RB

Core Protein

Slow Cooker Buffalo Ranch Chicken

High-protein slow cooker chicken with Frank's RedHot cooked in and a creamy Greek yogurt ranch finish. Built for meal prep — shreds clean, reheats well, and works in wraps, bowls, or on its own.

Per serving
Calories256kcal
Protein52.3g
Carbs1.6g
Fat3.3g

Batch: 3075 kcal · 627.3g P · 19.6g C · 39.6g F

Slow Cooker Buffalo Ranch Chicken

Adjust

Divide into portions →

Macros above update per serving of the batch.

Ingredients

  • Chicken breast6 lb
  • Buffalo Sauce (Franks)1¾ cup
  • White Vinegar1½ tbsp
  • Garlic Powder2 tsp
  • Onion Powder1½ tsp
  • Black Pepper¾ tsp
  • Salt½ tsp
  • Greek Yogurt (Oikos Pro)1½ cup
  • Ranch Seasoning (1oz Packet)1½ item
  • Light Cream Cheese3 tbsp

Steps

  1. Add chicken and all buffalo base ingredients (Frank's RedHot, white vinegar, garlic powder, onion powder, black pepper, and salt) to the slow cooker. Cook on Low for 5–6 hours or High for 3–4 hours.
  2. Shred the chicken directly in the pot. Let sit uncovered 10–15 minutes, then remove excess liquid (about 4–6 tbsp) until the chicken is moist but not watery.
  3. Taste the shredded chicken and adjust salt or a splash of buffalo sauce as needed before adding the sauce.
  4. Blend Greek yogurt, ranch seasoning packets, and light cream cheese until smooth. Thin with 2–3 tbsp of warm cooking liquid if needed.
  5. Let the chicken cool 3–5 minutes, pour the blended sauce over the top, and mix until evenly coated.