Slow Cooker Hot Chicken

Love buffalo sauce? This Slow Cooker Hot Chicken has ranch and buffalo flavors with tender chicken thighs.

We love buffalo wings and buffalo dip but why not make a main course of it! I also have a recipe just like this but made with drumsticks.

Just when your thinking I wouldn’t dare add another buffalo recipe to the site, here I do it today. Yes, but this one is not an appetizer, it’s dinner! Forget about little chicken wings and serve this Slow Cooker Hot Chicken for dinner.

How to make Hot Chicken (Buffalo):

I start by seasoning chicken with ranch flavors. I use spices from my spice cabinet, but you can use a half packet of dry ranch dressing mix instead.

I pour over Frank’s Original Hot Sauce. Most buffalo recipes call for butter to mellow out the spice, that is not needed in this recipe. The chicken thighs will cook down and their juices will mellow out the hot sauce a bit.

Here is the chicken after being cooked for 4 hours on high.

Can I use a different cut of chicken?

Use one of these cuts of chicken instead of thighs if desired:

• Drumsticks
• Bone-in chicken breasts
• Boneless skinless breasts, thighs or tenderloins
• Even a whole chicken! Cook for 7-8 hours on low.

What do I serve with Hot Chicken?

• Steamed rice or mashed potatoes
• Steamed veggies such as zucchini or broccoli

More recipes to make with Buffalo sauce:

• Slow Cooker Buffalo Chicken 15 Bean Soup – spicy but comforting
• Slow Cooker Buffalo Ranch Drumsticks – very tender!
• Slow Cooker Honey Buffalo Turkey Breast – great on a salad
• Crockpot Buffalo Meatballs – such an easy appetizer
• Crock Pot Buffalo Chicken Pasta – A complete meal!!

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Slow Cooker Hot Chicken

5 from 2 votes

With rice and vegetables, this Hot Chicken is the perfect meal for buffalo lovers.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Hot Chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 5

Calories: 298kcal

Author: Sarah Olson

Equipment Needed:

• Slow Cooker Size: 4 quart or larger

Ingredients:

• 5 chicken thighs, bone-in, skin-on (about 2 lbs.)
• 2 Tbsp. vegetable oil
• 1 tsp. dried parsley
• ½ tsp. onion powder
• ½ tsp. garlic salt
• ¼ tsp. pepper
• 1 cup Frank’s Hot Sauce

US Customary – Metric

Instructions:

• In a small bowl combine the parsley, onion powder, garlic salt, and pepper. (see notes)
• Sprinkle both sides of the chicken with the mixture.
• Heat a large skillet over medium-high heat, once hot, add the oil.
• Brown the chicken on both sides, you may have to do this in 2 batches if your pan is smaller.
• Add the chicken to the slow cooker.
• Pour over the Frank’s Red Hot Sauce trying to cover the chicken entirely.
• Cover and cook on HIGH for 4 hours.
• Degrease the sauce before serving. (see notes)
• Serve and enjoy!

Recipe Notes:

Seasonings: If you don’t have the seasonings for this recipe, a half packet of dry ranch mix will do!

To degrease the sauce: I do this by laying paper towels over the grease, then quickly lifting the paper towel. The grease will be on the paper towel, and the sauce still in the slow cooker. You may have to do this a few times with new paper towels.

What do I serve with Hot Chicken?

• Steamed rice or mashed potatoes
• Steamed veggies such as zucchini or broccoli

Can I use a different cut of chicken?

• Drumsticks
• Bone-in chicken breasts
• Boneless skinless breasts, thighs or tenderloins
• Even a whole chicken! Cook for 7-8 hours on low.

Nutrition:

Calories: 298kcal | Carbohydrates: 1g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1785mg | Potassium: 218mg | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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