This Crockpot Buffalo Chicken recipe will become one of your favorites for keto meal prep. It’s easy, delicious, and requires minimal effort.
A keto slow cooker recipe will always be a huge win in my book. This slow-cooker buffalo chicken recipe is one of my best yet! The recipe features tender, slow-cooked shredded chicken tossed in a super easy and creamy buffalo sauce. It is absolutely full of flavor! We love this recipe even more than buffalo chicken wings, and it is easier to prepare!
This easy chicken recipe is perfect for sandwiches, lettuce wraps, quesadillas, tacos, or in your favorite salad. It is also a great recipe for game day or keto meal prep! You probably already have most of the ingredients for this meal on hand, and a large serving is only 1.4 net carbs and under 300 calories!
Ingredients
As always, here is a quick overview of the ingredients used in our slow-cooker chicken. For the complete recipe, just scroll to the bottom of the page.
- Chicken: we prefer boneless skinless chicken breasts, but skinless chicken thighs would also work
- Ranch Seasoning: You will need one ounce (the amount in a store-bought packet) or three tablespoons of homemade Ranch seasoning.
- Buffalo sauce and Avocado Oil: you can use any Buffalo sauce brand you prefer.
How do I make this Slow Cooker Chicken?
You won’t believe how simple this meal is. It comes together in only 2 easy steps!
- Spray your slow cooker with cooking spray, or use a liner. Place the chicken breasts in the slow cooker, then top with buffalo sauce. Sprinkle with ranch seasoning and drizzle with oil.
- Cook on low for 6 hours. Shred the chicken and toss the buffalo wing sauce back in the slow cooker. *Optional-garnish with some cheddar cheese and blue cheese crumbles prior to serving
Store and Reheat
To store this crockpot chicken, store it in airtight containers and keep it in the refrigerator. It will stay fresh for up to four days. To reheat, just pop onto a microwave-safe plate and heat in 30-second increments until hot enough for you.
Serve
This meal is fantastic as a topping to a salad or served in a lettuce wrap. You could also wrap in a low-carb tortilla and either have easy Buffalo Chicken tacos. Since this does make a large portion I use glass meal prep containers to divide the chicken along with veggies, such as carrot and celery sticks, along with ranch dressing, or blue cheese dressing for easy weekday lunches.
Tips
- If you prefer a creamier dish and want to soften the heat, add 4 ounces of cream cheese to the chicken during the last 30 minutes of cooking, and stir to combine.
- If some family members are more sensitive to spice than others, you can prepare this chicken with a smaller amount of buffalo sauce. When those who want more of a kick to their meal are ready to eat, they can top theirs with extra sauce!
- I personally prefer cooking this chicken on low and letting it slowly cook all day. If you are short on time, you could cook this meal on high for 3 hours.
More Chicken Breast recipes
Crockpot Buffalo Chicken
Ingredients
- 3 pounds chicken breast
- 12 ounce Frank's Buffalo sauce ( 1 ½ cups)
- 2 tablespoons Avocado Oil
- 1 (1 ounce package )Hidden Valley Ranch seasoning
Instructions
- Spray a 4-quart slow cooker with cooking spray. Place the chicken breasts in the slow cooker, then top with buffalo sauce. Sprinkle with ranch seasoning and drizzle with oil.
- Cook on low for 6-8 hours. Once the chicken is tender, remove and shred. Return to the slow cooker.
- Serve in lettuce wraps, low carb tortillas, or with a salad.
