Shredded Buffalo Chicken
This Shredded Buffalo Chicken is quick and easy with simple ingredients. It's perfect for meal prep. Works in the Instant Pot or Crockpot with fresh or frozen chicken.
Ingredients
- 1.5 lbs Chicken thighs boneless and skinless
- 1 tbsp Ranch seasonig
- 1/2 tsp Smoked Paprika
- 1/2 cup Hot sauce I used Frank’s Red Hot
- 1/2 cup Chicken broth I used 1/2 cup water mixed with 1 tsp better than bouillon
Instructions
- Add the chicken thighs, ranch seasoning, smoked paprika, hot sauce, and broth to the bottom of the Instant Pot cooking pot. Mix to incorporate.
- Pressure cook the chicken on High for 10 minutes.
- Use the Quick release setting to remove the steam.
- Remove the chicken thighs from the cooking pot and shred the meat.
- Return the meat to the cooking liquid. Turn on the sear/saute function to medium. Reduce the cooking liquid by half (about 5 minutes).
Notes
Shredded Buffalo Chicken in the Crockpot
You can make this recipe in the slow cooker as well. For that, you just need to cook the raw chicken on high for about 2.5 hours or low for 5 hours.
If you use bone-in chicken thighs, then you'll need to cook it on low for 3-4 hours or high for 6-8 hours. For shredded chicken, it's much easier to use boneless and skinless chicken though.
For frozen chicken thighs: adjust the pressure cooking time by 2 minutes. This will allow the meat to thaw and then cook. For best results, be sure to use frozen chicken thighs from the store (they come individually frozen) as to a block of frozen chicken.
Nutrition
Calories: 257kcal | Carbohydrates: 2g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 961mg | Potassium: 240mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 171IU | Vitamin C: 0.002mg | Calcium: 10mg | Iron: 1mg
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