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Home » Recipes

Buffalo Chicken French Bread Loaf

Published: January 21, 2016 | Updated: February 16, 2019 | By Ashlee

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This shredded buffalo chicken is easy to make – in the instant pot or in the slow cooker! Frozen or thawed chicken can be used so it’s even easier than you ever imagined and so tasty!

instant pot buffalo chicken french bread loaf

I’ve always loved hot spicy food, and buffalo chicken has always been a FAVORITE flavor of mine! And of course now there are s many different variations, not just fried wings drenched in buffalo sauce! I love every variation.  So when we decided to have a fun game day food blogger get together I had to make one buffalo chicken recipe.

This recipe is not only delicious, but EASY! The shredded chicken starts in the pressure cooker or slow cooker, so it doesn’t take a ton of effort to make this dish.  Even easier? Use a hand mixer to shred the chicken! This shredded chicken can be used in quite a few various ways, I’ll share more variations later.  This one is easy to serve, easy to personalize and popular

slow cooker buffalo chicken baked bread

buffalo chicken french loaf

Buffalo Chicken French Bread Loaf

how to make amazing shredded buffalo chicken in the instant pot or in a slow cooker!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 12 minutes
bake time: 8 minutes
Total Time: 40 minutes
Servings: 15 servings
Calories: 115kcal
Author: Ashlee Marie
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Ingredients

  • 3 boneless skinless chicken breasts (frozen is fine)
  • 1 C bottle Frank's Buffalo Sauce
  • 1/2 C chicken broth
  • 1 1/2 Tbsp Ranch Dressing Mix (1/2 pkg)
  • 4 Tbsp butter
  • 2 cloves garlic
  • 8 oz shredded monterey jack cheese
  • crumbled blue cheese
  • loaf french bread
US Customary - Metric

Instructions

  • SLOW COOKER - Put the chicken, buffalo sauce, broth, ranch dressing, butter and garlic in the crock pot an cook on low for 6 hours (high for 3)
  • INSTANT POT - Put the chicken, buffalo sauce, broth, ranch dressing, butter and garlic in the instant pot and set the pressure cooker for 12 mins if the breast is thawed and 15 mins if they were frozen.
  • preheat the oven to 400
  • Shred the chicken - you can use forks, a hand mixer or meat claws -  I do it right in the crockpot, but you can take it out if you want, just put it back in to mix the sauce in
  • slice bread lengthwise and spread chicken evenly across the top of both halves
  • top with the monterey jack
  • place in the oven for 8 mins, the cheese will melt
  • top with blue cheese crumble (as much or as little as you like
  • slice and serve!

Video

Nutrition

Calories: 115kcal | Carbohydrates: 1g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 766mg | Potassium: 102mg | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

toasted buffalo chicken french bread loaf instant pot

Related Posts:

  • Instant Pot Teriyaki Chicken
    Instant Pot Teriyaki Chicken
  • Instant Pot Coconut Curry Chicken recipe and video
    Instant Pot Coconut Curry Chicken recipe and video
  • Instant Pot Coconut Rice
    Instant Pot Coconut Rice

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Michele @ Queenbeebaker

    February 1, 2018 at 4:48 am

    5 stars
    That looks SERIOUSLY delicious! Perfect for Superbowl!

    Reply
    • Ashlee Marie

      January 4, 2020 at 2:02 am

      oh it’s seriously so delicious

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