Looking for bold flavor without the fuss? These Crispy Buffalo Ranch Chicken Thighs – Slow Cooker Style deliver spicy buffalo heat, herby ranch notes, and juicy chicken in one pot. The slow cooker handles the cooking so the sauce seeps in, then you crisp the skin at the end for a perfect contrast. It’s a fun twist on crockpot classics with a spicy kick.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Bone‑in, skin‑on chicken thighs | 6 thighs |
| Buffalo sauce (hot sauce + butter mix) | ½ cup |
| Ranch seasoning mix (dry) | 1 packet or 2 Tbsp homemade |
| Garlic powder | 1 tsp |
| Salt & black pepper | To taste |
| Butter, melted | 2 Tbsp |
| Green onion slices (for garnish) | a few Tbsp |
| Celery sticks, for serving (optional) | As needed |
Instructions
- Lightly grease your slow cooker insert (or use a liner).
- Season each chicken thigh with salt, pepper, and garlic powder; place skin side up.
- In a small bowl, whisk together buffalo sauce, ranch seasoning, and melted butter.
- Pour this sauce over and around the chicken thighs.
- Cover and cook on Low for 4–5 hours or High for 2½–3 hours until chicken is cooked through.
- For crispy skin, preheat your broiler (or oven to 220 °C). Transfer thighs to a baking sheet skin side up and broil for 3–5 minutes until the skin crisps and the sauce caramelizes.
- Remove carefully, garnish with sliced green onions, and serve with celery sticks if desired.
Serving Suggestions
- With ranch or blue cheese dressing for dipping
- Over a bed of steamed rice or cauliflower rice
- With roasted vegetables or a crisp salad
- Alongside celery and carrot sticks for a classic combo
Estimated Nutrition (per thigh approx.)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 250–280 kcal |
| Protein | ≈ 20–22 g |
| Total Fat | ≈ 16–18 g |
| Carbohydrates | ≈ 2–4 g |
Tips & Variations
- If you prefer less heat, use mild buffalo sauce or reduce ranch seasoning.
- Use boneless thighs for easier serving—just watch cooking time.
- Add a splash of broth if sauce seems too thick during slow cooking.
- To intensify flavor, toss thighs in hot sauce again just before crisping.
- Serve with cooling sides like ranch dip or veggie sticks.
Crispy Buffalo Ranch Chicken Thighs – Slow Cooker Style
- Total Time: 5 hrs 5 mins
- Yield: 6 servings
Description
These Crispy Buffalo Ranch Chicken Thighs are bold, juicy, and finished with a crisp skin. Made in the slow cooker then broiled for the perfect texture, they’re spicy, tangy, and deeply satisfying.
Ingredients
Bone-in, skin-on chicken thighs – 6 thighs
Buffalo sauce – ½ cup
Ranch seasoning mix – 1 packet or 2 Tbsp
Garlic powder – 1 tsp
Salt & black pepper – to taste
Butter, melted – 2 Tbsp
Green onion (garnish) – sliced
Celery sticks – optional for serving
Instructions
1. Lightly grease the slow cooker or use a liner.
2. Season chicken thighs with salt, pepper, and garlic powder.
3. Place chicken skin-side up in the slow cooker.
4. In a small bowl, combine buffalo sauce, ranch mix, and melted butter.
5. Pour the sauce over and around the chicken.
6. Cover and cook on Low for 4–5 hours or High for 2½–3 hours.
7. Preheat broiler and transfer cooked thighs to a baking sheet.
8. Broil for 3–5 minutes to crisp the skin.
9. Garnish with green onions and serve with celery if desired.
Notes
You can use boneless thighs for faster cook time.
For more heat, add extra hot sauce before broiling.
Serve with a side of ranch or blue cheese dip.
- Prep Time: 5 mins
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 280
- Sugar: 1g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 105mg
Keywords: buffalo ranch chicken, slow cooker chicken thighs, crispy crockpot chicken, spicy chicken crockpot
Frequently Asked Questions
Will the skin get soggy in the slow cooker?
Yes, usually. That’s why finishing under the broiler or in a hot oven crisps it right up again.
Is this gluten‑free?
Yes, if your buffalo sauce and ranch seasoning are gluten‑free. Always check labels for hidden gluten.
Can I make this in the oven only?
Yes. Roast at about 200 °C for 25–30 minutes, then finish under high heat to crisp the skin. Just baste occasionally with sauce.
How do I store leftovers?
Let cool, then refrigerate in an airtight container for up to 3 days. Reheat in the oven to help maintain crispness.
Can I freeze these?
Yes. Freeze before crisping stage. When reheating, thaw and crisp again in the oven or air fryer.
Conclusion
If you want slow cooker ease but crave a crispy, bold finish, these Crispy Buffalo Ranch Chicken Thighs – Slow Cooker Style hit the mark. The spicy ranch glaze seeps into the meat, then the broiler gives you that extra crisp layer. Grab your celery and dig in.