Some days, you need a dinner that cooks itself while you handle everything else. This slow cooker recipe is my savior for busy weeknights. It transforms simple chicken breasts into tender, pull-apart meat soaked in spicy buffalo sauce, all without you lifting a finger.

Crockpot Buffalo Chicken Sandwiches with Homemade Ranch Slaw

But the real magic happens when you pile that hot, spicy chicken onto a soft bun and top it with cool, crunchy homemade ranch slaw. The contrast between the fiery meat and the creamy, crisp veggies is unbeatable. It is messy, it is delicious, and it tastes like you spent hours in the kitchen instead of five minutes tossing ingredients into a pot.

Why You Will Love This “Set It and Forget It” Meal

This recipe takes the ease of an easy buffalo chicken dip crock pot meal and turns it into a hearty main dish.

Hands-Off Cooking: Just dump, set, and walk away. The slow cooker does all the heavy lifting.
The Slaw Factor: The homemade ranch slaw adds a fresh crunch that cuts through the rich, spicy sauce. It is way better than plain lettuce.
Meal Prep Friendly: The chicken reheats beautifully. I often make a double batch to use for buffalo chicken quesadillas or salads later in the week.
Crowd Pleaser: It scales up easily. Whether you are feeding a family of four or a football team, this pot has you covered.

Crockpot Buffalo Chicken Sandwiches with Homemade Ranch Slaw

Author: danyrecipes
Total Time: 250
Yield: 6 sandwiches

Print Recipe

Description

Let the slow cooker do the work with these tender shredded buffalo chicken sandwiches. Topped with a cool, crunchy homemade ranch slaw, they are the perfect balance of spicy and refreshing. Great for busy weeknights or game day crowds.

Ingredients

2 lbs boneless skinless chicken breasts

1 cup buffalo sauce (plus extra for serving)

1 packet (1 oz) ranch seasoning mix

2 tablespoons butter

**For the Ranch Slaw:**

1 bag (14 oz) coleslaw mix

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon apple cider vinegar

1/2 teaspoon dried dill

Salt and pepper to taste

6–8 hamburger buns

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Instructions

1. Place chicken breasts in the slow cooker.

2. Sprinkle the ranch seasoning packet over the chicken.

3. Pour the buffalo sauce over the chicken and place the butter on top.

4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

5. While the chicken cooks, whisk together mayonnaise, sour cream, vinegar, dill, salt, and pepper in a large bowl. Add the coleslaw mix and toss to coat. Refrigerate until ready to serve.

6. When chicken is tender, shred it with two forks directly in the pot. Stir to coat in the sauce.

7. Serve the shredded chicken on buns topped generously with the ranch slaw.

Notes

**Spicier Option:** Add 1/2 teaspoon of cayenne pepper to the slow cooker if you like extra heat.

**Creamy Chicken:** Stir in 4 oz of cream cheese during the last 30 minutes of cooking for a creamier, richer filling similar to buffalo dip.

Prep Time: 10
Cook Time: 240
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 4g
Sodium: 1100mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg

Ingredients

You do not need anything fancy here just bold flavors.

Chicken Breasts: Boneless and skinless work best for shredding. You can also use thighs for extra moisture.
Buffalo Sauce: Use a generous amount of your favorite brand or whip up my homemade buffalo sauce for a custom kick.
Ranch Seasoning Mix: A packet of dry ranch seasoning adds a savory depth to the chicken as it cooks.
Butter: A knob of butter mellows the acidity of the hot sauce and adds richness.
Slaw Mix: A bag of pre-shredded coleslaw mix saves time.
Creamy Dressing: We make a quick ranch dressing for the slaw using mayo, sour cream, and herbs.

How to Make It

This method is foolproof.

Load the Crockpot. Place the chicken breasts in the bottom of your slow cooker.
Season and Sauce. Sprinkle the ranch seasoning over the chicken. Pour the buffalo sauce over everything and top with the butter.
Cook Slow. Cover and cook on Low for 6-7 hours or High for 3-4 hours. The chicken is done when it shreds easily with a fork.
Shred It. Use two forks to pull the chicken apart right in the pot. Stir it well so every strand gets coated in the spicy juices. This essentially creates a chunky buffalo chicken dip crockpot consistency.
Make the Slaw. While the chicken finishes, whisk together mayo, sour cream, vinegar, and dill. Toss it with the coleslaw mix.
Assemble. Pile the saucy chicken onto buns and top with a mountain of slaw.

Variations & Serving Ideas

This shredded chicken is a chameleon ingredient.

Slider Style: Serve it on small buns for buffalo chicken sliders hawaiian rolls at your next party.
Dip Transformation: Stir in a block of cream cheese during the last hour of cooking to turn the leftovers into a rich chicken wing dip.
Wrap It Up: Use the meat and slaw to fill flour tortillas for a quick lunch wrap.
Low Carb: Skip the bun and pile the chicken on top of a baked sweet potato or a bed of greens.
Casserole Base: Use the leftover meat as the base for a Buffalo Chicken Casserole later in the week.
Soup Starter: Stir the spicy chicken into broth with some beans and corn for an instant Buffalo Chicken Soup.
Mac Attack: Mix the shredded chicken into a pot of cheesy pasta for Buffalo Chicken Mac and Cheese.

If you love creamy toppings, you might also enjoy experimenting with a homemade alfredo sauce recipe or a zesty tartar sauce recipe to dress up your sandwiches.

Final Thoughts

These Crockpot Buffalo Chicken Sandwiches are the definition of low-effort, high-reward cooking. The meat is tender, the sauce is bold, and the slaw provides the perfect cool finish. It is the kind of dinner that makes everyone happy, including the cook.