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+ servings
Crock Pot Buffalo Chicken Wraps served with ranch dressing on a dinner plate.

Crock Pot Pulled Buffalo Chicken Wraps

Arlene Mobley - Flour On My Face
Enjoy the delicious flavor of Buffalo Chicken Wraps with this simple Crock Pot recipe. Ready in two hours, enjoy this easy pulled buffalo chicken wrap recipe for a quick and tasty meal. Only 4 ingredients to make pulled buffalo chicken!
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 273 kcal

Ingredients  

  • 2.5 lbs. boneless skinless chicken
  • 4 cups low sodium chicken broth
  • 1 large bay leaf
  • ½ teaspoon black pepper
  • 1 cup Buffalo wing sauce
  • 8 medium tortillas or rolls
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Instructions 

  • Place the chicken, chicken broth, bay leaf, salt and ground black pepper into a 6 or 8 quart slow cooker.
  • Place the lid on and slow cook on high for 2 to 3 hours or low for 3 to 4 hours.
  • Remove the chicken from the crock pot and place in a bowl to cool.
  • Carefully pour the broth from the pot through a fine mesh strainer. Discard the solids and reserve a cup of the broth. Set aside.
  • Using two fork shred the chicken into bite size pieces.
  • Return the shredded chicken and ½ cup of chicken broth to the crock pot.
  • Pour one cup of buffalo wing sauce over the shredded chicken in crock pot and stir to coat the chicken.
  • Turn the crock pot on low and slow cook for one hour to heat.
  • Serve the pulled buffalo chicken in a warm tortilla with homemade ranch dressing.

Nutrition

Serving: 1WrapCalories: 273kcalCarbohydrates: 16gProtein: 35gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mgSodium: 1340mgPotassium: 665mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 2mgCalcium: 56mgIron: 2mg
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