Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)
Four ingredients in the Crockpot, and dinner mostly makes itself. The finish is the move: pile the shredded buffalo chicken on a hoagie roll, cover it with mozzarella, and give it a few minutes in the air fryer until the bread crisps and the cheese melts.
Serves 6. About 4–5 hours on LOW or 3 hours on HIGH in the slow cooker, plus about 4 minutes in the air fryer per sandwich.
Ingredients
- 3–4 large chicken breasts (about 1 1/2 pounds)
- 1 (12 oz) bottle Frank’s Buffalo Wing Sauce
- 1/2 packet ranch seasoning mix (about 2 tablespoons)
- 2 tablespoons butter
For serving:
- Hoagie rolls
- Shredded mozzarella, to your liking
- Optional: ranch dressing, blue cheese crumbles, or coleslaw
- Load the slow cooker. Spray the slow cooker with non-stick cooking spray. Put the chicken, the buffalo sauce, and the ranch seasoning mix in. Cook on LOW for 4–5 hours or on HIGH for about 3 hours.
- Shred the chicken. Once the chicken is fully cooked, shred the meat with a couple of forks — it’s easiest to lift the chicken onto a cutting board to shred, then put it back into the Crockpot with the juices.
- Butter it. Add the 2 tablespoons of butter to the Crockpot and let it melt; stir to combine.
- Build and air fry (the finish). Set the air fryer to 325°F. Pile the buffalo chicken onto a hoagie roll and top with shredded mozzarella to your liking. Cook until the bread starts to brown and the cheese melts — typically about 4 minutes, but keep checking on it.
- Serve. Serve them hot, just like that. Also good with a drizzle of ranch dressing, blue cheese crumbles, or coleslaw.
