Best 20 Slow Cooker Buffalo Chicken Recipes

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

SLOW COOKER BUFFALO CHICKEN WING SOUP

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

SLOW COOKER BUFFALO CHICKEN DIP

Steps:

• Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
• Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.

SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat a 5- to 6-quart slow cooker.
• In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
• Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
• Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
• Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.

HEALTHY SLOW COOKER BUFFALO CHICKEN DIP RECIPE BY TASTY

Steps:

• Add all ingredients into a slow cooker.
• Stir until combined.
• Cook on high for 4 hours or until all cheese is melted.
• Enjoy!

SLOW-COOKER BUFFALO CHICKEN LASAGNA

Steps:

• In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses., Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese., Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.

SLOW-COOKER BUFFALO CHICKEN MEATBALLS

Steps:

• In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
• In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
• In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
• Serve with blue cheese dressing as a dip.

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
• Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
• Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
• Repeat all layers.
• Sprinkle bleu cheese crumbles on top.
• Pour water over lasagna.
• Cover and cook on low for 4-5 hours or high for 2-3 hours.
• When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

SLOW COOKER BUFFALO CHICKEN

Steps:

• Heat a slow cooker on Low. Add hot sauce, cream cheese, and blue cheese dressing; mix until combined. Add chicken breasts; cook until fork-tender and no longer pink in the center, at least 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Preheat oven to 350 degrees F (175 degrees C).
• Pull chicken meat apart with a fork; stir into the sauce. Transfer chicken mixture to a baking pan. Top with Cheddar cheese and blue cheese.
• Bake in the preheated oven until top is golden brown and bubbly, about 15 minutes.

SLOW COOKER BUFFALO CHICKEN CHILI RECIPE BY TASTY

Steps:

• Combine all ingredients in a crockpot.
• Cook on high for 4 hours or low for 8 hours.
• Remove chicken and shred, then return to the crockpot for 10 minutes.
• Enjoy!

SLOW-COOKER BUFFALO CHICKEN WRAPS

Steps:

• In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
• Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
• With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
• To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.

SLOW-COOKER BUFFALO CHICKEN SALAD

Steps:

• Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours. , Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through., Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.

SLOW-COOKER BUFFALO CHICKEN CHILI

Steps:

• For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
• In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
• Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.

SLOW COOKER SPICY BUFFALO RANCH CHICKEN

Steps:

• Combine chicken, hot sauce, and ranch dressing mix together in a slow cooker.
• Cook on Medium for 6 hours. Shred chicken and serve on buns.

SLOW-COOKER BUFFALO CHICKEN RIGATONI

Steps:

• Spray 5-quart slow cooker with cooking spray. Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour Buffalo sauce over chicken; stir in garlic. Cover; cook on High heat setting about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add cream cheese and Cheddar cheese to slow cooker; stir to combine. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rigatoni and shredded chicken; stir to combine. Cover; cook about 5 minutes or until hot. Garnish with blue cheese and green onions.

SLOW COOKER BUFFALO CHICKEN SANDWICHES RECIPE

Steps:

• Put frozen chicken breasts in the bottom of your slow cooker.
• Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top. Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot.
• Add butter, stir and cook on low for an additional hour.
• Serve on buns and serve with a side of ranch dressing.

SLOW-COOKER BUFFALO CHICKEN DIP

Steps:

• Spray 6-quart slow cooker with cooking spray. Add cream cheese and 1 cup of the chicken. Top with 1/2 cup of the hot sauce and 1/2 cup of the dressing. Top with remaining 1 cup chicken, 1/2 cup hot sauce and 1/2 cup dressing.
• Sprinkle mozzarella cheese and blue cheese over top. Cover and cook on Low heat setting about 2 hours or until warmed through and cheese is melted.
• Serve warm with remaining ingredients.

SLOW-COOKER BUFFALO CHICKEN CHILI

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

SLOW COOKER BUFFALO CHICKEN PIZZA LOAF

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Bring milk to a boil in a small saucepan and remove from heat; let cool until lukewarm, about 10 minutes. Pour milk into a large bowl and stir in honey and yeast. Let the mixture stand until yeast begins to foam, about 5 minutes. Mix flour into milk mixture, 1 cup at a time, until dough is no longer sticky. Knead dough until elastic, about 2 minutes.
• Combine chicken and onion in a bowl; stir hot sauce into chicken mixture.
• Roll dough into a 12-inch circle and fit dough circle into slow cooker. Sides of dough circle may collapse. Pour tomato sauce inside dough, lifting dough sides if needed. Fill inside of dough with chicken mixture and top with 3/4 cup mozzarella cheese. Fold sides of dough over filling and sprinkle with remaining 1/4 cup mozzarella cheese.
• Cook on High until crust is cooked and filling is hot, about 2 1/2 hours. Cool slightly before serving.

LIGHTENED-UP SLOW-COOKER CHICKEN BUFFALO DIP

Steps:

• Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
• Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.