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keto buffalo chicken tenders
Faiza Shabir

Keto Slow Cooker Buffalo Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3/4 cup buffalo hot sauce (such as Frank’s RedHot, original)
  • 2 tablespoons unsalted butter (or ghee for dairy-free flavor variant)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 ounces cream cheese, softened (optional but recommended for creaminess)
  • 1/4 cup ranch dressing or blue cheese dressing (look for no-sugar-added, optional)
  • 2 tablespoons apple cider vinegar or lemon juice (optional, for brightness)
  • Chopped green onions, crumbled blue cheese, or chopped celery for serving (optional)
  • Romaine leaves, low-carb tortillas, or cauliflower rice for serving

Method
 

  1. Prep the slow cooker: Lightly grease the insert with a little butter or oil to prevent sticking and make cleanup easier.
  2. Layer the chicken: Place the chicken breasts (or thighs) in a single layer. Pat them dry for better seasoning and texture.
  3. Make the sauce base: In a bowl, whisk together buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, salt, and pepper. If using apple cider vinegar or lemon juice, add it now.
  4. Pour and cook: Pour the sauce over the chicken. Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken shreds easily with two forks.
  5. Add creaminess (optional): Turn the slow cooker to Warm. Stir in the softened cream cheese and ranch or blue cheese dressing, if using, until smooth and fully melted.
  6. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return it to the slow cooker and toss with the sauce until evenly coated. Taste and adjust salt or heat as needed.
  7. Serve: Spoon into lettuce cups, onto cauliflower rice, into a low-carb wrap, or on top of a salad. Garnish with green onions, blue cheese crumbles, or celery for crunch.