Love Buffalo chicken wings? Slow cooker Buffalo Chicken breasts simmer in Frank’s RedHot sauce to easily transform into salads, sandwiches, wraps, pizza toppings, and dips. Serve with blue cheese or ranch — the chicken is juicy and delicious on its own!
Chicken breasts cooked with Frank’s RedHot are simple and full of flavor. Frank’s works as a great tenderizer, so you don’t need extra butter or a long list of spices. If you prefer a different flavor, try teriyaki chicken or use the buffalo chicken under melted cheese on pizza. The sauce provides heat and depth without overwhelming the dish.
Buffalo Chicken
Why is Buffalo chicken so popular? It’s one of the easiest and most versatile chicken breast recipes you can make. With just two main ingredients, this recipe becomes the base for dips, Buffalo pizza, lettuce wraps, mac and cheese, salads, and sandwiches. It’s a terrific meal-prep option: double the batch for busy weeks and store portions for quick lunches or dinners. The dish also fits well into Whole30, Paleo, and Keto plans when paired with compatible sides.
Chicken breasts are used here for lean, chunky slices, but thighs work just as well if you prefer darker meat. Cook for about two hours in a small slow cooker for thick, juicy slices; cook longer for tender, shreddable chicken. You can also bake, pan-sear, or grill the chicken if you don’t have a slow cooker.
How to Make Buffalo Chicken:
This recipe was made in a 2‑quart slow cooker. If you use an Instant Pot, select the slow cooker setting and follow the same times below.
Q&A
What is Frank’s RedHot Sauce?
Frank’s RedHot is a cayenne pepper–based hot sauce seasoned with spices like paprika and garlic powder. It’s a classic choice for Buffalo-style chicken because of its bright, tangy flavor.
How to serve slow cooker Buffalo chicken?
Buffalo chicken is incredibly versatile. Use it sliced or shredded depending on cook time:
- Lettuce wraps
- Quesadillas
- Tacos
- Wraps
- Egg rolls
- Party dip with cream cheese
- Mac and cheese
- Sandwiches on buns
- Salads topped with crumbled blue cheese or ranch
Add buffalo chicken whenever you want extra flavor and heat in a dish.
Can I use chicken thighs?
Yes. The recipe calls for chicken breasts but thighs can be substituted with excellent results.
What size crockpot?
A 2‑quart slow cooker fits 2–3 chicken breasts comfortably. If you plan to make larger batches, use a 5‑quart slow cooker.
How to make Buffalo chicken four ways
You can cook Buffalo chicken in a slow cooker, on the stovetop, in the oven, or on a grill.
Slow cooker: Place chicken breasts and Frank’s Hot Sauce in a slow cooker and cook on HIGH for 2 hours for sliced chicken. For shreddable chicken, cook on LOW for 4–6 hours or an additional 2 hours on HIGH.
Stovetop: Marinate briefly in hot sauce, discard excess, then sear in a skillet until cooked through. You can add a little sauce and simmer at the end to tenderize.
Oven: Place breasts in a baking dish, pour hot sauce over them, cover, and bake about 25 minutes. Rest 5 minutes before slicing.
Instant Pot (pressure): Use the slow cooker function for the same times, or if pressure-cooking add extra hot sauce (about 1/2 cup more) to prevent burn alerts, and follow appropriate pressure settings for chicken breasts.
Can I use a different hot sauce?
This recipe is tested with Frank’s RedHot. Other Louisiana-style cayenne sauces such as Cholula, Tabasco, Crystal, or similar brands can work well; choose a sauce you enjoy for flavor and heat level.
Tips for Buffalo Chicken:
- Cook for 2 hours in the slow cooker for sliced, chunky chicken.
- For fall-apart shredded chicken, cook longer and shred with forks.
- Double the recipe and portion for meal prep.
- Use cooked Buffalo chicken for dips, salads, sandwiches, and wraps.
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Buffalo Chicken
Equipment
- Slow cooker
Ingredients
Buffalo Chicken:
- 1 lb chicken breasts (about 1 large)
- 1/2 cup Frank’s Hot Sauce
Instructions
How to Make Buffalo Chicken:
- Place the chicken breasts in the slow cooker. Pour the hot sauce evenly over the top. Cook on HIGH for 2 hours.
- Slice the chicken in its juices and drain slightly before serving to keep the meat juicy.
Notes
- Shredded chicken: Cook an extra 2 hours on HIGH or 4–6 hours on LOW for fall-apart texture.
- Meal prep: Drain and divide into containers for salads, wraps, or sandwiches.
- Stovetop: Marinate briefly, discard excess sauce, then sear in a skillet until cooked through. Optionally simmer with some sauce at the end.
- Baked: Place breasts in a baking dish, pour sauce over them, cover, and bake 25 minutes. Rest 5 minutes before slicing.
Nutrition (per serving)
Calories: 129 kcal · Protein: 24 g · Fat: 3 g