Slow Cooker Buffalo Chicken Sandwiches Recipe

Chicken breasts: The main protein for the sandwiches, providing a tender and juicy base.

Buffalo sauce: Adds a tangy and spicy flavor to the chicken, essential for that buffalo kick.

Ranch dressing: Balances the heat of the buffalo sauce with its creamy and cool texture.

Sandwich buns: The vessel for your delicious buffalo chicken, soft and perfect for holding all the flavors together.

Coleslaw: Optional, but adds a crunchy texture and a refreshing contrast to the spicy chicken.

For an extra layer of flavor, sear the chicken breasts in a hot pan for a couple of minutes on each side before placing them in the slow cooker. This will add a nice caramelization to the chicken and enhance the overall taste of your Buffalo Chicken Sandwiches.

• chicken breasts - Substitute with turkey breasts: Turkey breasts offer a similar texture and can absorb the flavors of the buffalo sauce well.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a spicy kick similar to buffalo sauce, though it has a slightly different flavor profile.

• ranch dressing - Substitute with blue cheese dressing: Blue cheese dressing offers a tangy and creamy alternative that pairs well with the spiciness of the buffalo sauce.

• sandwich buns - Substitute with whole wheat buns: Whole wheat buns provide a healthier option and add a slightly nutty flavor to the sandwich.

• coleslaw - Substitute with lettuce and tomato: Lettuce and tomato add a fresh crunch and can balance the richness of the buffalo chicken.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy sandwich buns.

• Transfer the shredded buffalo chicken to an airtight container. Make sure to include some of the buffalo sauce to keep the chicken moist.

• Store the container in the refrigerator if you plan to consume the sandwiches within 3-4 days.

• For longer storage, place the airtight container in the freezer. The buffalo chicken can be frozen for up to 3 months.

• When ready to use, thaw the buffalo chicken in the refrigerator overnight if frozen.

• Reheat the chicken in a saucepan over medium heat, adding a little extra buffalo sauce if needed to maintain moisture.

• If you prefer, you can also reheat the chicken in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until warm.

• Store coleslaw separately in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal freshness.

• Keep sandwich buns in a bread box or a resealable plastic bag at room temperature. If you need to store them longer, you can freeze the buns. Wrap each bun individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

• To thaw frozen sandwich buns, leave them at room temperature for a few hours or microwave them for 15-20 seconds.

• Assemble the sandwiches just before serving to ensure the buns remain fresh and the coleslaw stays crisp.

• Preheat your oven to 350°F. Place the shredded chicken in an oven-safe dish, cover it with foil to retain moisture, and heat for about 20 minutes or until warmed through.
• For a quicker option, use the microwave. Place the shredded chicken in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• If you have a stovetop, heat a skillet over medium heat. Add the shredded chicken and a splash of buffalo sauce or ranch dressing to keep it moist. Stir occasionally until the chicken is heated through, about 5-7 minutes.
• To reheat the sandwich buns, wrap them in foil and place in a preheated 350°F oven for about 10 minutes. Alternatively, you can lightly toast them in a toaster or on a skillet until they are warm and slightly crispy.
• If you have leftover coleslaw, keep it cold and add it to the sandwiches just before serving to maintain its crunch and freshness.

• Slow cooker: Used to cook the chicken breasts slowly and evenly, ensuring they become tender and flavorful.

• Measuring cup: Essential for accurately measuring the buffalo sauce and ranch dressing.

• Forks: Used to shred the cooked chicken breasts into fine pieces.

• Mixing bowl: Handy for mixing the shredded chicken with the ranch dressing.

• Tongs: Useful for handling the chicken breasts when placing them in the slow cooker and removing them once cooked.

• Sandwich buns: The base for serving the buffalo chicken, providing a sturdy and tasty vessel.

• Coleslaw: Optional, but adds a crunchy texture and a refreshing contrast to the spicy buffalo chicken.

• Serving spoon: Ideal for scooping the shredded chicken mixture onto the sandwich buns.

Use pre-shredded chicken: Save time by using pre-cooked shredded chicken from the store. Just heat it with buffalo sauce in the slow cooker.

Pre-made coleslaw: Buy pre-made coleslaw to skip the chopping and mixing. It’s a quick way to add crunch to your sandwich.

Slow cooker liners: Use slow cooker liners for easy cleanup. Just toss the liner after cooking, and your slow cooker remains spotless.

Multi-task: While the chicken cooks, prepare other meal components or side dishes to maximize your time in the kitchen.