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Easy Crockpot Buffalo Chicken Sliders: Best Party Recipe

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These crockpot buffalo chicken sliders are the ultimate set-it-and-forget-it party dish. Tender, shredded chicken simmers in a tangy, buttery buffalo sauce with ranch seasoning, then gets piled onto soft slider buns with blue cheese and coleslaw for a crowd-pleasing meal that requires almost no effort.

Ingredients

Scale
  • 2 pounds (900 g) boneless, skinless chicken breasts
  • 1 cup (240 ml) Frank’s RedHot Original Cayenne Pepper Sauce
  • 4 tablespoons (56 g) unsalted butter
  • 1 ounce (28 g) packet ranch dressing mix
  • 12 to 16 slider buns (Hawaiian rolls recommended)
  • 1/2 cup (60 g) blue cheese crumbles (optional)
  • 2 cups (180 g) coleslaw mix (optional)
  • Salt and black pepper to taste

Instructions

  1. Lightly spray the inside of a 4- to 6-quart slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom in a single layer.
  2. In a medium bowl or liquid measuring cup, whisk together the hot sauce and ranch seasoning mix until mostly dissolved. Pour over the chicken, making sure each piece is coated. Place the butter pieces on top of the chicken.
  3. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  4. Turn off the slow cooker or switch to warm. Remove the chicken to a cutting board and shred with two forks, or use a hand mixer on low speed in a large bowl.
  5. Return the shredded chicken to the slow cooker with the sauce. Stir well to coat. Let sit on warm for 10 to 15 minutes to absorb the sauce. Taste and adjust seasoning if needed.
  6. Optional: Preheat oven to 350°F (175°C). Split slider buns and place cut-side up on a baking sheet. Bake for 3 to 5 minutes until lightly golden and warm.
  7. Assemble sliders: Place a generous scoop of buffalo chicken on the bottom half of each bun. Top with blue cheese crumbles and coleslaw if using. Place the top bun on and serve immediately.

Notes

For best results, use the low setting and do not overcook the chicken. Toasting the buns prevents sogginess. The chicken tastes even better the next day. For a milder version, reduce hot sauce to 3/4 cup and add 1/4 cup chicken broth. For extra heat, add cayenne pepper or sriracha.

Nutrition

Keywords: crockpot buffalo chicken sliders, slow cooker buffalo chicken, party sliders, game day recipe, easy buffalo chicken

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