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Easy Crockpot Buffalo Chicken Sliders

Easy Crockpot Buffalo Chicken Sliders - featured image
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Tender, spicy, and tangy slow-cooked chicken shredded and mixed with a rich buffalo sauce, served on soft Hawaiian rolls. This hands-off recipe is perfect for parties, game days, or easy weeknight dinners.

Ingredients

Scale
  • 2 to 3 pounds boneless, skinless chicken breasts
  • 1 cup Frank’s RedHot buffalo sauce (or similar vinegar-based hot sauce)
  • 1/4 cup unsalted butter, melted
  • 3 to 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 package Hawaiian rolls or soft slider buns
  • Blue cheese dressing, for dipping
  • Ranch dressing, for dipping
  • Celery sticks, for serving
  • Carrot sticks, for serving

Instructions

  1. In a medium bowl, whisk together the buffalo hot sauce, melted butter, minced garlic, and apple cider vinegar until smooth and emulsified.
  2. Place the chicken breasts into the slow cooker. If the breasts are very large, cut them in half to ensure even cooking.
  3. Pour the prepared sauce mixture over the chicken, ensuring every piece is coated. Drizzle any remaining sauce from the bowl into the pot.
  4. Cover the slow cooker and cook on the low setting for 6 to 7 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  5. Remove the chicken from the pot and place it on a cutting board or back into the pot. Use two forks to pull the meat apart into shreds, discarding any large pieces of fat or gristle.
  6. Stir the shredded chicken back into the remaining sauce in the slow cooker. Let it sit on the ‘warm’ setting or low heat for about 10 minutes to absorb the flavors.
  7. Slice the Hawaiian rolls in half horizontally. Place the bottom half of the rolls in a baking dish.
  8. Top the rolls generously with the buffalo chicken mixture. Optionally, sprinkle with shredded cheese and broil for 2-3 minutes to melt.
  9. Serve immediately with the top half of the buns, celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.

Notes

[‘Do not rush the cooking process by using the high setting, as this can make the chicken tough and dry.’, ‘If the sauce looks thin after cooking, turn the slow cooker to high with the lid off for the last 20 minutes to reduce the liquid.’, ‘Let the chicken rest in the sauce for at least 10 minutes after shredding to allow fibers to reabsorb liquid.’, ‘For a milder version, reduce hot sauce by half and replace with mild salsa or extra butter.’, ‘Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months (without buns).’]

Nutrition

Keywords: buffalo chicken, crockpot recipe, slow cooker, sliders, party food, game day snacks, easy dinner, chicken sliders, buffalo sauce

Find it online: https://perkypan.com/easy-crockpot-buffalo-chicken-sliders-best-party-recipe/