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Shredded Buffalo Chicken Sandwiches

My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. —Terri McKenzie, Wilmington, Ohio
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    6 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 celery ribs, chopped
  • 2 cups Buffalo wing sauce
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 4 teaspoons ranch salad dressing mix
  • 6 hoagie buns, toasted
  • Optional: Blue cheese or ranch salad dressing, and celery ribs


  • In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

Test Kitchen tips
  • If you prefer dark meat, substitute chicken thighs for breasts.
  • Top sandwiches with coleslaw for added crunch.
  • Nutrition Facts
    1 sandwich: 398 calories, 12g fat (4g saturated fat), 73mg cholesterol, 2212mg sodium, 42g carbohydrate (6g sugars, 2g fiber), 32g protein.

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    Average Rating:
    • Stephanie
      Dec 30, 2020

      I didn't make any adjustments to the recipe. The sauce was watery and the flavor was boring. Ive been really into Buffalo ranch lately but I won't make this recipe again.

    • momax2
      Apr 27, 2020

      Great recipe. Topped sandwiches with a little mozzarella. Easy

    • shaygri
      Feb 28, 2020

      I haven't tried this yet but I am from Wilmington, OH and we have some wonderful cooks in that area. I live in Mexico and I'll try it some of my local friends.