Slow Cooker Buffalo Chicken

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This Slow Cooker Buffalo Chicken recipe is ah-maz-ing! Slow cooked chicken legs simmered in a delicious homemade buffalo sauce. If you love buffalo chicken, then you’re doing to devour this recipe!

Slow Cooker Buffalo Chicken – Slow cooked, spicy and delicious Buffalo Chicken drumsticks.

AN EASY SLOW COOKER BUFFALO CHICKEN LEGS RECIPE

HI! What are you doing? (Probably reading the screen…)

What am I doing, you ask? Oh. Not much. Just chomping away on some peanuts and Lucky Charms… When I write, I’m either eating cereal sans milk, or I’m snacking on peanuts. Tonight I decided to eat both at the same time. Not a bad combo. Not.at.all.

I’m also reminiscing about my chicken story…

Slow Cooker Buffalo Chicken – Slow cooked, spicy and delicious Buffalo Chicken drumsticks.

When I was a little girl my grandma used to take me with her on a weekend getaway (or an entire summer) to the village, Cresnevo, Macedonia, where she was born. This village is far up in the mountains and I am certain that when I get to heaven, that is what I will see. Green fields, wheat fields, cherry trees, apple trees, open blue skies, horses, farm animals, and very happy people.

My grandma had a chicken coup and part of my daily routine was to chase the chickens around the yard. By the way, chickens can be mean. And roosters?! Oh, don’t even get me started on them! Wakin’ me up at 3 a.m. like it ain’t nobody’s business! Ugh!

Anywho.

After chasing them around for a while, I would sit down and try to count all the chickens, and every couple of days there would be at least one missing. I’d tell my grandma about it and she’d just ignore me. At the time I didn’t put 2 and 2 together, but every night grandma would either serve chicken soup, grilled chicken, or fried chicken.
It wasn’t until a few years later when I realized that the chicken running around in the yard with its head cut off WAS NOT A TOY! LIARS!!

I am laughing about it now…I am literally holding my stomach and laughing – you had to be there – but it wasn’t so funny back then. It took me FOREVER to start eating chicken again!

Slow Cooker Buffalo Chicken – Slow cooked, spicy and delicious Buffalo Chicken drumsticks.

Maybe I should not have told you this story while sharing a recipe for this delicious Slow Cooker Buffalo CHICKEN, but I did. 🙂

Slow Cooker Buffalo Chicken – Slow cooked, spicy and delicious Buffalo Chicken drumsticks.

I mostly use this particular buffalo chicken recipe on game days, with drumsticks or wings, but I have also served it for dinner. Chicken din din almost always pleases my little crowd here. Even if it’s a bit spicy. True story – I would not touch spicy food until I met Frank’s Red Hot. That sauce reeled me in and I have been in ever since. I use the entire bottle for this recipe, plus I add a bit of wine and some garlic. It’s SO good! Finger lickin’ good… honestly.

If you’re entertaining on game days, this is the recipe you should use. Double it, triple it…it works like a charm each and every time.

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

5 from 1 vote
Slow Cooker Buffalo Chicken – Slow cooked, spicy and delicious Buffalo Chicken drumsticks.
Slow Cooker Buffalo Chicken
9
9
9
6
Prep Time
3 hrs
Cook Time
4 hrs
Total Time
7 hrs
 

This Slow Cooker Buffalo Chicken recipe is ah-maz-ing! Slow cooked chicken legs simmered in a delicious homemade buffalo sauce. If you love buffalo chicken, then you're doing to devour this recipe!

Course: Dinner/Appetizers
Cuisine: American
Servings: 6
Calories: 262 kcal
Author: Katerina | Diethood
Ingredients
  • 8 to 10 chicken drumsticks , skin removed, optional*
  • 1/2 cup Frank's Red Hot (or any other buffalo sauce that you like to use)
  • 1/2 cup dry wine
  • 1/4 cup vegetable oil
  • 3 garlic cloves , minced
  • 3 tablespoons dried parsley
  • fresh parsley , for garnish
  • green onions , sliced, for garnish
Instructions
  1. Place drumsticks in a large resealable plastic bag or inside the inner bowl of your crock pot.
  2. Add the rest of the ingredients to the bag; seal bag and turn to coat, or cover the inner bowl with lid.
  3. Cover and refrigerate for at least 3 hours.
  4. Transfer chicken and sauce to slow cooker.
  5. Cover and cook on LOW for 3 to 4 hours, or until chicken is tender. You can also cook them on HIGH for 2 to 2-1/2 hours.
  6. Remove chicken to a serving plate and brush the sauce over the chicken.
  7. Garnish with fresh parsley and green onions.
  8. Serve with a side of bleu cheese dip.
Recipe Notes

*One chicken leg with skin removed is 180 calories. A chicken leg with skin on is 260 calories.

