These Crock Pot Creamy Buffalo Chicken Sandwiches take your regular buffalo chicken sandwich to a different level! Oh. My. Yum.
Aunt Lou here.
As you know, we are huge fans of buffalo chicken in all forms around here. One of our favorites are these Shredded Buffalo Chicken Sliders. So when Amanda, one of our readers, said she added cream cheese, I had an Why-Didn’t-I-Do-That moment! Brilliant! Trust me people, you are gonna love this!
Crock Pot Creamy Buffalo Chicken Sandwiches
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Creamy Buffalo Chicken Sandwiches
- 4 boneless, skinless chicken breasts
- 2/3 cup Frank’s Hot Sauce
- 1/2 cup butter, melted
- 8 oz pkg cream cheese, cubed
- buns (or ciabatta rolls sliced in half)
- ranch dressing
How to Make Creamy Buffalo Chicken Sandwiches in a Crock Pot
- Place your chicken in the bottom of your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker).
- Mix together you melted butter and Frank’s and pour over your chicken
- Place your cubed cream cheese evenly on top (make sure the cubes are not touching the sides of the crock pot)
- Cover and cook on low for 4-6 hours, stirring occasionally
- Serve on buns/rolls with ranch dressing
Crock Pot Creamy Buffalo Chicken Sandwiches Notes:
- If you like your buffalo chicken spicier, you can always cut back on the butter or add in more Frank’s. It is completely up to you!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Creamy Buffalo Chicken Sandwiches
Crock Pot Creamy Buffalo Chicken Sandwiches
These Crock Pot Creamy Buffalo Chicken Sandwiches take your regular buffalo chicken sandwich to a different level! Oh. My. Yum.
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Servings: 6 people
Ingredients
- 4 boneless, skinless chicken breasts
- 2/3 cup Frank's Hot Sauce
- 1/2 cup butter , melted
- 8 oz pkg cream cheese , cubed
- buns (or ciabatta rolls sliced in half)
- ranch dressing
Instructions
- Place your chicken in the bottom of your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker).
- Mix together you melted butter and Frank's and pour over your chicken
- Place your cubed cream cheese evenly on top (make sure the cubes are not touching the sides of the crock pot)
- Cover and cook on low for 4-6 hours, stirring occasionally
- Serve on buns/rolls with ranch dressing
Notes
- If you like your buffalo chicken spicier, you can always cut back on the butter or add in more Frank's. It is completely up to you!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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How many pounds of chicken? The size of chicken breast vary greatly at my grocery store.
Hi Kristin!
I believe it was about 1.5-2 lbs. Enjoy!
Aunt Lou