Description

Ever wanted a bold, zesty salad that’s packed with flavor and easy to whip up? Slow-Cooker Buffalo Chicken Salad is the perfect recipe! This dish combines tender, spicy buffalo chicken with crisp romaine, creamy avocado, and tangy blue cheese for a healthy, satisfying meal.

Ingredients

Scale

For the Buffalo Chicken:
- 1-1/2 pounds boneless, skinless chicken breast halves
- 3/4 cup Buffalo wing sauce
- 3 tablespoons butter
- 1 envelope 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 protein that becomes tender and shreddable in the slow cooker, soaking up the spicy sauce.
Buffalo Wing Sauce: Delivers the signature spicy, tangy flavor of buffalo chicken.
Butter: Adds richness and helps meld the sauce flavors.
Ranch Dressing Mix: Brings a savory, herby note to complement the heat.
Hearts of Romaine: Provides a crisp, fresh base for the salad.
Carrot: Adds crunch and a touch of sweetness.
Avocado: Contributes creamy texture and healthy fats.
Blue Cheese: Offers a tangy, bold flavor that pairs perfectly with buffalo sauce.
Blue Cheese Dressing: Ties the salad together with a creamy, cooling finish.

Substitutions and Variations

Chicken: Swap with boneless chicken thighs for juicier meat or shredded rotisserie chicken (mix with sauce and heat briefly).
Buffalo Wing Sauce: Use a milder hot sauce or mix with barbecue sauce for less heat.
Butter: Replace with olive oil or omit for a lighter dish.
Ranch Dressing Mix: Substitute with 1 tablespoon dried parsley, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
Romaine: Use mixed greens, spinach, or kale for a different base.
Carrot: Swap with shredded cabbage, cucumber, or celery for crunch.
Avocado: Replace with diced tomatoes or omit for a lighter salad.
Blue Cheese: Use feta, goat cheese, or skip for a milder flavor.
Dressing: Try ranch dressing or a yogurt-based dressing for a different creamy element.
Gluten-Free: Check wing sauce and dressing mix for gluten; use gluten-free versions if needed.
Low-Carb: Skip carrots and use extra greens or avocado.

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Instructions

Step 1: Prep Your Ingredients

Pat 1-1/2 pounds boneless, skinless chicken breasts dry with paper towels.
Measure 3/4 cup Buffalo wing sauce, 3 tablespoons butter, and 1 envelope ranch salad dressing mix.
Julienne 1 cup carrots, cube 1 medium avocado, and crumble 1/2 cup blue cheese.
Open 1 package (10 ounces) hearts of romaine salad mix and measure 1/2 cup blue cheese dressing.

Tip: Prepping ingredients upfront makes assembly quick and easy.

Step 2: Cook the Chicken

Place Chicken: Arrange chicken breasts in a 1-1/2- or 3-quart slow cooker.
Add Seasonings: Top with 3/4 cup Buffalo wing sauce, 3 tablespoons butter, and 1 envelope ranch dressing mix.
Cook: Cover and cook on Low for 2.5-3 hours, until a thermometer inserted in the chicken reads 165°F (74°C).

Tip: No need to stir; the sauce will coat the chicken as it cooks.

Step 3: Shred the Chicken

Remove Chicken: Transfer chicken to a cutting board and shred with two forks.
Reserve Juices: Reserve 1/3 cup cooking juices from the slow cooker; discard the rest.
Combine: Return shredded chicken and reserved juices to the slow cooker and stir to coat. Heat through for 5 minutes.

Tip: Shredding finely ensures the chicken soaks up the spicy sauce evenly.

Step 4: Assemble the Salad

Prepare Base: Place 10 ounces hearts of romaine salad mix in a large serving dish or divide among plates.
Add Toppings: Top with shredded buffalo chicken, 1 cup julienned carrots, 1 cubed avocado, and 1/2 cup crumbled blue cheese.
Drizzle Dressing: Drizzle 1/2 cup blue cheese dressing over the salad.

Step 5: Serve

Serve immediately to keep the salad crisp and fresh.