Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Buffalo chicken breast served pulled-style. I eat it in a sandwich bun or on a salad or with celery. It is wonderful!

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Recipe Summary

prep:
10 mins
cook:
4 hrs 15 mins
total:
4 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a slow cooker on Low. Add hot sauce, cream cheese, and blue cheese dressing; mix until combined. Add chicken breasts; cook until fork-tender and no longer pink in the center, at least 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Pull chicken meat apart with a fork; stir into the sauce. Transfer chicken mixture to a baking pan. Top with Cheddar cheese and blue cheese.

  • Bake in the preheated oven until top is golden brown and bubbly, about 15 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.

Nutrition Facts

546 calories; protein 46.1g; carbohydrates 3.3g; fat 38.2g; cholesterol 184.6mg; sodium 1691.9mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
04/11/2018
Made as written and this turned out good. A little thick/dry but the flavor was spot on. There was a nice heat but not one that set you on fire two bites in. Thanks for sharing! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/11/2018
Made as written and this turned out good. A little thick/dry but the flavor was spot on. There was a nice heat but not one that set you on fire two bites in. Thanks for sharing! Read More
(1)
Rating: 5 stars
02/22/2020
I left out the bleu cheese because I don't like it. The recipe turned out great. Read More