Crock Pot Pulled Buffalo Chicken Sandwiches
So easy, versatile, and tasty, this Crock Pot Pulled Buffalo Chicken Sandwiches dish is one of my favorite chicken recipes, perfect for feeding my family on busy weeknight or a serving a crowd on the weekend!
Servings: 4 sandwiches
Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken
- 10 ounces buffalo chicken sauce
- 4 sandwich rolls
For the celery relish:
- 1 cup celery, chopped small
- ⅓ cup blue cheese crumbles
- 2 tablespoons blue cheese dressing
Instructions
- Place chicken in the slow cooker. Pour the buffalo sauce over the chicken, cover, and cook for 6-8 hours on low.1 ½ pounds boneless skinless chicken, 10 ounces buffalo chicken sauce
- Mix together the celery, blue cheese crumbles, and blue cheese dressing. Refrigerate until ready to serve.1 cup celery, chopped small, ⅓ cup blue cheese crumbles, 2 tablespoons blue cheese dressing
- When the chicken is done, remove it from the crock pot and shred it with a fork in a medium bowl. Add some of the liquid left in the crock pot - about ¼ cup, more or less to taste, but not too much or your sandwiches will be soggy.
- Distribute the chicken over the 4 rolls. If desired, drizzle some additional buffalo sauce over the chicken. Top with the celery relish and serve.4 sandwich rolls
Notes
Prep Tips:
- After cooking, shred the chicken in a separate bowl (using two forks) so you can control how much liquid you add back in.
- Add just enough cooking liquid to keep the chicken moist and flavorful without making it soggy.
- If you’re worried about soggy sandwiches, layer a piece of romaine lettuce on the bottom bun as a barrier.
Variation Suggestions:
- Add a drizzle of extra buffalo sauce or a few dashes of hot sauce for more flavor.
- Swap the blue cheese for ranch if preferred.
- Serve the chicken in wraps or over rice instead of on sandwich rolls.
- Make a slider version using smaller rolls for parties or gatherings.
Serving Suggestions:
- Serve on toasted sandwich rolls for extra texture.
- Pair with celery sticks, carrot sticks, or a simple coleslaw.
- Add a side of chips, fries, or a light salad for a complete meal.
Storage Info for Leftovers:
- Store the shredded chicken separately in an airtight container in the refrigerator for up to 4 days.
- The chicken can be frozen for up to 3 months.
- Reheat gently in the microwave or on the stovetop, adding a splash of the cooking liquid or chicken broth if needed.
- Store the celery relish separately in the refrigerator and use within 2–3 days for best texture.
Nutrition
Calories: 583kcal | Carbohydrates: 31g | Protein: 40g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 2849mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 3.5mg | Calcium: 149mg | Iron: 3.5mg
