A perfect game day dinner the whole family will love! This easy Crockpot Buffalo Chicken Sandwiches recipe is a real winner.
Tired of the same old crockpot dips? They’re tasty, but sometimes you want something different. These Crockpot Buffalo Chicken Sandwiches are simple to make and packed with flavor — perfect for game day, weeknight dinners, or casual gatherings.
This is truly an “everyone in the pot” kind of dish. Add boneless skinless chicken breasts, Franks RedHot sauce, and a packet of ranch dressing mix to the slow cooker, cover, and let it cook low for about 6–7 hours or on high for roughly 3–3½ hours. When it’s done, shred the chicken and pile it onto rolls or hoagies. Finish with extra hot sauce, blue cheese crumbles, and a side of celery if you like.
If you want an easy freezer meal, combine the ingredients in a gallon zip-top bag and freeze until needed. Dump the frozen contents into the crockpot and bake as directed — grab a fresh pack of rolls from the bakery and you’re ready to serve.
Crockpot Buffalo Chicken Sandwiches
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Ingredients
- 4–6 Boneless skinless chicken breasts adjust for the number of people
- 1/2–3/4 bottle Franks RedHot sauce adjust to taste
- 1/2 packet ranch dressing mix
- Bread rolls or hoagie buns
- Blue cheese crumbles and celery (optional)
Instructions
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Place the chicken breasts in the slow cooker. Pour the hot sauce over the chicken and sprinkle the ranch dressing mix on top. Cover and cook on Low for 6–7 hours or on High for about 3 hours.
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When the chicken is tender, shred it finely with two forks. Pile the shredded chicken onto rolls, add extra hot sauce if desired, and top with blue cheese crumbles and a few celery sticks for crunch.
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For gluten-free: use gluten-free buns. For dairy-free: omit the blue cheese or use a dairy-free alternative.
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If you start with frozen chicken, add about 30–40 minutes to the cooking time.