Slow Cooker Buffalo Ranch Chicken Drumsticks are a spicy dinner that I can’t get enough of!
If you love chicken drumsticks, also try my Bang Bang Chicken Drumsticks or my Pineapple Barbecue Drumsticks recipes.
Buffalo wings are one of my top 10 favorite foods and probably always will be. This recipe uses skinless drumsticks mostly because I don’t have to worry about browning the skin and it keeps the sauce from getting greasy. I add a touch of cayenne for more heat and also minced garlic.
Taking the skin off the drumsticks takes a bit of work, but once you get the rhythm down it’s no problem. I start by pulling the skin down, then when it gets too tough to pull, I grab the skin with a paper towel. Some were too tough even with that trick and I had to cut the skin off with a knife.
I serve these Slow Cooker Buffalo Ranch Drumsticks with mashed potatoes and corn. A drizzle of ranch dressing would be great over the chicken too.
More buffalo recipes to try in your slow cooker:
- Slow Cooker Buffalo Chicken (shredded)
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker Buffalo Chicken 15 Bean Soup
- Slow Cooker Buffalo Pork Ribs
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Buffalo Ranch Drumsticks
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 4 lbs. chicken drumsticks
- 2 garlic cloves, minced
- 1/8 tsp. cayenne pepper
- 1/4 tsp pepper
- 1 oz. Ranch dressing mix
- 1 cup Frank’s Red Hot
- 1/4 cup salted butter melted
Instructions:
- Remove the skin from the drumsticks. I do this by pulling the skin as far down as I can, then when I can pull any further I grab onto the skin with a paper towel and the skin usually comes right off. I did have to cut the skin off of a few.
- Place the chicken into the slow cooker. Sprinkle over the garlic, cayenne, pepper, and ranch dressing mix. Pour over the Frank’s Red Hot and the melted butter. Stir.
- Place the lid on the slow cooker, and cook on HIGH for 4 hours without opening the lid during the cooking time.
I’m going to make these Sunday and I like my wings really crispy . If I remove them from crock pot after 4hrs could I broil them in oven ? And of yes how long do you suggest? Thank you
Hi Joe,
It depends on how close you have your rack to the broiler. I usually stick them in for around 5 minutes. I keep the oven open so I can keep an eye on them.
How many hours in the crockpot on cooking them slow?
I would do 6-7
Looks so easy. 10 stars
My boys LOVED these! Used bone in chicken thighs in the pressure cooker using garlic powder in place of the fresh; Served them over riced cauliflower. So good!!!! We will 100% for sure make these again! (These taste commercial/artificial not at all natural but they are delicious! My oldest said they taste like a gourmet spicy chicken noodle cup)
Just made these two nights ago…and my room mate snagged one from the fridge yesterday and kept going on about how awesome they were…and said he will pay for the ingredients next time if I will make them again.
I agree. They were awesome!
They are SOO good. Very tender. Glad ya’ll liked them.
I don’t have crock pot anymore I have dutch oven pot will that work please and thank u I hope so it sounds very good.
Do you have a suggestion on making the saice thicker?
Hi Kari, you could mix a tablespoon of cornstarch and a tablespoon of water and add it to the sauce. Turn the slow cooker to high and that should thicken it up in about 10 minutes.
First time trying these out for supper tonight!
Looks delicious . Thanks for the paper towel tip!
Can you use bbq sauce instead
I don’t see why not!
HOw much water
No water in this recipe. The Sauce and butter act as the liquid.
These are Awesome and I make them ALL the time and always a big hit and even if just my husband and I , I will make extras as they are so tasty on salads etc too. Last Memorial Day I had an 8 qt cooker full of these and and another 8 qt cooker full of honey BBQ ribs and everyone said who needs a BBQ!!! What a Keeper.Thanks for a Great recipe.
This sounds heavenly, however my hubs is a wee picky. What’s the overall texture?
The meat is very tender.
How would using chicken thighs work? A little longer in the cooker?
Do you think this would do okay on low for 8 hours?
I think it would be fine. It would be fall of the bone tender.
Your tip on removing the skin with a paper towel was a God send. Thank you for saving my arthritis riddled hands! I just turned on the crock pot. I’ll let you know how they turn out.
So great to hear!
Do the skins have to be removed?
No! Not at all. They tend to get soggy in the slow cooker, you can remove the before eating if desired.
Do you think this will fit in my 4qt crockpot?