This slow cooker buffalo ranch chicken is my kind of game day food: minimal prep, big flavor, and it basically makes itself. You whisk one bold, creamy mixture—buffalo sauce, ranch dressing, butter, garlic powder, and cream cheese—right over raw chicken breasts in the slow cooker, then let time and gentle heat do the rest. The flavor profile borrows from classic Buffalo wings and that ever-present Midwestern love of ranch dressing, landing somewhere between party dip and pulled chicken. It’s rich, tangy, and just spicy enough to keep everyone going back for another scoop.

Serve this buffalo ranch chicken piled onto soft slider buns or toasted hoagie rolls with crisp lettuce, sliced celery, and crumbled blue cheese or extra ranch on the side. It’s also excellent spooned over baked potatoes or rice, or tucked into tortillas for quick tacos with shredded cabbage. Set it out in a warm slow cooker with a stack of buns, some cut veggies, and a simple green salad or coleslaw, and you’ve got an easy self-serve spread that works for game day, potlucks, or casual family dinners.

Servings: 6

2 pounds boneless, skinless chicken breasts
1 cup buffalo wing sauce
1/2 cup bottled ranch dressing
4 tablespoons unsalted butter, melted
1 teaspoon garlic powder
4 ounces cream cheese, softened and cut into cubes
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped fresh parsley or chives, for garnish (optional)

Place the raw chicken breasts in an even layer in the bottom of a 4- to 6-quart slow cooker.

In a medium bowl, whisk together the buffalo wing sauce, ranch dressing, melted butter, garlic powder, salt, and pepper until smooth and well combined.

Add the cream cheese cubes to the bowl and whisk again. The cream cheese will soften and break up; whisk until the mixture is as smooth as you can reasonably get it, with only small bits remaining.

Pour this 1 whisked mixture evenly over the raw chicken breasts in the slow cooker, making sure all of the chicken is coated. Use a spatula or spoon to spread the mixture if needed.

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 very tender and easily shreds with a fork.

Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly into the creamy buffalo ranch sauce until everything is well combined.

Taste and adjust seasoning with additional salt, pepper, or a splash more buffalo sauce if you’d like extra heat.

Keep the buffalo ranch chicken on the WARM setting until ready to serve. Garnish with chopped fresh parsley or chives just before serving, if using.

For a milder version, use a mild buffalo sauce and increase the ranch dressing to 3/4 cup while slightly reducing the buffalo sauce. For more heat, choose an extra-hot buffalo sauce or add 1/4 to 1/2 teaspoon cayenne pepper to the whisked mixture. If you prefer dark meat, substitute boneless, skinless chicken thighs for the breasts and cook on LOW for 5 to 6 hours; they’ll be even more forgiving and juicy. To lighten things up, use reduced-fat cream cheese and a lighter ranch dressing; the sauce will be slightly thinner but still flavorful. For extra richness, stir in 1/2 cup shredded cheddar or Monterey Jack cheese during the last 15 minutes of cooking, letting it melt into the sauce. You can also add vegetables directly to the slow cooker: sliced onions or bell peppers can go in under the chicken, or add a cup of shredded carrots in the last hour for a bit of sweetness and texture. Leftovers reheat well on the stovetop over low heat with a splash of milk or broth to loosen the sauce, and they’re excellent repurposed in quesadillas, over nachos, or baked into a buffalo chicken mac and cheese.

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