Pulled Buffalo Chicken: 3 Ways to Cook (Stovetop, Crockpot or Instant Pot)

Stovetop Method:

1. Add the chicken, buffalo sauce and salt to a large pot; toss to combine.
2. Set to medium heat. Bring the buffalo sauce to a simmer and then cover with a lid. Cook for about 25 minutes or until the chicken is fully cooked. Lower heat as needed to prevent the sauce from burning.
3. Remove the chicken breasts from the pot and use two forks to shred the meat. Add the meat back to the pot and toss with the remaining buffalo sauce in the pot.

Crockpot Method:

1. Add the chicken, salt and 1 cup (8-oz.) buffalo sauce to the Crockpot. Toss to combine. Cook on low for 6-7 hours or high for 3-4 hours.
2. Remove the chicken breasts from the Crockpot and use two forks to shred the meat.
3. Discard the remaining liquid from the Crockpot (or keep for extra juicy chicken) then add the meat back and toss with the remaining 1/2 cup (4-oz.) of buffalo sauce.

Instant Pot Method:

1. Add the chicken, salt and 1 cup (8-oz.) buffalo sauce to the Instant Pot. Toss to combine. Make sure to get a layer of sauce on the bottom so it doesn't burn. Close the lid, turn the pressure valve to “Sealing” and press “Pressure Cook” on High for 12 minutes.
2. After it’s done, turn the pressure valve to “Venting” for quick release. Remove the chicken breasts and use two forks to shred the meat.
3. Discard the remaining liquid from the Instant Pot (or keep for extra juicy chicken) then add the meat back and toss with the remaining 1/2 cup (4-oz.) of buffalo sauce.

To Serve:

1. Serve on a hamburger bun with coleslaw (I like to mix mine with mayo, a little sugar and vinegar) and more buffalo sauce if desired and enjoy!