Shredded Buffalo Chicken
It's so simple to make Shredded Buffalo Chicken in the crockpot! A few ingredients in this freezer friendly recipe and you can make buffalo sandwiches and buffalo sliders, tacos and more!
Servings: 8 servings
Calories: 281kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- ⅔ cup hot pepper sauce such as Frank's RedHot
- 2 Tablespoons unsalted butter
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
- salt to taste
- 4 ounces cream cheese
- Ranch dressing for topping (optional)
Instructions
- Combine all ingredients EXCEPT cream cheese in a crock pot.
- Cook for 4-5 hours on low until chicken is cooked through.
- Remove chicken to shred with two forks or shred chicken using an electric mixer. Return the shredded meat to the pot. Add cream cheese and stir to combine, melting the cream cheese. Use tongs to serve.
Notes
This shredded chicken is great for pulled chicken sandwiches, wraps or buffalo chicken nachos!
TO MAKE AS A FREEZER MEAL
- In a gallon sized ziplock bag, add all ingredients EXCEPT for cream cheese. Set aside cream cheese for cooking day. Remove excess air and freeze flat.
TO COOK FROM FROZEN
- Place bag contents into a crockpot. Cook 4-5 hours on low until chicken is cooked through. Remove chicken to shred with two forks or using an electric mixer.
- Return to sauce mixture add cream cheese. Stir until cream cheese is melted and incorporated.
Nutrition
Serving: 1grams | Calories: 281kcal | Carbohydrates: 1g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 119mg | Sodium: 757mg | Sugar: 1g
