Crockpot Buffalo Chicken

5 from 1 vote

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: people

Calories: 271kcal

Author: Jennifer Debth

Equipment

Crockpot

Ingredients

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

US Customary - Metric

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