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