shredded buffalo chicken recipe

Written ByJenny Smyth Posted on
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The Best shredded buffalo chicken recipe

I have been making shredded buffalo chicken for years, and it’s a staple in our household. My kids love it, and it’s perfect for game days, parties, or just a quick and easy meal. The best part is that it’s so versatile – you can serve it as a main dish, use it as a topping for salads or baked potatoes, or even turn it into a dip for veggies.

I’ve tried many different recipes over the years, but this one remains my go-to. It’s simple, yet flavorful and filling. I love that it’s made with shredded chicken breast, which makes it tender and juicy.

The buffalo sauce adds just the right amount of spice without overpowering the dish. My kids ask for this all the time, and I’m happy to oblige because it’s so easy to make in large quantities. We often have leftovers, which are just as good reheated the next day.

In fact, I like to think that this recipe is a bit of a labor of love because it’s one of those dishes that gets better with time. My family loves when I make this for dinner because they know they’ll get a delicious meal with minimal fuss from me. Plus, it’s a great way to use up leftover chicken if you have some on hand.

The best part is that you can adjust the level of heat to your liking by adding more or less hot sauce. My kids are pretty sensitive to spice, so I usually start with a small amount and add more to taste.

Shredded Buffalo Chicken

4.5 from 1131 votes

This shredded buffalo chicken is tender, spicy, and perfect for sandwiches, wraps, salads, or nachos. It is made by slow cooking chicken breasts in a tangy buffalo sauce until fork-tender, then shredded and tossed in extra sauce.

Prep Time10 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 10 mins
Servings: 6Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Chicken

2 pounds boneless, skinless chicken breasts
1 cup buffalo wing sauce (such as Frank’s RedHot)
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, melted
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving (optional)

Soft hamburger buns or slider rolls
Blue cheese or ranch dressing
Celery sticks and carrot sticks
Lettuce leaves

👨‍🍳Directions

1Place the chicken breasts in a single layer in the slow cooker.
2In a medium bowl, whisk together the buffalo wing sauce, chicken broth, melted butter, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
3Pour the sauce mixture over the chicken, making sure each piece is coated.
4Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and easily shreds with a fork.
5Using tongs, transfer the cooked chicken to a cutting board.
6Let it rest for 5 minutes, then shred the meat using two forks.
7Discard any large pieces of fat or connective tissue.
8Return the shredded chicken to the slow cooker and stir it into the remaining sauce.
9Let it warm on low heat for 10 minutes, stirring occasionally, until the chicken is heated through and has absorbed the sauce.
10Serve the shredded buffalo chicken immediately on buns with blue cheese or ranch dressing, or over a salad with celery and carrots.
11Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

🔧Equipment

Slow cooker (4 to 6 quart)
Cutting board
Chef’s knife
Measuring cups and spoons
Two forks for shredding
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 1200mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 38g

📝Notes

For a milder version, use half the amount of buffalo sauce and replace the rest with additional chicken broth. Adjust the spice level to your taste by adding more or less hot sauce. This recipe also works well with boneless, skinless chicken thighs for a juicier result.

Watch Video Of How Shredded Buffalo Chicken Works

This shredded buffalo chicken recipe is always a crowd-pleaser – whether you’re serving it at a party or just having it as a quick dinner at home. It’s perfect for game days because everyone loves the combination of spicy buffalo sauce and tender chicken.

One of the best things about this recipe is that it’s so easy to scale up or down depending on how many people you’re serving – just multiply or divide the ingredients as needed. Plus, leftovers are just as good reheated the next day.

❓ Frequently Asked Questions About Shredded Buffalo Chicken

Q: What type of chicken should I use for this recipe?

For this recipe, you’ll want to use boneless, skinless chicken breasts. You can also use leftover cooked chicken if you have some on hand.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time and refrigerate or freeze it until you’re ready to serve.

Q: How do I store leftover shredded buffalo chicken?

Leftover shredded buffalo chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q: Can I use different types of hot sauce?

You can use any type of hot sauce you like for this recipe – just adjust the amount based on your desired level of heat.

Q: Can I make this recipe gluten-free?

This recipe is naturally gluten-free, but be sure to check the ingredients of any store-bought hot sauce or seasonings you use to ensure they are gluten-free as well.

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