I love Buffalo chicken wings, and anything Buffalo chicken wing-flavored. I like to keep shredded Buffalo chicken on hand. That way I can throw together a quick sandwich at any time with no fuss or trouble at all. I love the kick of the Buffalo sauce. I often cook Buffalo chicken in my Char-Broil Big Easy, but also love making a big batch in my slow cooker. Slow cooker shredded Buffalo chicken is easy to make, smells fantastic all day long while it’s cooking, and can be used in a lot of ways.
Don’t be afraid to add more wing sauce as the chicken cooks if you think it’s getting too thick. Check on it every few hours just to be sure.
Slow Cooker Shredded Buffalo Chicken
Cook Time 8 hours 30 minutes
Total Time 8 hours 30 minutes
Servings 6 cups
- 4 boneless skinless chicken breasts
- 1 cup or more Frank's RedHot Original
- 2 packets Ranch dressing mix
- 2 tablespoons unsalted butter
Place chicken into slow cooker.
Add hot sauce and Ranch dressing mix.
Cook on low 8 hours or until falling apart, stirring occasionally.
Remove chicken and shred or chop as desired. Return to the slow cooker and add the butter.
Cook another 30 minutes until the butter melts. Stir.
There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork. It’s got some kick. Fire-eater rub and hot sauce will wake up your taste buds, that’s for sure. Tender, moist pork makes for the perfect sandwich on a cold day.
I also ended up using this slow cooker fire-eater pulled pork in homemade hot pockets and on nachos. It’s great stuff, and can be used as just about any dish. Also try it on baked potatoes! Yummy!
I prefer Cholula original hot sauce in dishes like this fire-eater pulled pork. It’s spicy, but it’s not so overwhelmingly hot that you can’t still taste the dish.
Slow Cooker Fire-Eater Pulled Pork
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 6 -8 servings
- 3 pound boneless pork shoulder trimmed
- 1/4 cup Fire-Eater rub or substitute your favorite spicy rub, divided
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar
- 3 tablespoons tomato paste
- 1/4 cup or more your favorite hot sauce
Sprinkle 1 tablespoon of rub around all sides of the pork.
Heat oil in a large skillet over medium-high heat.
Add pork and brown on all sides. Remove to a plate.
Turn off the heat to the skillet and let cool slightly.
Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
Pour mixture into a slow cooker on low.
Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.
Add the meat and cover.
Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.
Remove the pork to a cutting board and chop.
Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.
Return the meat to the slow cooker and add the reduced liquid.
Serve on buns, on nachos, on baked potatoes... however you prefer!
Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.
This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
I prefer using fire-roasted green chiles and tomatoes in dishes like this slow cooker Mexican chicken. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.
Slow Cooker Mexican Chicken
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 pounds
- 4 pounds chicken breasts
- 2 tablespoons olive oil
- 1 cup hot salsa
- 1/2 cup brown sugar
- 2 4 ounce cans fire-roasted chopped green chilies
- 2 14 1/2 ounce cans fire-roasted diced tomatoes, drained or not
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon dry oregano
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons liquid smoke
- Hot sauce to taste
Rub the chicken with the oil and place into a slow cooker set on low.
In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
Cook for 7 hours, stirring occasionally.
Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
Return to the slow cooker and cook another hour, stirring occasionally.
Depending on the dish, you may want to drain the chicken before using.