Slow Cooker Buffalo Chicken Sandwiches Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Buffalo wing sauce: Provides the signature spicy and tangy flavor.

Ranch dressing: Adds a creamy, cooling contrast to the spicy buffalo sauce.

Sandwich buns: Soft buns that hold the shredded chicken mixture.

When shredding the chicken, use two forks to pull the meat apart while it's still warm. This ensures the chicken absorbs the buffalo wing sauce and ranch dressing more effectively, resulting in a juicier and more flavorful filling for your sandwich buns.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts provide a similar texture and protein content, making them a suitable alternative.

• boneless, skinless chicken breasts - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture of chicken when cooked in the same manner.

• buffalo wing sauce - Substitute with sriracha mixed with melted butter: This combination can replicate the spicy and buttery flavor profile of buffalo wing sauce.

• buffalo wing sauce - Substitute with barbecue sauce mixed with hot sauce: This mix can provide a sweet and spicy alternative to traditional buffalo wing sauce.

• ranch dressing - Substitute with blue cheese dressing: Blue cheese dressing offers a similar creamy texture and tangy flavor that complements buffalo sauce.

• ranch dressing - Substitute with Greek yogurt mixed with herbs: This healthier option provides a creamy texture and can be flavored with herbs to mimic ranch dressing.

• sandwich buns - Substitute with whole wheat buns: Whole wheat buns offer a healthier alternative with more fiber and nutrients.

• sandwich buns - Substitute with lettuce wraps: For a low-carb option, large lettuce leaves can be used to wrap the buffalo chicken mixture.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy sandwich buns.

• Transfer the shredded buffalo chicken into an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• For short-term storage, place the container in the refrigerator. The buffalo chicken will stay fresh for up to 3-4 days.

• For long-term storage, place the container in the freezer. The buffalo chicken can be frozen for up to 3 months without losing its flavor and texture.

• When ready to use, thaw the buffalo chicken in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat.

• Reheat the buffalo chicken in a microwave or on the stove. If using a microwave, heat in 1-minute intervals, stirring in between, until the chicken is heated through. If using the stove, place the chicken in a pan over medium heat, stirring occasionally until warmed.

• Toast the sandwich buns lightly before serving to add a bit of crunch and prevent them from becoming too soggy from the buffalo chicken.

• Assemble the sandwiches just before serving to ensure the buns remain fresh and do not absorb too much moisture from the buffalo chicken.

• If you have leftover ranch dressing, store it in a separate airtight container in the refrigerator. It will stay fresh for up to a week.

• Preheat your oven to 350°F. Place the shredded chicken in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
• For a quicker option, use the microwave. Place the chicken in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through.
• If you prefer the stovetop, heat a skillet over medium heat. Add the chicken and a splash of chicken broth or water to keep it moist. Stir occasionally until heated through.
• To reheat the sandwich buns, wrap them in foil and place them in the oven for the last 5 minutes of the chicken reheating time, or microwave them for about 15 seconds each.
• For a crispy texture, you can also reheat the chicken in an air fryer at 350°F for about 5-7 minutes, shaking the basket halfway through.

• Slow cooker: Used to cook the chicken breasts slowly, ensuring they become tender and absorb the buffalo wing sauce.

• Measuring cup: Essential for accurately measuring the buffalo wing sauce and ranch dressing.

• Forks: Utilized to shred the cooked chicken breasts into fine pieces.

• Mixing bowl: Handy for mixing the shredded chicken with the ranch dressing to ensure even coating.

• Sandwich buns: The base for serving the buffalo chicken, providing a soft and sturdy vessel for the filling.

• Serving spoon: Useful for scooping the shredded buffalo chicken mixture onto the sandwich buns.

Use pre-cooked chicken: Save time by using pre-cooked chicken breasts. Just shred and mix with buffalo wing sauce and ranch dressing.

Buy pre-shredded chicken: Purchase pre-shredded chicken from the store to skip the shredding step.

Use a pressure cooker: Speed up cooking by using a pressure cooker instead of a slow cooker. Cook on high pressure for 15 minutes.

Pre-make sauce: Prepare the buffalo wing sauce and ranch dressing mix ahead of time and store it in the fridge.

Use store-bought buns: Opt for store-bought sandwich buns to save time on baking.