Crockpot Buffalo Chicken

Crockpot Buffalo Chicken

Update: This recipe is now available on YouTube as well: Crockpot Buffalo Chicken

This is a great crockpot recipe because you can just set it up and forget about it. I got the recipe from a friend on MFP (Go Buckeye’s!).

Crockpot setupThrow in some frozen chicken breasts.  Add the hot sauce.

Ingredients doneAdd the seasoning and its ready to go!

Set crockpot for 6 hoursSet the crockpot on low for 6 hours. My crockpot has this cool feature where you can set it for however long you want it to run on a specific setting and then it will automatically transfer to warm when its hit time.  So you can make a roast that cooks for 6 hours but still start it before an 8 hour work day.

After shreddingAfter it has cooked for 6 hours, you need to shred the meat.  I normally do this with two forks and just pull on the meat.  Once it is pulled, add butter to the mixture and put it back in the crockpot. Cook for an additional 1 hour.

Buffalo Chicken with Parmesan Chips and other snacksHere is the Buffalo Chicken served up with some Parmesan Chips.  This was part of my spread for the Superbowl that also included Bacon Wrapped Smokies and Jalapenos: Stuffed and Wrapped.

Buffalo Chicken
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 297
  • Fat: 8
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 52

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 Frozen Chicken Breasts
  • 1 Bottle Frank’s Red Hot
  • ½ Packet Hidden Valley Ranch
  • 3T Butter
Instructions
  1. Put the chicken in the crockpot
  2. Pour the hot sauce over chicken and sprinkle ranch over top
  3. Cover and cook on low for 6 hours
  4. Shred, add butter, and cook on low for 1 hour uncovered
Cuisinart PSC-650 6-1/2-Quart Crockpot
Useful for set it and a forget it meals where you place all the items into the crockpot and let it rip! Most crockpots use a ceramic, dishwasher safe bowl that’s heated from the outside to a low temperature which allows the ingredients to simmer for hours.
Victorinox Fibrox 8″ Chef’s Knife
You really only need one good knife. This one is it. America’s Test Kitchen rated it the number one budget knife!

Non-slip Cutting Board
Let’s face it, keto involves a lot of prep. You’ve got to slice all those vegetables, cut up all that meat and not just any old board will do. Make sure to grab yourself a nice non-slip one for the kitchen!

20 comments

  1. Any idea what the nutritional content is like? Not sure how many carbs the ranch dressing mix has…

    • I added it to the post! The packet is 16g of carbs for the whole thing, but I only used half of it. Resulting in around 1 per serving if you divide it into 6 portions.

      As an aside, I use a website called http://www.myfitnesspal.com to track all of my calorie intakes and you can enter all of the foods from these recipes to find the nutritional info as well!

  2. I was wondering, what size bottle of franks red hot?

  3. Hi, thanks for the recipes!

    I was wondering if it is possible to use ranch dressing instead of the mix, or if it would taste inferior.

    • Hmm, I would try it and see. The only thing I am not sure about is whether the dressing will react weirdly after being cooked so long. I don’t think it would be a problem though, people often put BBQ sauce on meat in a crockpot for hours, I’d say try it out and let us know how it goes!

  4. MisterChauncyButtons

    Hey Cavemanketo, I love your recipes you post on Reddit. I have a question though. When I calculate the calories per serving in this recipe it comes out almost 100 calories less than you state. What am i missing?

    Thanks, and keto on.

    • Perdue – Fit and Easy Chicken Breast Raw 227 g, 1362 g 1,440 0 12 312 0 0 Ico_delete
      Frank’s – Red Hot, 1 container (70 tsp (5ml) ea.) 0 0 0 0 0 0 Ico_delete
      Hidden Valley Ranch – Dry Packet, 0.5 container (8 tsp ea.) 40 8 0 0 0 0 Ico_delete
      Land O’ Lakes – Unsalted Butter, 3 Tablespoons 300 0 33 0 0 0 Ico_delete

      Maybe the butter? I definitely encourage you to enter the recipe on MFP and use whatever you get there though, your ingredients might be different and you might be eating different quantities of the food.

  5. I have a stupid question. I tried this twice (chicken directly from freezer to crockpot and after thawing for a few hours) but each time there is a large amount of water after everything is done cooking. Is this supposed to happen?

    • Could it be due to using cheaper brands of chicken? Some producers will use needles and pump water/salt into the meat to increase weight.

  6. I am making this right now. 30 minutes to go. It smells so good!

  7. OMG – I am in love with a caveman!!

    Or, at least, I’m in love with a caveman’s meals… I’ve just spent an hour drooling over all the fabulous eats on this site and now I want to call in sick to work for the rest of the week so that I can just cook and eat and repeat.

    grarrlllralllgghhahhhaar

  8. making these right now!!! i may of put in a little too much frank’s, but i think that’s ok!! can’t wait to try this out later. i think may add in some cheese for the last hour as well.

  9. Do I have to add butter? Will it harm the dish if I don’t?

  10. Hmmm, it may actually be that a whole bottle of Frank’s would include some carbs. Just a small PSA.

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