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Slow-Cooker Buffalo Chicken Sandwiches

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  • Prep 15 min
  • Total 7 hr 20 min
  • Servings 12
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Come home to a warm and delicious dinner for family - these chicken sandwiches are made easily in a slow cooker.
Updated Sep 9, 2016
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  • 1 package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
  • 1 3/4 cups Frank's™ RedHot™ Buffalo Wings Sauce
  • 1 English (seedless) cucumber
  • 12 large sandwich buns, split
  • 3/4 cup crumbled blue cheese


  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
  • 2
    Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  • 3
    Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
  • 4
    Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a quick appetizer, fill purchased mini fillo shells with the chicken mixture, and top with finely diced celery and a dollop of creamy dressing.
  • tip 2
    Are you blue at the thought of using blue cheese? Substitute another cheese if desired.


Nutrition Facts

Serving Size: 1 Sandwich
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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