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+ servings

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!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: chicken thigh, cream cheese, spicy
Servings: 8 people
Calories: 271kcal
Author: Jennifer Debth




  • 1/2 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 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


  • 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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Nutrition information does not include serving suggestions.


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