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A white plate with three buffalo chicken sliders topped with a pickle and a side of celery sticks and buffalo sauce.

Buffalo Chicken Sliders (in Crockpot)

Tender shredded buffalo chicken made hands-off in the slow cooker, piled on soft slider rolls with melty cheese. Easy, crowd-pleasing, and heat-adjustable.
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Author Kori
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 358 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • ⅓ cup buffalo wing sauce (plus extra to taste)
  • 5 tablespoons unsalted butter, divided (2 tablespoons to optionally brush on rolls)
  • 1½ tablespoons dry ranch seasoning mix
  • ½ teaspoon celery salt
  • 1 teaspoon brown sugar
  • 1 teaspoon apple cider vinegar
  • 12 slider rolls Hawaiian-style or dinner rolls
  • 6 to 8 slices provolone or Monterey Jack halved (optional)
  • Optional for serving: Hot sauce, ranch dressing or blue cheese dressing, pickle chips, shredded lettuce or a celery slaw.

Instructions
 

  • Add chicken, hot sauce, 3 tablespoons butter, ranch seasoning, garlic powder, onion powder, brown sugar, and vinegar to the slow cooker. Toss to coat.
    Adding all of the buffalo chicken slider slow cooker ingredients to the pot.
  • Cook on Low 4 to 5 hours or High 2 to 3 hours, until the chicken shreds easily.
    Slow cooking crockpot buffalo chicken sliders.
  • Shred chicken in the cooker with two forks and stir to coat in sauce. Taste and add a pinch of salt if needed.
    Removing the cooked buffalo chicken and shredding on a cutting board.
  • Split rolls. Pile buffalo chicken onto the bottoms, add cheese if using, then cap with the tops.
    Assembling the crockpot buffalo chicken sliders on a white plate.
  • Optional oven finish: Arrange assembled sliders in a baking dish, brush tops with 2 tablespoons melted butter and sprinkle with seeds if using. Cover with foil and bake at 375°F for 8 to 10 minutes (or broil 1 to 2 minutes) until warm and the cheese melts.
  • No-oven option: Place cheese over the chicken in the slow cooker, cover 3 to 5 minutes to melt, then assemble.

Video

Notes

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS
Use thighs (or a mix) for extra juiciness and avoid overcooking breasts. Adjust the heat by adding butter for a milder flavor or extra hot sauce after shredding. Lightly toast or bake assembled sliders to prevent the rolls from getting soggy. For parties, keep the chicken warm and assemble to order.
VARIATIONS
Honey-Buffalo: stir in 2 tablespoons honey after shredding; Garlic-Parmesan: add ½ teaspoon extra garlic powder and toss finished sliders with 2 tablespoons grated Parmesan; Ranchy: use 2 tablespoons ranch mix or drizzle ranch on the meat; Blue Cheese: add ½ cup crumbles before melting; Dip-Style: mix in 4 ounces softened cream cheese; Dairy-Free: skip cheese and finish with crunchy celery slaw.
SERVING SUGGESTIONS
Top with pickle chips, shredded lettuce or celery slaw, and a drizzle of ranch or blue cheese; serve with oven fries, a green salad, or corn on the cob; for a buffet, set out toppings and let everyone build their own.

Nutrition

Calories: 358kcalCarbohydrates: 18gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 132mgSodium: 1369mgPotassium: 573mgFiber: 0.1gSugar: 5gVitamin A: 337IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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