Easy Pulled Buffalo Chicken (Instant Pot or Slow Cooker)

This Easy Pulled Buffalo Chicken recipe made in the Instant Pot or slow cooker is spicy, juicy, and requires minimal prep. Incredibly versatile, it's ideal for sandwiches, sliders, wraps, or even as a filling for dips or a topping for tacos, salads, or mac and cheese. Endless possibilities!

Why You'll Love this Buffalo Pulled Chicken

This easy, quick Buffalo Pulled Chicken is great for meal prep or a fast lunch or dinner that's loaded with flavor. Made with chicken breasts in the Instant Pot or CrockPot, this buffalo shredded chicken is endlessly versatile. Keep it mild for family-friendly meals, or spice it up—either way, it works wonderfully in dishes that are gluten-free, Keto, or low carb.

Ways to enjoy this Buffalo Shredded Chicken:

• Sandwiches, wraps, and sliders for lunch or game day
• Bowls, burritos, baked potatoes, spaghetti, or sweet potatoes for hearty plates
• Nachos, grilled cheese, or pizza for a creative, fun spin
• Stuffed peppers or zucchini boats for low carb options
• Buffalo chicken tacos topped with cooling slaw for an easy lunch or light dinner
• Dips for party snacks or appetizers

Scroll down to Ways to Serve for a list of dietary specific serving ideas!

Why is it called Buffalo Chicken?

Buffalo chicken gets its name from Buffalo, New York, where the iconic chicken wings were first invented. The wings are tossed in a tangy, buttery hot sauce that has become a beloved flavor worldwide. I've had the chance to try real Buffalo chicken wings when I visited Buffalo, and let me tell you—they're pretty fantastic!

Luckily, you don't need to hop on a plane to enjoy that buttery, spicy flavor (although Buffalo is a city well worth visiting!). Buffalo chicken is incredibly easy to replicate at home in all sorts of ways, from shredded chicken for sandwiches and wraps to dips, bowls, and more, just like in this recipe. It's a simple, affordable, and clean eating way to bring that classic Buffalo flavor to your very own kitchen.

Ingredients

These simple ingredients come together to make the best Buffalo shredded chicken:

Chicken:

• Boneless skinless chicken breasts – My preferred cut for this recipe. You can also use boneless skinless chicken thighs, but cooking times will vary.
• Sea salt – Seasons and helps tenderize the chicken.

For the Buffalo Sauce:

Classic buffalo sauce typically contains 3 ingredients: hot sauce, butter, and garlic powder. You can add other seasonings, but I find they make little difference in flavor.

• Hot sauce – I like to keep it simple with hot sauce and butter (or ghee) instead of store-bought Buffalo sauce, which usually has unnecessary additives. Here are my go-to clean eating, Paleo, and Whole30 compliant options so you can easily adjust the heat level to your personal taste:
  • Frank's RedHot Original – milder option, classic Buffalo flavor.
  • Louisiana Hot Sauce – medium spice, my personal favorite.
  • Tabasco Original – higher heat level for spicy food lovers.
• Butter or ghee – I typically use unsalted butter. Ghee is clarified butter with the milk solids removed, which can be preferable for those with gut sensitivities.
• Seasoning – I usually just add garlic powder. Most hot sauces already have enough salt. If your hot sauce already contains garlic, you can skip this, too.
• Thickener (optional) – I like to add a pinch of xanthan gum for a quick, low carb, grain-free thickener. The recipe also includes instructions for thickening the sauce without it.

Equipment

The equipment you'll need to make easy Buffalo pulled chicken includes:

For Both Slow Cooker and Instant Pot Methods:

• Paper towels – for drying chicken and cleaning pot.
• Measuring cups and spoons
• Two forks – for shredding chicken.
• Whisk or spoon – for mixing sauce.
• Plate or platter – to rest chicken before shredding.
• Airtight container – for storing leftovers.

Slow Cooker Buffalo Chicken:

• Slow cooker – I use a 6-quart Crock-Pot.
• Small saucepan – for making the sauce.

Instant Pot Buffalo Chicken:

• Instant Pot or similar electric pressure cooker
• Trivet – comes with Instant Pot.
• Heat-safe surface – for placing inner pot when making sauce.

How To Make Shredded Buffalo Chicken

Slow Cooker (CrockPot) Instructions

Making this shredded Buffalo chicken in the slow cooker (CrockPot) could not be easier—set it, forget it, and come back to tender, juicy chicken that's ready to shred:

Step #1: Season the Chicken

Pat chicken breasts dry with paper towels, then sprinkle with sea salt. This small step helps tenderize the chicken and locks in flavor from the start.

