Description
These Slow Cooker Buffalo Chicken Sandwiches offer a deliciously tangy and tender chicken filling cooked low and slow, perfect for a quick yet flavorful meal. The combination of buffalo sauce and ranch dressing creates a creamy, spicy sauce that soaks into the juicy chicken, served on sandwich buns and garnished with fresh parsley for a fresh finish.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts
Sauce
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
Garnish
- Fresh parsley, for garnish
To Serve
- Sandwich buns
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts into the slow cooker in a single layer.
- Add buffalo sauce: Pour 1 cup of buffalo sauce evenly over the chicken breasts, ensuring they are well coated.
- Drizzle ranch dressing: Evenly distribute 1/2 cup of ranch dressing over the buffalo sauce-covered chicken for creamy flavor contrast.
- Cook low and slow: Cover the slow cooker and cook the chicken on low heat for 6 to 8 hours until it becomes tender and shreds easily.
- Shred and mix: Using two forks, shred the cooked chicken directly in the slow cooker and stir well to combine it thoroughly with the buffalo and ranch sauce mixture.
- Serve: Spoon the shredded buffalo chicken onto sandwich buns and garnish each sandwich with fresh parsley leaves to add a pop of color and freshness.
Notes
- Use mild or hot buffalo sauce depending on your spice preference.
- Chicken thighs can be substituted for a juicier texture.
- For a lower calorie version, use low-fat ranch dressing.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serve with celery sticks and blue cheese dressing for a classic buffalo wing experience.
