Go Back
–+ servings

Pulled Buffalo Chicken: 3 Ways to Cook (Stovetop, Crockpot or Instant Pot)

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 129kcal
Author: Lauren
This simple, 2-ingredient Pulled Buffalo Chicken recipe is almost too good to be true! It can be prepared on the stovetop, in the Crockpot or Instant Pot. Can be used for salads, sandwiches, wraps, tacos, sliders and so much more! 
Print Recipe

Equipment

Ingredients

  • 2 lbs. boneless chicken breasts
  • 12 oz. buffalo sauce - I used mild
  • 1/4 tsp salt more to taste

Optional (to make into a sandwich)

  • angel hair coleslaw
  • hamburger buns
  • condiments of choice - like mayo, ranch, extra buffalo sauce, etc.

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!

Notes

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. 
 
 

Nutrition

Serving: 1/8 of recipe ~1/2 cup (113g) | Calories: 129kcal | Protein: 22g | Fat: 3g | Saturated Fat: 0.6g