Pulled Buffalo Chicken Sandwich Recipe

This spicy, tender Pulled Buffalo Chicken Sandwich is made with chicken breasts, tangy hot sauce, and melted butter, ready in just 4 hours. You pull the slow-cooked meat apart with forks as it soaks up that bright orange, vinegary heat. I love making this for weekend lunches when I crave something bold with minimal effort.

Restaurant-Quality At Home

I used to order buffalo chicken sandwiches whenever I visited my local sports pub. Making it at home always resulted in dry chicken that somehow lost all its punchy flavor.

The surprise came when I started using a slow cooker and adding a pat of butter to the hot sauce. It creates that glossy, rich coating you expect from a proper pub meal, without drying out the meat.

Pulled Buffalo Chicken Sandwich Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 cup buffalo sauce
• 3 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 brioche buns
• 1/4 cup ranch or blue cheese dressing

How To Make Pulled Buffalo Chicken Sandwich

1. Cook the chicken: Place chicken breasts, buffalo sauce, garlic powder, onion powder, and butter into a slow cooker. Cover and cook on low for 4 hours.
2. Shred the meat: Remove the chicken onto a cutting board and use two forks to pull it apart into thin shreds.
3. Sauce the chicken: Return the shredded chicken to the slow cooker and toss it thoroughly with the warm sauce until completely coated.
4. Assemble the sandwiches: Toast the brioche buns, add a scoop of the saucy chicken, and drizzle with ranch or blue cheese dressing before serving.

Recipe Tips

• Use a sauce you love: The flavor of this dish relies heavily on the hot sauce, so pick a brand that has the right vinegar and heat balance for you.
• Watch the time: Chicken breasts can still dry out in a slow cooker, so avoid leaving them on low for more than 4 to 5 hours.
• Toast the buns: A sturdy, toasted bun keeps the sandwich from falling apart under the weight of the saucy chicken.

What To Serve With Pulled Buffalo Chicken Sandwiches

Serve with classic pub sides like crispy french fries, onion rings, or baked sweet potato wedges. A cooling, crunchy coleslaw also works wonderfully to balance out the spicy buffalo heat.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 4 days. You can also freeze the cooled chicken in a freezer bag for up to 3 months.

FAQs

Can I use chicken thighs? Yes, boneless skinless chicken thighs work perfectly and offer a slightly richer flavor. They also withstand longer cooking times without drying out.

Can I make this in the oven? Absolutely. Bake the chicken covered in an oven-safe dish at 350F for about 45 minutes until it is tender enough to shred.

Is this very spicy? It has a medium kick, depending on your buffalo sauce. You can stir in extra butter or drizzle more ranch dressing on top to mellow the heat.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 1800mg
• Total Carbohydrate: 28g
• Protein: 35g

Try More Recipes:

• Shredded Buffalo Chicken Sandwich Recipe
• Buffalo Chicken Sandwich Recipe
• Buffalo Chicken Deli Meat Sandwich Recipe

Pulled Buffalo Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

40

minutes

Total time

6

hours 

50

minutes

Spicy, tender Pulled Buffalo Chicken Sandwich made with juicy chicken breasts, tangy buffalo sauce, and melted butter, ready in about 4 hours. This effortless slow cooker meal is brilliant for a laid-back weekend lunch or easy game day gathering.

Ingredients

• 1.5 lbs boneless skinless chicken breasts

• 1 cup buffalo sauce

• 3 tbsp unsalted butter

• 1 tsp garlic powder

• 1 tsp onion powder

• 4 brioche buns

• 1/4 cup ranch or blue cheese dressing

Directions

• 1. Cook the chicken: Place chicken breasts, buffalo sauce, garlic powder, onion powder, and butter into a slow cooker. Cover and cook on low for 4 hours.
• 2. Shred the meat: Remove the chicken onto a cutting board and use two forks to pull it apart into thin shreds.
• 3. Sauce the chicken: Return the shredded chicken to the slow cooker and toss it thoroughly with the warm sauce until completely coated.
• 4. Assemble the sandwiches: Toast the brioche buns, add a scoop of the saucy chicken, and drizzle with ranch or blue cheese dressing before serving.