This is for all of you Buffalo Chicken fans out there. I LOVE buffalo chicken. Not the wings (sorry! not a bone person), but I love the boneless ones. Probably a crime to some of you, but there you go. Whenever we are at a restaurant that has buffalo chicken, I always have to fight myself as to whether I want to get some or not. I usually do. So good.

So, as I was pondering on the yumminess of buffalo chicken, I started doing some searching to try to find a buffalo chicken recipe that would be a little different, but just as tasty as my beloved buffalo chicken, and maybe even a little less messy. I found this recipe for the chicken, but it was for a buffalo chicken sandwich. That sounded good, but not exactly like what I was hoping for. I modified the recipe a little, and decided to couple it with one of my other favorites – nachos. The “Game Day” Buffalo Chicken Nacho was born! πŸ™‚

Game Day Buffalo Chicken Nachos

These little bad boys are SOOOOO good. The chicken turned out tasting just like my beloved buffalo chicken, and it was perfect as a nacho. My husband came home and had two plates full of them. And I had two plates full of them. They wereΒ that good. Pepper jack cheese is a good pairing, but mozzarella or provolone, or possibly cheddar would work fine too. You could also top with black beans, salsa, whatever makes your nacho heart happy. I am a purist, so I just stuck with the cheese and the buffalo chicken, but go wild. πŸ™‚


Buffalo Chicken Nachos


  • 2 lbs. chicken breast or tenderloin
  • 1-12 oz. bottle Frank's buffalo wing sauce
  • 1/2 of 1 oz. packet of Ranch dressing mix
  • 1-1/2 Tbs. butter, melted
  • Pepper Jack cheese (I used the shredded Kraft kind with the cream cheese mixed into it)
  • Tortilla chips
  • And your "coolants": carrots, celery, Bleu Cheese dressing (or Ranch), etc.


  1. Put the chicken, HALF of the bottle of the buffalo sauce, and your Ranch dressing mix into your crock pot and let it cook on low for 4-5 hours (for tenderloin) or 6-7 hours (for breast).
  2. Shred the chicken and pour most of the remaining buffalo sauce in, as well as your butter. Let the chicken keep cooking for 30 min. to soak up the sauce.
  3. Place a layer of tortilla chips on a plate. Top with some of the shredded buffalo chicken and some pepper jack cheese. Melt cheese in microwave if needed.
  4. ENJOY!!! πŸ™‚


Do NOT leave the butter out. That is what helps it taste like "buffalo wings" instead of "spicy buffalo chicken". The fat from the butter MAKES the recipe.

I already put this in the recipe notes, but I want to reiterate it again – DO NOT TRY TO BE “HEALTHY” AND LEAVE OUT THE BUTTER! I tried the chicken BEFORE the butter, and it tasted like spicy buffalo chicken, which was okay. After I put the butter in – HEAVEN! It tasted like beautiful buffalo wings. The fat is important. Don’t try to tell yourself that you are going to make this healthy by leaving the butter out. You just put a whole bottle of wing sauce in the chicken, which has quite a bit of sodium, and you’re about to put the chicken on crackers and cover it with cheese. This is an indulgence, not a healthy snack. PUT THE BUTTER IN!

Also, right after I shredded the chicken, but before I put the extra sauce in, I tried the chicken. It tasted really spicy to me. I remembered then, thankfully, that Ranch mix can make things taste (surprisingly, at least to me) spicy. I added the extra buffalo sauce with my eyes half-closed because I was sure it would just spice me out. The buffalo sauce actually HELPED the spiciness. AND, adding butter in will help cool it down a bit. My chicken came out with a perfect standard “spice” of a buffalo wing. Just your normal, not-super-spicy but not-super-mild variety. The chips and cheese help to cool it down a bit too.

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