Step #2: Add to the Slow Cooker

Place the chicken in the bottom of your CrockPot. No extra liquid or cooking spray is needed—the chicken will release its own juices as it cooks and will not stick to the bottom.

Step #3: Slow Cook

Cover and cook on Low for about 3 hours or High for 2 hours. It's ready when the chicken reaches 195°F–205°F (check with an instant read thermometer) and easily shreds with a fork.

Step #4: Shred the Chicken

Transfer chicken to a plate, let rest for a few minutes, then shred with two forks. Toss the cooking juices from the slow cooker.

Step #5: Make the Buffalo Sauce

In a small saucepan, melt butter or ghee over medium heat. Whisk in hot sauce and garlic powder, then simmer for 5 minutes until slightly thickened. Want it faster? Skip the simmer and whisk in a pinch of xanthan gum until thickened to your liking.

Step #6: Toss it All Together

Return the shredded chicken to the slow cooker. Pour in the sauce and toss until everything is coated. Switch the slow cooker to "Warm" and let it sit, covered, for 5–10 minutes so the flavors can meld.

Instant Pot (Pressure Cooker) Instructions

If you don't have time to wait on a slow cooker, the Instant Pot is your best friend—juicy Buffalo pulled chicken in about 30 minutes flat!

Step #1: Prep the Chicken

Pat chicken breasts dry with paper towels and season with sea salt. If you have time, let them rest at room temperature for 30 minutes. This helps make them even more tender, juicy, and seasoned all the way through.

Step #2: Pressure Cook

Add 1 cup of water to the Instant Pot's inner pot and place the trivet inside. Lay the chicken breasts on the trivet, seal the lid, and set the valve to "Sealing." Hit "Pressure Cook" (or "Manual") and set the timer for 10 minutes.

Step #3: Natural Pressure Release

When the cooking cycle ends, let the pressure release naturally for 5 minutes, then carefully flip the valve to "Venting" for a quick release of the rest. Open the lid.

Step #4: Rest and Shred

Transfer the chicken to a plate, check with an instant read thermometer (it should be at least 165°F (74°C), though likely higher for shredding), and let it rest a few minutes. Shred with two forks until fully shredded.

Step #5: Make the Buffalo sauce

Wipe the Instant Pot inner pot dry with paper towels, then hit "Sauté." Melt the butter or ghee, whisk in the hot sauce and garlic powder, and let it simmer for 5 minutes until thickened. Want it faster? Skip the simmer and sprinkle in some xanthan gum while whisking and cook 1–2 minutes until glossy and thick. Hit "Cancel" and set the inner pot on a heat-safe surface.

Step #6: Toss with Sauce

Return the shredded chicken to the pot. Stir until every strand is coated in spicy Buffalo goodness.

Ways to Serve

This pulled Buffalo chicken is super adaptable, whether you're sticking to a special diet or just looking for family-friendly meal ideas:

• Low Carb and Keto – Serve in lettuce wraps topped with Greek Yogurt Ranch, zucchini boats, or over Instant Pot cauliflower rice. Or swap Buffalo chicken into my Buffalo Chicken Tenders Salad.
• Paleo and Whole30 – Pair with roasted sweet potatoes, a big salad, or stuffed peppers topped with Homemade Ranch Dressing.
• Gluten-Free – Pile onto gluten-free buns, pizza crust, or tortillas for an allergy-friendly option.
• Anytime Favorites – Sliders, sandwiches, grilled cheese, tacos, nachos, baked potatoes, or even stirred into a cheesy dip for game day.

Pro Tip: Make a double batch and repurpose it all week—sliders one night, salad bowls the next, nachos on the weekend. My favorite way to enjoy this Buffalo shredded chicken is wrapped up with chopped lettuce, shredded carrots, thinly sliced red bell pepper, and scallion tops drizzled with Homemade Ranch Dressing or Greek Yogurt Ranch Dressing. I'll usually save some leftovers to make Buffalo Chicken Dip (part of my Dip December series of easy dip recipes!). Subscribe so you never miss a recipe!

Storage Tips

Buffalo pulled chicken keeps beautifully, making it great for meal prep or saving leftovers for another day or application. Here's how to store it:

• Refrigerator – Store cooled shredded Buffalo chicken in an airtight container in the fridge for 3–4 days. Reheat gently in the microwave (covered to prevent splatter) or on the stovetop with a splash of water to keep it juicy.
• Freezer – Freeze in a freezer-safe container or portion into zip-top bags for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove or covered in the microwave until heated through. The sauce may thicken slightly after freezing, but it comes back to life when reheated.

Frequently Asked Questions