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Crock Pot Buffalo Chicken Sandwiches

This recipe has become such a staple in our house, I’m surprised I haven’t shared it with you yet!  It’s too easy – just about effortless.  I actually even use frozen chicken breasts so I don’t even have to worry about defrosting.  And Sweet Baby Ray’s sauce but I know that Frank’s has one too.

Yummy enough to just eat up with a spoon…or tortilla chip.  We’ve done that before!  I used a wonderfully doughy sub roll from Publix (love their bakery) with a drizzle of Ranch dressing on top.


Crock Pot Buffalo Chicken Sandwiches

Serving Size: 6

3 large boneless, skinless chicken breasts

1 (12 oz) bottle Buffalo Wing Sauce

1 packet of dry Ranch seasoning

2 tablespoons butter

Ranch dressing, for drizzling

Place chicken breasts on the bottom of the Crock Pot. Pour wing sauce over chicken breasts, then Ranch packet. Cook on high for 5-6 hours or low 7-8 hours.

Remove chicken and shred. Return to Crock Pot, add butter and stir. Cook on low or warm for another 1/2 hour to allow the chicken to absorb some of the sauce. Serve on buns or sub rolls with a drizzle of Ranch dressing.



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