This Crockpot Buffalo Ranch Shredded Chicken blends spicy buffalo sauce and zesty ranch flavor into tender, juicy pulled chicken—perfect for sandwiches, wraps, bowls, or sliders.

Why You’ll Love This Recipe

Minimal effort: Just add ingredients to the slow cooker and let it do the work.
Versatile flavor: Use in sandwiches, tacos, salads, or pasta—the bold buffalo-ranch combo fits every meal.
Meal prep friendly: Make a big batch and enjoy it throughout the week.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 lbs boneless, skinless chicken breasts or thighs
1 cup buffalo wing sauce
1 packet ranch seasoning mix
2 tbsp butter (optional, for richness)
Optional toppings: chopped parsley, crumbled blue cheese, shredded cheddar

directions

Place chicken in the bottom of the slow cooker.
Sprinkle ranch seasoning evenly over the chicken.
Pour buffalo sauce over the top, covering the chicken fully.
Add butter on top if using.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fork-tender.
Shred chicken directly in the crockpot using two forks, mixing it well into the sauce.
Serve warm in buns, wraps, tacos, or over rice or salad.

Servings and timing

Servings: 6–8
Prep time: 5 minutes
Cook time: 6–7 hours (low) or 3–4 hours (high)
Total time: approx. 6–7 hours

Variations

Creamy version: Stir in 4 oz cream cheese or a splash of ranch dressing after shredding.
Less spicy: Use half buffalo sauce and half chicken broth.
Cheesy bake: Place shredded chicken in a baking dish, top with cheese, and broil until bubbly.
Slider-friendly: Serve on mini buns with a drizzle of ranch and some slaw.
Taco twist: Load into tortillas with lettuce, tomato, and crumbled cheese.

storage/reheating

Storage: Refrigerate in an airtight container up to 4 days.
Freezing: Freeze cooled chicken in freezer bags or containers for up to 3 months.
Reheating:
- Microwave: Reheat covered for 1–2 minutes, stirring halfway.
- Stovetop: Warm over medium heat, adding a splash of broth if needed.

FAQs

1. Can I use frozen chicken?

Yes—add 1 extra hour to the cooking time and ensure chicken reaches 165 °F internally.

2. Can I make this in the Instant Pot?

Yes—pressure cook on high for 12 minutes, then natural release for 10 minutes.

3. Is it very spicy?

It’s moderately spicy; adjust the buffalo sauce quantity to suit your taste.

4. What if I don’t have ranch seasoning?

Use 1 tsp each of garlic powder, onion powder, dried parsley, and dill as a substitute.

5. Can I add vegetables?

Yes—add sliced onions, bell peppers, or corn before cooking for a full meal.

6. What’s the best buffalo sauce to use?

Any brand works, but thicker sauces cling better. Choose mild, medium, or hot to suit your spice level.

7. Can I serve this cold?

Yes—it’s great cold in wraps or on salads.

8. Can I double the recipe?

Yes—just use a larger slow cooker and increase cooking time slightly.

9. Can I make it dairy-free?

Omit butter and ranch seasoning with dairy—use a dairy-free ranch mix or seasoning blend.

10. What sides pair well?

Serve with coleslaw, mac and cheese, potato salad, or roasted veggies.

Conclusion

Buffalo Ranch Shredded Chicken (Crockpot Style) is the ultimate low-effort, high-flavor recipe for busy weeknights, meal prepping, or casual gatherings. Spicy, savory, and irresistibly tender, it’s a flexible favorite that everyone will crave.