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Sunday Slow Cooker:  Buffalo Chicken

Let’s talk about buffalo sauce for a minute. It’s one of those hidden gems I always have in my fridge for when something just tastes bland and needs a little something, something. Add it to a turkey sandwich and it magically tastes better. A few glugs in a quick weeknight hash – delish. I have even been known to sneak it on to my egg whites in the morning, rolled up in a tortilla with some cheese and veggies. However this recipe is for when you really want that buffalo flavor. Slow cooked chicken tossed with just the right amount of buffalo sauce. Use it in tacos, lettuce wraps, sandwiches, chicken salad, the list goes on and on. And if you really want it to taste like a buffalo wing, add in the butter at the end for a smoother, richer taste.

Slow Cooker Buffalo Chicken
Servings: 6 servings
Serving Size: 1/6 recipe, about 3/4 cup
Nutritional Info: 154.4 calories, 3.5g of fat, 8.1g of carbohydrates, 1.6g of fiber, 33.9g of protein
Weight Watchers® PointsPlus®: 4 *


  • 2 lbs. boneless, skinless chicken
  • 2 whole carrots
  • 2 whole ribs celery
  • 1 small onion, quartered
  • 2 clove garlic
  • 1.5 cups chicken broth
  • Salt and pepper
  • 1/2-2/3 cup store bought buffalo sauce, like Frank’s
  • Optional: 2 tbsp. butter, add 1 point per serving


  1. Add the chicken breast, whole garlic, whole celery ribs, whole carrots, onion, whole garlic cloves, and chicken broth to the slow cooker. Season with salt and pepper.
  2. Cook on high for 4 hours. Dispose of all but 1/3 cup of cooking liquid and all of the vegetables. Shred the chicken using 2 forks.
  3. Add the buffalo sauce and butter if using. Let cook for 15 more minutes.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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7 Response to Sunday Slow Cooker: Buffalo Chicken

  1. liz on February 20, 2014

    how do you serve the buffalo chicken?

    • Kristen on February 20, 2014

      I use it for all types of things. It is great over rice, as a filling for tacos/burritos/sandwiches, wrapped up in lettuce leaves, placed on a salad, or stuffed in peppers with rice. You could use it in place of regular shredded chicken in most things.

  2. Jen on July 27, 2014

    Anyone dumb like me and add the buffalo sauce 4 hours early? Wondering if this might taste terrible

  3. gadesp on January 7, 2015

    Made a half a recipe tonight. We loved this! We put it on tortillas with some rice and lettuce. My hubby also tried it in a bun and then also mixed some with blue cheese dressing and some shredded cheese and tried it with tortilla chips. I prefer the original on a tortilla. I am taking leftovers for lunch tomorrow and putting it on my salad with some light ranch dressing. Thanks for the recipe:)

  4. Linda on February 21, 2015

    Hi Kristen. Just wanted to tell you that I’ve made quite a few of your recipes & love them! Even my some-what picky eating son asks me to re-make recipes. Do you have a cookbook out? If not, you should seriously think of writing one! Let me know if you do and I’ll be happy to buy it! All the best.

    • Michelle on February 27, 2015

      Same here!

  5. Michelle on February 27, 2015

    This is delicious! We used franks sriracha and it sure was good! Making extra this weekend for use during week….flat out pizza, on rice and a wrap.


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