Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 cup (240ml) Buffalo wing sauce (e.g., Frank's RedHot)
  • ½ cup (120ml) Ranch dressing or Blue Cheese dressing
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) garlic powder
  • 1 tsp (5ml) onion powder
  • ½ tsp (2.5ml) smoked paprika (optional)
  • Salt and pepper to taste
  • 6 sandwich buns or rolls (brioche, Kaiser rolls, or your favourite)

Instructions:

  1. In a small bowl, combine garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Rub the mixture evenly over the chicken breasts.
  2. Place the seasoned chicken breasts in the slow cooker. Pour the Buffalo wing sauce over the chicken, ensuring it's mostly covered. Drizzle the olive oil over the top.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is very tender and easily shreds with a fork.
  4. Remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  5. Return the shredded chicken to the slow cooker. Stir in the Ranch or Blue Cheese dressing until well combined. Let the chicken warm in the sauce for another 10-15 minutes.
  6. Pile the Buffalo chicken onto sandwich buns or rolls.
  7. Add your favorite toppings, such as sliced celery, shredded lettuce, or blue cheese crumbles. Serve immediately.