Slow Cooker Buffalo Chicken Sandwiches

Ingredients

For the Buffalo Chicken

• 3 pounds boneless, skinless chicken breasts
• 1 cup buffalo-style hot sauce
• 1/2 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt

For the Slaw

• 4 cups shredded cabbage slaw mix
• 1/3 cup ranch dressing
• 1 tablespoon apple cider vinegar

For Assembly

• 8 brioche buns, split and toasted
• 24 dill pickle chips

Substitutions

• Boneless chicken thighs can replace breasts and must reach 165°F.

Instructions

Step 2: Cook Safely

Cover and cook on LOW 4 to 5 hours until chicken reaches 165°F and shreds easily.

Step 5: Thicken the Sauce

Cook uncovered on HIGH 15 to 20 minutes until the sauce clings to the chicken.

Step 6: Toast the Buns

Toast bun cut sides until lightly crisp.

Step 7: Assemble

Pile buffalo chicken on buns, add cold slaw and pickle chips, and serve immediately.

Keep the Slaw Cold Until Assembly

Let the buffalo chicken thicken uncovered in the cooker, but keep the ranch slaw refrigerated until the sandwiches are ready to build. Toasted buns plus cold slaw give the sandwich contrast; adding slaw to the hot chicken too early makes the cabbage wilt and the bread soften.

How to Store Leftovers

Store the buffalo chicken, slaw, and buns separately. Refrigerate the chicken for up to 4 days and the slaw for up to 2 days so the sandwiches do not become soggy.

Freeze buffalo chicken for up to 3 months; do not freeze slaw or assembled sandwiches.

How to Reheat

Warm chicken in a covered saucepan until 165°F, adding a splash of broth if dry. Add cold slaw and pickles to fresh toasted buns.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.