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Recipe from Simpler Savory

The recipe

Best Low Carb Crockpot Buffalo Chicken

Prep
10 min
Cook
240 min
Total
250 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
260

2× the original author values. Recipe yield: 6 servings.

calories
520

3× the original author values. Recipe yield: 6 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2.5 pounds boneless skinless chicken breasts or thighs — trimmed; use thighs for longer cook, breasts for shorter
  • 1 cup cayenne pepper hot sauce — Frank’s-style, low carb label
  • 3 tablespoons unsalted butter — cut into small pieces; ghee works
  • 1 teaspoon ranch seasoning (dry) — or 1/2 tsp each garlic powder and onion powder plus pinch dill
  • 1 teaspoon kosher salt — divided, to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 2 cloves garlic — minced; optional for extra garlicky flavor
  • 2 teaspoons apple cider vinegar — to finish; adjust to taste
  • 4 ounces cream cheese — softened and cubed; optional for creamy version
  • 2 cups romaine or butter lettuce leaves — for wraps
  • 0.5 cup green onions or chives — thinly sliced
  • 0.25 cup crumbled blue cheese — optional garnish
  • 1 cup cauliflower rice — warmed, for bowls; optional

Instructions

  1. Pat chicken dry and season all over with kosher salt and black pepper.
  2. Place chicken in the slow cooker, pour hot sauce over, sprinkle ranch seasoning, and dot with pieces of butter; add minced garlic if using.
  3. Cover and cook on Low for 3 to 4 hours for breasts or 6 to 7 hours for thighs (or on High 2 to 3 hours), until the chicken shreds easily.
  4. If the chicken resists shredding, continue cooking for 30 minutes more and check again.
  5. Shred the chicken directly in the pot with two forks until fine, then toss to coat in the buffalo sauce.
  6. Stir in apple cider vinegar. For a creamy version, add softened cream cheese, cover 5 to 10 minutes to melt, then stir smooth.
  7. Taste and adjust salt, pepper, and hot sauce as desired; add a small pat of butter if you want it richer.
  8. Turn off heat and let shredded chicken rest in the sauce for 10 minutes to reabsorb juices.
  9. Top with sliced green onions or chives and crumbled blue cheese if using; serve in lettuce wraps, over cauliflower rice, or as desired.
  10. For crispy edges, spread some shredded buffalo chicken on a sheet pan and broil 2 to 3 minutes until edges sizzle.

Notes

Cool completely, then store with its sauce in shallow containers up to 4 days in the fridge or freeze flat in freezer bags for up to 3 months. Reheat gently in a covered skillet over medium heat, adding a splash of water if needed, or microwave in short covered bursts, stirring between rounds.

Source: https://simplersavory.com/best-low-carb-crockpot-buffalo-chicken/