My husband begs for these every game day. Just 3 ingredients. Wrap them tight and stack them up for the juiciest spicy dinner ever.

These Slow Cooker 3-Ingredient Buffalo Chicken Packets are my go-to game day dinner because they basically cook themselves while I’m running around doing a million other things. My husband literally begs for them every Sunday during football season. Everything gets wrapped tight in individual foil packets, stacked up in the slow cooker so the chicken steams in its own juices and buffalo sauce. The result is the juiciest, spicy shredded chicken with almost no prep and even less cleanup—perfect for busy weeknights or hosting friends without being stuck in the kitchen.

I usually serve these packets with soft slider buns or tortillas so everyone can build their own sandwiches or wraps right out of the foil. A side of celery sticks, carrot sticks, and a simple green salad balances the heat. Potato wedges, tater tots, or tortilla chips are great for soaking up extra sauce. If you want to stretch the meal, pile the buffalo chicken over rice, baked potatoes, or macaroni and cheese for a heartier, fork-and-knife kind of dinner.

Servings: 6

2 to 2 1/2 pounds boneless skinless chicken breasts (about 4–5 medium pieces)

Tear 6 large sheets of aluminum foil, each about 12 to 14 inches long. Set them on the counter, shiny side in. Lightly mist the center of each sheet with nonstick spray if you have it, to help prevent sticking.

Slice the chicken breasts into large chunks or thick strips so they cook evenly and fit easily in the foil packets. You want roughly 3 to 4 pieces of chicken per packet depending on size.

In a medium bowl, whisk together the buffalo wing sauce and the ranch or blue cheese dressing until smooth and evenly combined. This is your creamy buffalo sauce.

Divide the chicken pieces evenly among the 6 foil sheets, piling the chicken in the center of each sheet. Try to keep everything in a tight mound so the juices stay contained as they cook.

Spoon the creamy buffalo sauce over the chicken in each packet, using a spatula to scrape the bowl so all the sauce gets used. Make sure every piece of chicken is coated well; this is what keeps it juicy and flavorful.

Fold each foil sheet up into a tight packet: bring the long sides together over the chicken and fold them down several times to seal, then fold up the ends. You want the packets sealed well so the steam and sauce stay inside. Press gently to remove any big air pockets, but don’t crush the chicken.

Place the foil packets seam-side up in a single tight layer in the bottom of a 6-quart slow cooker. Once the bottom is full, stack the remaining packets right on top, alternating the direction slightly so they fit snugly. The tighter they’re packed, the juicier they’ll stay as they cook and steam together.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and shreds easily with a fork. Try not to open the lid during cooking so the heat and moisture stay trapped.

Using tongs, carefully remove one packet and open it away from your face to avoid the hot steam. Check that the chicken is fully cooked and at least 165°F in the thickest part. If it’s done, open the remaining packets or leave them wrapped to stay hot until serving.

For shredded buffalo chicken, use two forks to pull the chicken apart right inside the foil packet and toss it in all the accumulated juices and sauce. For chunkier pieces, just give everything a quick stir to coat.

Drizzle a little extra buffalo sauce and ranch or blue cheese dressing over the top of each open packet if desired. Serve the packets directly on plates (they cool quickly once opened), or transfer the chicken and sauce to buns, tortillas, or bowls for serving.

To dial in the heat level, use mild buffalo sauce for a more family-friendly version or a hot variety if your crew loves spice. You can also swap ranch for blue cheese dressing in the sauce, or do half and half if you’re trying to please both camps. For a slightly richer sauce without adding more ingredients, use chicken thighs instead of breasts—they stay incredibly tender and almost fall apart on their own. If you want to prep ahead, assemble the foil packets the night before, stack them in a dish in the fridge, then move them straight into the slow cooker in the morning (add 30 minutes to the cook time if starting cold). To keep things strictly 3 ingredients, resist the urge to add extras, but you can still change up how you serve them: pile the buffalo chicken onto baked potatoes, flatbreads, or nachos, or serve it over cauliflower rice if you’re keeping things lighter. Leftovers reheat well right in the foil in a 300°F oven for 10 to 15 minutes, or you can empty the packets into a skillet and warm over medium heat with a splash of extra buffalo sauce if needed.