Description

Want a vibrant, flavorful meal that’s perfect for lunch, dinner, or a game-day gathering? Slow-Cooker Buffalo Chicken Salad is the ultimate recipe! This dish combines tender, spicy buffalo chicken with crisp romaine, crunchy carrots, creamy avocado, and tangy blue cheese, all drizzled with blue cheese dressing. The slow cooker makes the chicken effortless and juicy

Ingredients

Scale

This recipe serves 4-6 and uses simple ingredients for a bold salad. Here’s what you’ll need for the original (1x) recipe:

For the Buffalo Chicken:
- 1-1/2 pounds boneless skinless chicken breast halves
- 3/4 cup Buffalo wing sauce
- 3 tablespoons butter
- 1 envelope (1 ounce) ranch salad dressing mix
For the Salad:
- 1 package (10 ounces) hearts of romaine salad mix
- 1 cup julienned carrot
- 1 medium ripe avocado, peeled and cubed
- 1/2 cup crumbled blue cheese
- 1/2 cup blue cheese salad dressing

Why These Ingredients Matter

Chicken Breasts: Lean and tender, perfect for shredding.
Buffalo Wing Sauce: Adds spicy, tangy heat.
Butter: Enhances richness and smooths the sauce.
Ranch Dressing Mix: Provides savory, herby flavor.
Romaine Salad Mix: Offers crisp, fresh greens.
Carrot: Adds crunch and sweetness.
Avocado: Brings creamy texture and mild flavor.
Blue Cheese: Contributes tangy, bold taste.
Blue Cheese Dressing: Ties the salad together with creamy tang.

Substitutions and Variations

Chicken: Swap with boneless chicken thighs (same cooking time) or rotisserie chicken (skip slow cooker, mix with sauce).
Buffalo Sauce: Use mild or hot sauce, or make your own with hot sauce and butter.
Butter: Replace with olive oil or omit for lighter flavor.
Ranch Mix: Use 1 teaspoon each dried dill, parsley, and garlic powder.
Romaine: Swap with mixed greens, spinach, or iceberg lettuce.
Carrot: Use shredded red cabbage or sliced bell peppers.
Avocado: Replace with diced cucumber or celery for crunch.
Blue Cheese: Swap with feta, gorgonzola, or omit for a milder salad.
Gluten-Free: Ensure buffalo sauce and ranch mix are gluten-free.
Spicy Salad: Add 1/4 teaspoon cayenne to the chicken or sliced jalapeños to the salad.

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Instructions

Step 1: Prep Your Ingredients

Measure 3/4 cup Buffalo wing sauce, 3 tablespoons butter, 1 envelope ranch salad dressing mix.
Julienne 1 cup carrots (or use pre-shredded).
Peel and cube 1 medium ripe avocado.
Measure 1/2 cup crumbled blue cheese, 1/2 cup blue cheese dressing.
Set out 1 package (10 ounces) hearts of romaine salad mix.

Tip: Cube avocado just before serving to prevent browning; keep ingredients chilled for a crisp salad.

Step 2: Prep the Slow Cooker

Place Chicken: Arrange 1-1/2 pounds boneless skinless chicken breasts in a 1-1/2- or 3-quart slow cooker.
Add Seasonings: Pour buffalo wing sauce over chicken, add butter, and sprinkle ranch dressing mix evenly on top.

Tip: No need to stir; the sauce will coat the chicken during cooking. Use a smaller slow cooker for better flavor concentration.

Step 3: Slow Cook

Cook on Low: Cover and cook on Low for 2.5-3 hours, until chicken reaches an internal temperature of 165°F (74°C) and is tender.

Tip: Check at 2.5 hours with a thermometer; avoid overcooking to keep chicken juicy.

Step 4: Shred Chicken

Remove Chicken: Transfer chicken to a large bowl or cutting board.
Reserve Juices: Reserve 1/3 cup cooking juices from the slow cooker; discard the rest.
Shred Chicken: Using two forks, shred chicken into bite-sized pieces.
Combine: Return shredded chicken and reserved 1/3 cup juices to the slow cooker. Stir to coat and heat through for 5-10 minutes.

Tip: Shred finely for even distribution in the salad; use a slotted spoon to avoid excess sauce.

Step 5: Assemble and Serve

Prep Salad Base: Place romaine salad mix on a large serving platter or individual plates.
Add Toppings: Top with shredded buffalo chicken, julienned carrots, cubed avocado, and crumbled blue cheese.
Drizzle Dressing: Drizzle blue cheese dressing evenly over the salad.
Serve: Serve immediately with extra dressing or buffalo sauce on the side.

Tip: Toss gently before serving for mixed flavors, or keep layered for a pretty presentation.