Easy Crockpot Buffalo Chicken Sliders: 5-Ingredient Best Recipe
These Easy Crockpot Buffalo Chicken Sliders are the perfect game day or potluck dish. Made with just five simple ingredients and a slow cooker, they deliver tender, tangy, and spicy shredded chicken piled onto soft buns with melty provolone cheese.
- Prep Time: 5 minutes
- Cook Time: 4 hours (on LOW) or 2.5 hours (on HIGH)
- Total Time: 4 hours 15 minutes (on LOW) or 2 hours 40 minutes (on HIGH)
- Yield: 12 sliders 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (about 3 to 4 medium breasts)
- 1 cup buffalo wing sauce (recommended: Frank’s RedHot Original)
- 4 tablespoons unsalted butter, cut into small pieces
- 1 ounce packet ranch seasoning mix (about 2 to 3 tablespoons)
- 12 slider buns (recommended: Hawaiian sweet rolls)
- 12 slices provolone cheese
- Optional garnishes: blue cheese crumbles, chopped green onions, extra ranch dressing
Instructions
- Place the boneless, skinless chicken breasts in the bottom of your slow cooker. Trim off any visible fat. Season lightly with salt and pepper if desired.
- Pour the buffalo wing sauce evenly over the chicken. Scatter the pieces of unsalted butter on top and around the edges. Sprinkle the entire packet of ranch seasoning mix over everything. Do not stir.
- Cover and cook on LOW for 4 hours or on HIGH for 2.5 hours, until the chicken is fork-tender and easily shreds.
- Carefully remove the chicken from the slow cooker and shred using two forks or a hand mixer on low speed for about 30 seconds. Return the shredded chicken to the slow cooker and stir into the sauce. Let sit in the warm sauce for 10 minutes.
- Preheat oven to 350°F (175°C). Slice the pack of slider buns in half horizontally, keeping them connected. Place the bottom half on a baking sheet or in a 9×13 inch dish.
- Spoon the shredded buffalo chicken evenly over the bottom buns. Layer the provolone cheese slices on top. Place the top half of the buns over the cheese. Brush any extra sauce from the crockpot over the top buns.
- Bake for 10 to 12 minutes, until the cheese is melted and the buns are lightly golden. Serve warm.
Notes
For best results, use thawed chicken breasts for even cooking. Let the shredded chicken rest in the sauce for 10 minutes before assembling to absorb flavor. Toasting the assembled sliders in the oven is key for crispy buns and melted cheese. Leftover shredded chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 8
- Sodium: 780
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 24
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