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About This Recipe
This Pulled Buffalo Chicken is beyond easy to make and only requires two ingredients! It’s tender, flavorful and is a great recipe for buffalo chicken sandwiches, buffalo chicken wraps, buffalo chicken tacos and literally so much more!
There’s just something so great about a super simple recipe that is extremely versatile. This easy recipe is perfect for meal prep, game day or a quick weeknight meal. The shredded chicken has just a slight kick but isn’t too spicy!
I also love that this pulled buffalo chicken recipe can be cooked three different ways depending on what appliances you have, how much time you have and which you prefer.
Enjoy this chicken in buffalo chicken rice bowls, or make a buffalo chicken wrap, sandwich or quesadilla. Stuff into Hawaiian rolls to serve as sliders, or bake into a buffalo chicken crescent ring.
Oenjoy by the forkful with your favorite sides. It’s great served with cottage cheese mac and cheese, green beans and sweet potato wedges!
Why You’ll Love This Pulled Buffalo Chicken
- Only requires 2 simple ingredients!
- Three cooking methods depending on your preference.
- High in protein.
- Makes a big batch so great for meal prep!
- So many ways to enjoy it. Use for salads, sandwiches, wraps, tacos and more!
- Chicken – I used boneless chicken breast. You can also use boneless skinless chicken thighs.
- Buffalo sauce – use mild depending on your preference of spice level.
- Butter – not needed for this recipe but it does give it a little buttery deliciousness!
- For creamy buffalo chicken, add reduced-fat cream cheese after cooking and stir until combined.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the chicken and buffalo sauce to a large pot and toss to combine.
2. Set to medium heat. Bring the buffalo sauce to a simmer, then cover with a lid. Cook for 25 minutes or until chicken is fully cooked. Lower heat as needed to prevent sauce from burning.
3. Remove the chicken breasts from the pot and use two forks to shred the meat.
4. Add the meat back to the pot and toss with the remaining buffalo sauce in the pot.
Crockpot method:
- Add the chicken, salt and 1 cup (8-oz.) buffalo sauce to the Crockpot. Toss to combine. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken breasts from the Crockpot and use two forks to shred the meat.
- Discard the remaining liquid from the Crockpot (or keep for extra juicy chicken) then add the meat back and toss with the remaining 1/2 cup (4-oz.) of buffalo sauce.
Store pulled buffalo chicken in an airtight container in the fridge for 4-5 days.
To freeze, let buffalo chicken cool completely. Seal in an airtight container or freezer bag. Then place in the freezer for up to 3 months. Let thaw in the fridge overnight before serving.
How To Easily Shred Chicken
Chicken should be easily shreddable with two forks when done! But if you want, you can use your Kitchen Aid mixer to easily shred chicken. Once chicken is cooked, use slotted spoon to place chicken in mixing bowl. Then use paddle attachment (or hand mixer) to shred chicken quickly and easily. Once shredded, add chicken back into buffalo sauce and toss until coated. Check out this quick step-by-step guide!
Is this pulled buffalo chicken recipe spicy?
This buffalo chicken recipe does have a slight kick! I do not think it’s too spicy (this is coming from someone who does not like spice) but if you’re sensitive to spice or making this recipe for kids, you can also sub for mild buffalo sauce for all the delicious buffalo flavor without the spice! This is what I usually do anyway.
Can I use frozen chicken?
Yes, you can use frozen chicken. If you are adding to a Crockpot, just know it will be a little more liquidy so you might just need to drain more of the liquid afterwards. Mix with a little more buffalo sauce after its cooked to give it some more flavor.
How to serve this shredded buffalo chicken?
I think it’s great stuffed in a hamburger bun with a coleslaw to make a buffalo chicken sandwich. Or serve with rice to make Buffalo Chicken Rice Bowls. You can also stuff in some tortillas and bake to make buffalo chicken tacos or quesadillas or stuff in Hawaiian rolls to make buffalo chicken sliders.
More Buffalo Chicken Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Pulled Buffalo Chicken: 3 Ways to Cook (Stovetop, Crockpot or Instant Pot)
Ingredients
- 2 lbs. boneless chicken breasts
- 12 oz. buffalo sauce – I used mild
- 1/4 tsp salt more to taste
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Instructions
Stovetop Method:
- Add the chicken, buffalo sauce and salt to a large pot; toss to combine.
- Set to medium heat. Bring the buffalo sauce to a simmer and then cover with a lid. Cook for about 25 minutes or until the chicken is fully cooked. Lower heat as needed to prevent the sauce from burning.
- Remove the chicken breasts from the pot and use two forks to shred the meat. Add the meat back to the pot and toss with the remaining buffalo sauce in the pot.
Crockpot Method:
- Add the chicken, salt and 1 cup (8-oz.) buffalo sauce to the Crockpot. Toss to combine. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken breasts from the Crockpot and use two forks to shred the meat.
- Discard the remaining liquid from the Crockpot (or keep for extra juicy chicken) then add the meat back and toss with the remaining 1/2 cup (4-oz.) of buffalo sauce.
Instant Pot Method:
- Add the chicken, salt and 1 cup (8-oz.) buffalo sauce to the Instant Pot. Toss to combine. Make sure to get a layer of sauce on the bottom so it doesn't burn. Close the lid, turn the pressure valve to “Sealing” and press “Pressure Cook” on High for 12 minutes.
- After it’s done, turn the pressure valve to “Venting” for quick release. Remove the chicken breasts and use two forks to shred the meat.
- Discard the remaining liquid from the Instant Pot (or keep for extra juicy chicken) then add the meat back and toss with the remaining 1/2 cup (4-oz.) of buffalo sauce.
To Serve:
- Serve on a hamburger bun with coleslaw (I like to mix mine with mayo, a little sugar and vinegar) and more buffalo sauce if desired and enjoy!
Equipment
- Crockpot optional
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
