Crock-Pot Buffalo Chicken

CrockPot Gluten-Free Buffalo Chicken

Somewhere along my life, I got it in my head that you could only crockpot in the winter. I was reading this article awhile back about the crock-pot and summer. The only point I remember from the article was “you don’t have to use the oven and heat up your already hot house.” Sold! Why have I never thought of this before?? Thank goodness for killing time in waiting rooms.

This Crock-Pot Buffalo Chicken recipe from Emily Bite’s is one of my favorite crock-pot recipe. I’ve been making for over a year now. It’s great for sandwiches, lettuce cups, over rice, mashed potatoes and even as a dip for tortilla chips. Basically, whatever you’re in the mood for and have on hand.

Here is a twist on the original recipe, along with serving in lettuce cups instead of a roll. A bit more healthy and a bit more messy to eat as well. Which is always fun! Just make sure to have plenty of napkins on hand.

So my summer fling with my crock-pot begins…I think its gonna be a great summer!

Tidbit | Other suggested toppings: blue cheese crumbles, gorgonzola crumbles and thinly sliced red onion.

CrockPot Gluten-Free Buffalo Chicken

Crockpot Buffalo Chicken
Inspired by
  • 4 chicken breasts (frozen or fresh)
  • 12 ounces Buffalo wing sauce (I used Frank's Red Hot)
  • 1 packet ranch
  • 3 tablespoons honey
  • 2 teaspoons garlic, minced
  • 2 tablespoons unsalted butter (optional)
  • 1 head butter lettuce
  • 2 ribs celery, sliced into very thin sticks
  • 1 large carrot, sliced into very thin sticks
  • blue cheese or ranch dressing (or both!)
  1. Place chicken in crockpot. (Frozen or fresh will work)
  2. Pour wing sauce over chicken.
  3. Sprinkle ranch packet over sauce.
  4. Add honey and garlic.
  5. Cook on low for 6 hours or high for 4 hours.
  6. Using two forks, shred chicken.
  7. Add butter (if you want) and stir.
  8. Serve in lettuce cups or on a roll.
  9. For lettuce cups:
  10. Place shredded Buffalo chicken in lettuce and add celery sticks and carrots stick and drizzle with ranch or blue cheese dressing.

Post a Comment