If you’ve been around here a while, you might remember my original Slow Cooker Buffalo Pulled Chicken Sandwich with Bleu Cheese Coleslaw. Consider this the reboot. Bigger flavor, better texture and an absolutely next-level slaw. This time, I went all in with a full packet of ranch seasoning in the chicken, then let it slow-cook an extra hour with butter (yes, butter is the total game-changer) after shredding. The result? Richer, juicier, more irresistibly “buffalo” pulled chicken.

And the coleslaw? Completely rebuilt from scratch. A homemade Creole Blue Cheese Ranch dressing packed with dill, garlic and onion powder, creamy tang and bold Creole spice… then finished with crumbles of blue cheese for that cool, savory kick that balances the heat perfectly. It’s over-the-top good and honestly steals a bit of the spotlight.

Bonus: Skip the frozen fries and serve these sandwiches with my Air-Fried Duck Fat Skinny Fries dusted with truffle sea salt. Trust me, it’s the move.

This make enough for four servings + some leftovers.

Ingredients

Ingredients for Buffalo Pulled Chicken

• 2 large boneless, skinless chicken breasts
• 1 packet of Hidden Valley Ranch Seasoning
• 1 – 12 oz bottle of buffalo wing sauce (I used Frank’s)
• 2 tbsp unsalted butter
• 4 brioche buns, toasted just before serving

Ingredients for Creole Blue Cheese Ranch Coleslaw

• 1/2 large head of cabbage, sliced thin
• 1 cup mayonaisse
• 1 cup sour cream
• 1/2 cup buttermilk (or milk/half and half with lemon juice)
• 1 tbsp dried dill
• 1 tbsp Creole seasoning (I love Tony Chachere’s)
• 1 tsp garlic powder (or to taste)
• 1 tsp onion powder (or to taste)
• 1/2 cup + blue cheese, crumbled

Instructions

How to make Slow Cooker Buffalo Pulled Chicken

1. Add the chicken.
   Place the chicken in your slow cooker and sprinkle the Ranch dressing packet evenly over the top.
2. Pour in the buffalo sauce.
   Add about ¾ of the buffalo sauce to the slow cooker, reserving the rest for later.
3. Set the slow cooker to LOW for 6–7 hours flipping the breast about half way through the cooking (or HIGH for 3–4 hours if you need it quicker).
4. Shred the chicken.
   About an hour before serving, use two forks to shred the chicken directly in the slow cooker.
5. Finish the sauce.
   Add 2 tablespoons of unsalted butter and the remaining buffalo sauce.
6. Stir to combine and let the chicken continue cooking for the final hour so it absorbs all that spicy, buttery goodness.

How to make Creole Blue Cheese Ranch Coleslaw

1. Make the dressing.
   In a medium bowl, whisk together: mayonnaise, sour cream, buttermilk, dill, Creole seasoning, garlic powder and onion powder.
2. Taste and adjust.
   You’re aiming for a spicy ranch-style dressing with a bit of tang and heat.
3. Add the blue cheese.
   Stir in the crumbled blue cheese until the dressing is chunky and well mixed.
4. Dress the cabbage.
   In a large bowl, add the shredded cabbage. Add a few spoonfuls of the dressing, toss, taste, and adjust as needed.
5. Chill the coleslaw in the refrigerator until ready to serve. Add a little more dressing just before serving if it needs a refresh.

How to Plate & Serve

For the best presentation and the best bite, build your sandwich with balance and height:

1. Toast the Buns
   Lightly toast brioche or potato buns to give them structure. This keeps the bread from getting soggy and adds a little buttery crunch.
2. Layer the Buffalo Pulled Chicken
   Use tongs to place a generous mound of the buffalo chicken onto the bottom bun, letting a little sauce drip over the sides, it makes the plate look intentional and craveable.
3. Add the Creole Blue Cheese Ranch Slaw
   Spoon a heaping amount of slaw over the chicken. The contrast of bright cabbage, creamy dressing and orange buffalo sauce looks gorgeous and gives the sandwich height.
4. Top It Just Right
   Add the top bun slightly offset so you can see the layers. Secure with a sandwich pick if serving to guests.
5. Optional: Add Bread & Butter Pickles
   For a sweet, tangy crunch that cuts through the heat of the buffalo chicken and the richness of the blue cheese dressing, add a few bread & butter pickles right on top of the slaw before putting on the bun. They brighten the whole sandwich and give each bite an extra pop.
6. Serve With Fries (Highly Recommended)
   Plate with a side of your Air-Fried Duck Fat Skinny Fries with Truffle Sea Salt. A small ramekin of extra buffalo sauce or ranch on the side adds a nice finishing touch.

Did you try this easy Buffalo Pulled Chicken sandwich? Let us know in the comments. Check out some of our other Slow Cooker recipes. Please consider following us on IG, X, FB, PI, BSky or TT.