Description

Ever wondered how to combine the bold, spicy kick of Buffalo wings with the crisp, refreshing vibe of a salad? Picture enjoying Slow-Cooker Buffalo Chicken Salad, where tender, shredded chicken coated in tangy Buffalo sauce meets crunchy romaine, creamy avocado, and zesty blue cheese.

Ingredients

Each ingredient in Slow-Cooker Buffalo Chicken Salad adds flavor, texture, or freshness to this vibrant dish. Substitutions make it adaptable to your pantry.

Boneless, Skinless Chicken Breast Halves (1.5 lbs): Lean protein that shreds easily. Substitution: Chicken thighs or rotisserie chicken (skip slow cooking).
Buffalo Wing Sauce (¾ cup): Provides spicy, tangy flavor. Substitution: Hot sauce mixed with 1 tbsp melted butter or a milder wing sauce.
Butter (3 tbsp): Adds richness to the Buffalo sauce. Substitution: Olive oil or vegan butter for dairy-free.
Ranch Salad Dressing Mix (1 envelope): Brings herby, tangy seasoning. Substitution: 1 tbsp homemade ranch seasoning or Italian dressing mix.
Hearts of Romaine Salad Mix (10 oz package): Crisp, fresh base for the salad. Substitution: Mixed greens, spinach, or iceberg lettuce.
Julienned Carrot (1 cup): Adds crunch and color. Substitution: Shredded cabbage or bell pepper strips.
Ripe Avocado (1 medium, peeled and cubed): Provides creamy texture and mild flavor. Substitution: Sliced cucumber or guacamole.
Crumbled Blue Cheese (½ cup): Adds bold, tangy richness. Substitution: Feta, goat cheese, or vegan cheese crumbles.
Blue Cheese Salad Dressing (½ cup): Enhances creamy, tangy flavor. Substitution: Ranch dressing or Greek yogurt with blue cheese crumbles.

Why These Ingredients Matter:

Chicken provides protein, making this a filling, nutritious meal.
Buffalo sauce and ranch mix deliver bold, zesty flavor with minimal ingredients.
Romaine, carrots, and avocado add fiber, vitamins, and crunch for a balanced dish.
Slow cooking infuses the chicken with flavor, keeping prep simple.

Cook Mode Prevent your screen from going dark

Instructions

Prep the Chicken (5 minutes):
- Place 1.5 lbs boneless, skinless chicken breast halves in a 1.5- or 3-quart slow cooker.
- Top with ¾ cup Buffalo wing sauce, 3 tbsp butter (cut into pieces), and 1 envelope ranch salad dressing mix. Tip: No need to stir; the slow cooker will meld the flavors during cooking.
Slow Cook the Chicken (2.5-3 hours):
- Cover and cook on low for 2.5-3 hours, until a thermometer inserted in the chicken reads 165°F (74°C). Tip: Check at 2.5 hours to avoid overcooking; smaller slow cookers may cook faster. Avoid lifting the lid to maintain heat.
Shred the Chicken (5 minutes):
- Remove chicken to a plate and shred with two forks.
- Reserve ⅓ cup cooking juices from the slow cooker; discard the rest.
- Return shredded chicken and reserved juices to the slow cooker; stir to coat and heat through (about 2 minutes on low). Tip: Shred chicken while warm for easier handling; add more juices if you prefer a saucier texture.
Assemble the Salad (3 minutes):
- Spread 10 oz hearts of romaine salad mix evenly on a large serving dish or divide among 4-6 plates.
- Top with shredded Buffalo chicken, 1 cup julienned carrot, 1 cubed avocado, and ½ cup crumbled blue cheese.
- Drizzle with ½ cup blue cheese salad dressing. Tip: Toss gently if serving family-style, or layer toppings for a plated presentation to keep romaine crisp.
Serve (1 minute):
- Serve immediately to enjoy the contrast of warm chicken and cool salad (about 1.5-2 cups per serving for 4-6 servings). Tip: Add dressing just before serving to prevent wilting; offer extra on the side for customization.