My kids love buffalo wings, and this Crockpot Buffalo Chicken gives us all the flavor with minimal effort and mess. I often make this recipe on the weekends, doubling it so that I have it on hand for easy meals during the week.
– 2 pounds boneless skinless chicken breast or thighs – 1 cup Franks Buffalo Sauce – ¼ cup butter – 1 tablespoon brown sugar substitute like Surkin Gold or Swerve – 2 teaspoons smoked paprika – 1 teaspoon garlic powder or minced garlic – ⅛ teaspoon cayenne pepper optional – Salt and Pepper to taste
01
Place chicken, hot sauce, butter, brown sugar substitute, smoked paprika, garlic powder and cayenne pepper in a slow cooker. Season to taste with salt and pepper.
02
Cook on high for 3 to 4 hours, or low for 6 to 8. Use forks to shred the chicken.
03
Put the buffalo sauce in the bottom of the instant pot. Add the chicken and butter.
04
Sprinkle with the brown sugar substitute, smoked paprika, garlic powder, and cayenne pepper. Season to taste with salt and pepper.
05
Place the lid on the instant pot and set to seal. Cook on high pressure for 12 minutes.
06
Do a quick release and allow to sit for another 5 minutes.