Add the chicken to your crockpot. Add softened cream cheese, Greek yogurt, hot sauce, garlic, and onion powder. Then, stir to mix and chicken is completely coated.
Cover and cook on high for 3-4 hours, until cooked through.
Remove the chicken breasts, shred with two forks and return the shredded chicken to the crock pot. Stir into the sauce until well mixed.
Add in the blue cheese (if using) and allow the mixture to sit for about 15 minutes to let the chicken absorb all the juices and flavors. You can either turn off the crock pot or use the warm setting. Enjoy!
The cheese will appear to separate as it cooks, but don't worry it will be the right consistency after the chicken is shredded and then the mixtures cools.
Adding the blue cheese is optional. If you're not a fan, you can leave it out.
This Slow Cooker Buffalo Chicken is wonderful leftover the next day. Just reheat and eat!
Slow cooker variations: The exact heat and speed of cooking can vary between different crockpots. Some crockpots, especially newer models, may cook hotter and faster than others so modify the recipe accordingly.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!