pulled chicken sandwich

Slow Cooker Pulled Buffalo Chicken Sandwiches

So, I’m living in a dorm and I don’t have many options for cooking. My only real instruments are the microwave and my crock pot, but I make do with what I can. This is a simple recipe for when you’re craving something spicy!


  • ½ Tablespoon of butter (Or olive oil if you’re going dairy free)
  • Chicken breasts (Thawed)
  • Buffalo sauce
  • Bread item of your choosing
  • ½ cup of water (Or chicken stock if you wanted to get fancy.)
  • Toppings of your choosing.
  • Salt & Pepper

Let’s go!

Take your butter or oil and grease up the sides of the crock pot to prevent sticking. Place the remainder of the fat in the bottom of the pot to help flavor the chicken. Add salt and pepper to taste. Pour enough buffalo sauce to cover your chicken. (I found I used maybe a third of the bottle for two breasts, but eyeball this. You can adjust if you want more or less spice.) Add a half a cup of water, or chicken stock (or a bit more if you used less sauce.) and put the lid on the pot. Cook on low heat for 3-4 hours.

When your chicken is ready, fish it out of the pot and shred it up with two forks (I like to do this in a bowl, but you can use any sort of container that you want.) add a bit of the cooking liquid back into the shredded chicken to bring the buffalo flavor back in. Place the shredded chicken on your bread item, and top as you like. I find that each breast makes a sandwich that fits on a standard burger bun, but your mileage may vary. 

This recipe is great if you don’t like a super ton of leftovers, because you can make as many as you want. Just beware that it will make your kitchen smell like a wings place!