Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup buffalo wing sauce
  • 2 tbsp melted butter
  • 1 packet dry ranch seasoning mix
  • 1/2 tsp garlic powder
  • 4 oz cream cheese, softened and cubed
  • 4 brioche buns, split
  • 2 tbsp unsalted butter, for toasting
  • 1/2 cup blue cheese crumbles
  • 2 stalks celery, thinly sliced
  • 2 green onions, thinly sliced

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the buffalo sauce, melted butter, ranch seasoning, and garlic powder. Pour the mixture over the chicken, ensuring every piece is coated.
  3. Cover and cook on Low for 6 to 7 hours until the chicken is tender and easily pulls apart with a fork.
  4. Switch the slow cooker to a low heat setting. Use two forks to shred the chicken directly in the pot.
  5. Stir in the cubed cream cheese, folding it gently until it is completely melted and the sauce is smooth and thick.
  6. Heat butter in a skillet over medium heat and toast the split brioche buns cut-side down until golden and crisp.
  7. Pile the shredded buffalo chicken onto the toasted buns and top with blue cheese crumbles, sliced celery, and green onions.