 

Nutrition Facts
Slow Cooker Buffalo Chicken
Amount Per Serving
Calories 262 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g45%
Cholesterol 92mg31%
Sodium 638mg27%
Potassium 286mg8%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 18g36%
Vitamin A 100IU2%
Vitamin C 16.7mg20%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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62 Responses
  1. A_Boleyn

    I can relate to your chicken story as I had a similar situation with a bunch of baby rabbits which ended up … well, you can imagine. Tasty looking dish.

      1. A_Boleyn

        My mother told me we were having fried chicken. It was my older brother who revealed the ‘awful truth’ to me. It took me years to eat rabbit again. (It’s SO good.)

  2. laura@motherwouldknow

    Love this recipe. (Marinating chicken is always a winner with me. I don’t care how long it takes, as long as I can throw it int he bag and forget it.) How long do you have to cook the meat if it is wings instead of legs?

    1. Katerina Petrovska

      Hi Laura!! I have made this recipe with wings and it still took about 2 hours on HIGH, and 3.5 hours on LOW, but I used about 3 pounds of wings.

      1. Rindi Beer

        HI Laura, Do you prefer dry red wine in the recipe or white? I know I have used dry red in tomato sauce bases. I just wanted to make sure.
        The recipe sounds good,

        1. Katerina Petrovska

          I used Sauvignon Blanc in this recipe, but when a recipe calls for wine, I just reach for the stuff that I like to drink. 😀 Chardonnay is my #1 choice.

          1. Katerina Petrovska

            Hi Dorene! Sure! I’d use maybe apple juice or white grape juice and add 1/2 tablespoon vinegar to it.

      2. kimber

        if you were going to substitute the Frank’s sauce for jusy BBQ sauce (it a sissy) would you still add wine or do you have another recipe for BBQ chicken

  3. Harry marshall

    This recipe is over the top, I like hot & spicy so those of you are shy about too hot, this recipe isn’t hot, but unbelievably good. Hats off to this one.

  4. CeaCea

    wow. i was liking your recipes albeit it voiding the meat part altogether (I veganize them) until I read that story. *PEOPLE* r way meaner than any chicken or any non human animal I have encountered. I don’t think death or killing is funny at all and it sadness me that some humans do.

    Be kind. U never know what your next lifetime will bring….but that’s not the only reason 2 think & b gentle & kind.

      1. Julie

        Sorry but I don’t know how to post a quest5ion. Can I use boneless, skinless thighs for this and, if so, should I brown them first. Also can I fill the crockpot with them?

      1. Adria

        I see in the images that the chicken is placed in the slow cooker raw. Do you brown the chicken first? The last time I made one of these slow cooker chicken recipes with raw chicken, the end result was awful. 🙁

        1. Katerina Petrovska

          Hi Adria! I did not brown the chicken beforehand – I almost never do – but I think that’s a personal preference. I also remove the skin before cooking the chicken, but others wouldn’t dream of it! 🙂
          If you want, definitely go ahead and brown the chicken for a few minutes on each side before adding it to your slow cooker, and it will still take around the same time to finish cooking. I hope this helps! 🙂

    1. Katerina Petrovska

      Hi Lisa!!

      Yes, you can absolutely do that, but I would suggest browning the chicken breasts just for a couple of minutes on each side before placing them in the crockpot. Hope you have a chance to try it!

  5. Effk

    Question – these look yummy but I’m confused because every time I use my slow cooker for chicken there’s no “crispiness” to it. However, the chicken in this photo looks crispy with dark spots like it was grilled??? Help!!

    1. Katerina Petrovska

      HI! You can try by browning the chicken in a skillet right before putting it in the slow cooker. That should give the color and a bit of crispiness that you’re looking for.

