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Slow Cooker Buffalo Brisket

Slow Cooker Buffalo Brisket

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This buffalo meat dish is very tender and can be adjusted to fit your preference. This recipe can also be used for beef but will take longer to cook.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet


  1. Lightly coat the inside of a slow cooker with olive oil and place the brisket in the bottom of the cooker. Sprinkle in the onion, garlic, and basil; season with salt and pepper.
  2. Pour the chicken broth and water. Cook on LOW, covered, until brisket is tender, 6 to 10 hours, basting meat several times to moisten.
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Did not care for this recipe. After 6 1/2 hours in slow cooker it was not very tender and really did not have much flavor.


My finished results were excellent! The buffalo literally fell apart. The meat was tender and flavorful. Two thumbs up.


I tried to make this exactly as written. My brisket was a little smaller, at 2.55 lbs. I basted at 2 hours, but since the brisket was swimming in broth, I didn't baste again. I did informal fork tests for tenderness at 6 and 8 hours, and since I was getting pretty hungry, took it out at 9 hours. I carved off about a third of the meat and let the rest cook for one more hour (the full 10). The meat was fairly tender, enough to cut small pieces with the edge of a fork and not needing a knife. But I found the flavor kind of boring. I ate it all, certainly - it just wasn't anything special. This was my first brisket of any kind, and this recipe didn't make the meat shine. As a small bonus, though, the leftover broth made several bowlfuls of decent tasting soup, as is. I probably won't make this recipe again, though.