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buffalo ranch shredded chicken in a wide horizontal frame piled on a bun, glossy orange-red sauce with a drizzle of ranch and celery sticks beside it, warm appetizing light, shallow depth of field, landscape orientation

Buffalo Ranch Chicken

Chicken cooked in a slow cooker with buffalo sauce and ranch is ready to be shredded for use in wraps and sliders.
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Prep Time 8 minutes
Cook Time 6 hours
Total Time 6 hours 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.75 cup buffalo sauce
  • 1 packet ranch seasoning
  • 2 tbsp butter
  • 0.25 cup chicken broth

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Pour the buffalo sauce and broth over the top, then sprinkle on the ranch seasoning and dot with butter.
  3. Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  4. Shred the chicken right in the sauce and stir until well coated.
  5. Pile onto buns or into wraps with extra ranch and celery.

Notes

Stir in a couple ounces of cream cheese at the end for a richer dip-style filling.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.