Slow Cooker Buffalo Chicken Sandwiches

Name: Slow Cooker Buffalo Chicken Sandwiches
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1½ lb Chicken Breast; 18 tsp Hot Sauce; 1 tbsp Ranch Seasoning; 1 tbsp Butter; 3 Celery; 2 Carrots; 4 tbsp Ranch Dressing; 4 Burger Buns

By Eatpace

Buffalo chicken is shredded and piled onto toasted buns with a crunchy celery-carrot slaw. The slow cooker handles the chicken while you get on with your day.

Total: 195 min; 15 prep · 180 cook
Serves: 4; Scale it below
Calories: 452; kcal per serving
Protein: 42g; per serving

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Shredded Buffalo chicken sandwiches topped with celery-carrot slaw on toasted buns.

195 min

Ingredients

8 ingredients

4 servings

1½ lb Chicken Breast, boneless and skinless
18 tsp Hot Sauce (Cayenne pepper sauce, such as Frank's RedHot)
1 tbsp Ranch Seasoning (Dry seasoning mix)
1 tbsp Butter
3 Celery, thinly sliced (Stalks)
2 Carrots, coarsely grated
4 tbsp Ranch Dressing
4 Burger Buns, split

Contains dairy, eggs and gluten. Always check labels.

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Nutrition per serving

Estimated

452 kcal

Protein: 42 g
Carbs: 31 g
Fat: 16 g
Fiber: 2 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 180 min cook

Prep

Step 1. Place Chicken Breast in a slow cooker. Pour in Hot Sauce, sprinkle with Ranch Seasoning, and add Butter.
Step 2. Cover and cook on low until the chicken reaches 165°F (74°C) and shreds easily, about 3 hours. If needed, cover and cook longer, checking every 20 minutes.
Step 3. Meanwhile, toss Celery and Carrot with Ranch Dressing. Refrigerate until serving.
Step 4. Transfer the chicken to a plate and shred with forks. Return it to the slow cooker and toss with enough cooking sauce to coat; leave any excess sauce behind.

Cook

Step 5. Toast Burger Buns cut side down in a large dry skillet over medium heat until golden, about 2 minutes; work in batches if needed.

Finish & serve

Step 6. Pile the chicken onto the bun bottoms, top with slaw, and close the sandwiches.

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Tips

Good to know

Check the chicken at 3 hours; slow cookers vary, and breasts can dry out if cooked too long.

Swap it

Use blue cheese dressing in place of ranch dressing for a sharper slaw.

Leftovers

Refrigerate the chicken and slaw separately for up to 3 days, and toast the buns just before serving.

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