Crock Pot Buffalo-Ranch Shredded Chicken Sandwiches


  • 2 pounds, boneless skinless chicken breasts
  • 12 oz bottle Frank's RedHot Buffalo Wings Sauce
  • 1 oz packet Hidden Valley Ranch Salad Dressing & Seasoning Mix
  • Rolls
  • Optional toppings - cheddar cheese, blue cheese crumbles, ranch dressing, blue cheese dressing, lettuce - anything else you like.


Lightly spray crock pot with non-stick cooking spray. Place chicken breasts in a single layer. Sprinkle chicken breast evenly with ranch dressing, flipping chicken and coating both sides. Next, pour Frank's RedHot Buffalo Wing Sauce over chicken. Cook on high for 4 to 5 hours or on low for 6 to 8 hours - cooking times vary, be sure to adjust your cooking time for your crock pot so you do not over cook. When ready, shred chicken right in the crock pot with the sauce using two forks. Serve on fresh baked sandwich rolls topped with your favorite toppings - blue cheese crumbles, cheddar cheese, blue cheese dressing, ranch dressing, lettuce, celery. Enjoy!


After reading comments on social media, people that have made this before and like it with less heat/milder, add butter to the recipe. Others have added cream cheese. You can also reduce the amount of Frank's Buffalo sauce.  We top ours with ranch and/or blue cheese dressing, which for my family, makes it perfect.