      1. Leanna

        Alternatively, AFTER the chicken is cooked in slow cooker, transfer to foil-lined baking sheet and broil for 3-5 minutes. That will absolutely give you the crispiness you’re looking for!

    1. Katerina Petrovska

      Hi Kelly!

      Thanks so much for letting me know about that… I’ll fix it right away!!
      However, you can use either/or without adjusting the cooking time. Hope that helps!

        1. Katerina Petrovska

          Yes, I use the full size drumsticks, but I have also used wings following the same method. Also, because the wings are much smaller, I use about 15 to 18 wings.

    1. Katerina Petrovska

      Hi Dorothy!

      The wine is added for extra flavor, but you can also use chicken broth or vegetable broth, instead. Water is okay, too, but it will lack some flavor. Hope that helps! Let me know if you give it a try. Have a great weekend!!

    1. Katerina Petrovska

      HI! I can’t do very spicy, either, and these aren’t that spicy at all. There is a very little kick to it, but it’s not spicy hot. Let me know how it goes!

  6. Embee

    Have been researching foods that were introduced in 1964 for an upcoming 50th Anniversary of the Beatles coming to the US party. ( Feb 7th) And what do you know , Buffalo Chicken Wings is one ! Love this recipe, can’t wait to try it. How many wings would you think would be equal to the 8 -10 drumsticks ?( want to be sure to have enough sauce) Thanks !

    1. Katerina Petrovska

      HI! Well that sounds like so much fun! I would say something like 16 to 20 wings, depending on the size. Have a great time!!

  7. Michelle

    Hello! I too love Franks, but I’m confused as to the 5 ounce bottle. That seems like a tiny bottle. All I ever see is the big ol 23 oz’er.

    1. Katerina Petrovska

      Hi Michelle!! When I go to Sam’s or Costco, I get the big one, but my local grocer carries the 5 oz. bottles, and because that store is only 5 minutes from my house, I mostly use the smaller bottles. 🙂 If you are making this recipe, just use about a cup of Frank’s.

  8. Mick McNeil

    This is on the menu tonight. It’s difficult to get Franks Red Hot sauce in New Zealand, but luckily I have a brother in-law in Chicago that shipped us out some!

  9. Maria | Pink Patisserie

    I am making these for dinner tonight!! They look so yum and I love the story. I’ve heard Macedonia is gorgeous, too want to go there some day.

    1. Katerina Petrovska

      Thank you, Jenny! I used some Chardonnay that I had… you can use any dry white wine, but I think that Chardonnay goes well with chicken. Cheers! 😉

  10. Ash-foodfashionparty

    Hilarious..laughing away.
    The dish looks really good, goto get that buffalo sauce.
    Your story reminds me of days with grammy, how fun that was.

  11. Laura (Tutti Dolci)

    Lol hilarious, I would have stayed far away from chicken too! Love this buffalo chicken, and so glad the slow cooker does all the work ;).

  12. kirsten@FarmFreshFeasts

    Kate,
    A toy. That’s probably not supposed to be a funny mental image, but it is to me. Just goes to show you where my mind’s at these days.

    My son would drop his surly teenage attitude if I served him these–chicken on a bone *and* Franks red hot?! Luckily I’ve got plenty of celery in the garden and a tub of blue cheese crumbles to go alongside.

    Thanks!

  13. Maureen | Orgasmic Chef

    I’ve had chickens for eggs and fertilizer but I’ve never actually killed one. I don’t think I could unless I was starving.

    I could eat these slow cooker buffalo chicken pieces though!

  14. Valerie

    Delish!!
    I can relate to the testy temperament of chickens – my (French) Godmother had chickens and roosters in her backyard, they scared the bejesus out of me! The lurching…the pecking…!! :p

  15. A_Boleyn

    Learning the facts of life on a farm with regards to the fate of the animals is very difficult for a child. I had a similar experience with a basket of baby bunnies later in the summer when we were served a plate of “fried chicken”. My brother revealed the unpleasant truth and I went to bed hungry that night.

    Now, I love fried rabbit. 🙂

    You really need a blue cheese dressing, dip or sauce before you can call it “Buffalo chicken” though.

  16. Galina V

    A great story! I love reading personal stories that go with the recipes. My gran also used to keep chickens, and I hated the geese, they were really mean. Yummy recipe too!

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