Crockpot Buffalo Chicken
This Crockpot Buffalo Chicken is creamy, tangy, and perfectly spicy. Chicken thighs are cooked low and slow with a homemade Buffalo sauce. Shred it and serve it on sandwiches, wraps, salads, and more!
Servings: 8 people
Calories: 271kcal
Ingredients
- ½ cup Frank's Original Hot Sauce
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 (1 oz) package dry ranch salad dressing mix
- 2 pounds boneless skinless chicken thighs
- 1 (8 oz) package cream cheese
- Buns, peperjack cheese, ranch, blue cheese sauce, etc. for serving, if desired
Instructions
- Grease a 6 quart crockpot with cooking spray. Set aside.
- In a medium sized bowl, whisk together hot sauce, honey, vinegar, worcestershire sauce, garlic powder, chili powder, cumin, paprika, onion powder, and ranch mix.
- Pour half into the prepared crockpot.
- Place chicken thighs on top.
- Place the block of cream cheese on top of the chicken.
- Pour in remaining sauce.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
- Shred and serve as desired!
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Notes
Nutrition information does not include serving suggestions.
Nutrition
Serving: 1person | Calories: 271kcal | Carbohydrates: 7g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 834mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 541IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg
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