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Slow Cooker Buffalo Chicken Sandwiches

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These Slow Cooker Buffalo Chicken Sandwiches are packed with bold, tangy Buffalo flavor and tender shredded chicken. Perfect for game days, family dinners, or meal prep, they’re easy to make with minimal hands-on time.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 (17.5-ounce) bottle Buffalo wing sauce, divided
  • 1/2 (1-ounce) package dry ranch salad dressing mix
  • 2 tablespoons butter
  • 6 hoagie rolls, split lengthwise
  • Blue cheese dressing (optional)
  • Ranch dressing (optional)
  • Blue cheese crumbles (optional)
  • Pickle slices (optional)

Instructions

  1. Place the chicken breasts into the slow cooker.
  2. Pour most of the Buffalo wing sauce over the chicken, reserving a small amount for serving if desired.
  3. Sprinkle the ranch dressing mix evenly over the chicken and top with the butter.
  4. Cover and cook on Low for 6 to 7 hours, or until the chicken is tender and easily shreds.
  5. Remove the chicken from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir it into the sauce.
  7. Toast the hoagie rolls if desired.
  8. Pile the Buffalo chicken mixture onto the rolls and drizzle with any reserved Buffalo sauce.
  9. Serve with ranch dressing, blue cheese dressing, blue cheese crumbles, or pickle slices as desired.

Notes

  • Chicken thighs can be substituted for chicken breasts for a juicier filling.
  • Add cream cheese during the last hour of cooking for a creamier texture.
  • Serve the Buffalo chicken in wraps, lettuce cups, baked potatoes, or over salads.
  • Store leftover chicken in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat with a splash of Buffalo sauce to maintain moisture.

Nutrition

Find it online: https://yumfamilyrecipes.com/slow-cooker-buffalo-chicken-sandwiches/