buns: The bread component of the dish, used to hold the shredded buffalo chicken for serving.

• Serving platter: A large plate or tray to arrange the assembled buffalo chicken sandwiches for presentation.

Prep ingredients ahead: Measure out the buffalo wing sauce and ranch seasoning mix the night before.

Use pre-shredded chicken: Save time by using pre-cooked shredded chicken and just mix it with the buffalo wing sauce and ranch seasoning mix.

Double the recipe: Cook extra chicken breasts and freeze the leftovers for a quick meal later.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.

Quick shred method: Use a hand mixer to shred the chicken directly in the slow cooker.