Crockpot Buffalo Chicken Baked Potatoes

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Are you tired of the same old boring baked potatoes? Looking for a way to spice up your dinner routine? Look no further! In this blog post, we will be sharing a delicious and easy recipe for Crockpot Buffalo Chicken Baked Potatoes. This recipe combines the creamy goodness of baked potatoes with the bold and tangy flavors of buffalo chicken. Get ready to tantalize your taste buds with this mouthwatering dish!

Preparing the Chicken

To start off, you will need 1 lb of chicken breast. Season the chicken with 1 TBSP of dry seasoning, which can include a blend of salt, pepper, paprika, and garlic powder. For an extra kick, add half a cup of Buffalo sauce, such as Sweet Baby Ray’s Mild. The slow cooker will be our secret weapon in creating tender and flavorful chicken. Place the seasoned chicken and Buffalo sauce in the slow cooker, and let it cook on low for 4-6 hours. The result will be juicy, perfectly seasoned chicken that falls apart with a fork.

Preparing the Potatoes

While the chicken is cooking, let’s prepare the star of the dish – the baked potatoes. Start by scrubbing and washing four large potatoes. To achieve a crispy skin, poke holes in the potatoes and coat them with olive oil and salt. There are several methods you can use to cook the potatoes. One option is to cook them in an air fryer for 40-60 minutes, which will give them a deliciously crispy exterior. Alternatively, you can bake them in the oven or even microwave them if you’re short on time.

Assembling the Dish

Once the chicken and potatoes are cooked, it’s time to assemble the Crockpot Buffalo Chicken Baked Potatoes. Begin by shredding the cooked chicken and mixing it with ranch dressing, shredded mozzarella cheese, and additional Buffalo sauce if desired. The ranch dressing adds a creamy element to balance out the spicy flavors of the buffalo chicken.

Now, let’s focus on the potatoes. Cut each potato lengthwise and add a pat of butter to each half. Next, pile on the Buffalo chicken mixture, ensuring that each potato is generously topped. Sprinkle shredded cheddar cheese over the chicken, allowing it to melt slightly. To add a touch of freshness, garnish the potatoes with a dollop of sour cream, chopped bacon bits, and chopped green onions. The combination of flavors and textures in this dish is sure to impress your family and friends.

Crockpot Buffalo Chicken Baked Potatoes Recipe

Crockpot Buffalo Chicken Baked Potatoes are a delicious twist on a classic dish. The creamy and fluffy baked potatoes serve as the perfect vessel for the bold and tangy flavors of buffalo chicken. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing party appetizer, this recipe is sure to satisfy. Give it a try and prepare to be blown away by the explosion of flavors in every bite.

Prep Time10 Min
Cook Time4hrs


  • 1 lb chicken breast
  • 1 TBSP of dry seasoning
  • 1/2 tsp each of salt, pepper, paprika, garlic powder
  • 1/2 of a cup of Buffalo sauce Sweet Baby Ray’s Mild
  • 1 cup of shredded mozzarella
  • 2 tbsp of bottled ranch dressing
  • 4 large potatoes
  • Butter
  • Shredded cheddar cheese
  • Sour cream
  • 4 pieces of bacon cooked and chopped
  • 2 green onions chopped


  1. Add chicken, dry ranch seasoning, salt, pepper, paprika, garlic powder, and buffalo sauce to a slow cooker. Cook on low for 4-6 hours.
  2. Scrub and wash four large potatoes. Poke holes in them and cover them in olive oil and salt. Cook them in the air fryer for 40-60 minutes. You can also bake them in the oven or microwave them.
  3. Shred the chicken. Add ranch dressing, shredded mozzarella cheese, and more buffalo sauce if desired. I usually like to add a little bit more buffalo sauce.
  4. Once potatoes are cooked, add butter, the Buffalo chicken, shredded cheddar cheese, sour cream, bacon bits, and chopped green onions.
  5. Serve and enjoy!

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