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Slow Cooker Buffalo Chicken Sandwiches


Rate this recipe 2.6/5 (25 Votes)


  • 4 boneless skinless chicken breast halves
  • 1 17.5 bottle of buffalo wing sauce, split
  • 1/2 of a 1 oz package of dry ranch salad dressing mix
  • 6-8 rolls


Level of difficulty Average
Cost Average budget


Step 1

Place the chicken breasts in the slow cooker.

Step 2

top with 3/4 f the bottle of wing sauce and the ranch dressing mix.

Step 3

cover and cook for 7 hours.

Step 4

Shred the meat with two forks an continue cooking for 1 more hour to allow the meat to soak up the juices

Step 5

Serve on toasted rolls topped with the remaining buffalo sauce


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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