This crockpot buffalo chicken practically makes itself: boneless chicken breasts go into the slow cooker with garlic powder, onion powder, smoked paprika, and a good crack of black pepper, then get doused in Frank's RedHot and pieces of butter that melt down into a glossy, tangy sauce. A few hours on low and the chicken shreds effortlessly with two forks, soaking up every bit of that spicy, buttery liquid before you toss it all back together for maximum coverage. It's the kind of low-effort, high-reward dinner that works for game day, meal prep, or piling onto a big salad, and it's a solid pick for a gluten free table. Finish it with a scatter of crumbled blue cheese and crisp celery for that classic buffalo wing contrast, or skip the toppings and just eat it straight out of the bowl — either way, the sauce is the real star.
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Pat the chicken breasts dry and place them in a single layer in the slow cooker insert. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over both sides.
Pour the hot sauce over the chicken, then scatter the butter pieces on top and add the apple cider vinegar and Worcestershire sauce.
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