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Easy Slow Cooker Buffalo Chicken Sliders: Best Game Day Recipe

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These Easy Slow Cooker Buffalo Chicken Sliders are the ultimate game day recipe. The chicken is cooked low and slow in a spiced broth, then shredded and tossed in a buttery buffalo sauce, served on toasted Hawaiian rolls with ranch or blue cheese dressing.

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken breasts
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 cup (240ml) hot sauce (Frank’s RedHot recommended)
  • 1/2 cup (113g) unsalted butter, melted
  • 1 packet (about 1 ounce/28g) ranch dressing seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 12 Hawaiian sweet rolls
  • Ranch or blue cheese dressing for serving
  • Shredded lettuce for serving
  • Pickle slices (optional) for serving

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker in a single layer. Pour the chicken broth around the chicken. Sprinkle the ranch seasoning mix, garlic powder, and onion powder evenly over the chicken. Do not add the hot sauce or butter yet.
  2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165°F (74°C).
  3. While the chicken cooks, make the buffalo sauce: In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Whisk in the hot sauce until fully combined. Set aside.
  4. Once the chicken is cooked, carefully transfer it to a cutting board or large bowl. Use two forks to shred the chicken into bite-sized pieces. Discard any large pieces of fat or gristle. Drain and discard most of the cooking liquid from the slow cooker, leaving just a couple of tablespoons.
  5. Return the shredded chicken to the slow cooker. Pour the prepared buffalo sauce over the chicken. Stir everything together until the chicken is evenly coated. Cover and cook on LOW for another 20 to 30 minutes.
  6. Preheat your oven to 350°F (175°C). Slice the Hawaiian rolls in half horizontally, keeping them connected as a whole slab. Place them on a baking sheet, cut-side up. Bake for 5 to 7 minutes, until lightly golden and slightly crisp.
  7. Place the bottom half of the toasted rolls on a serving platter. Using a slotted spoon to drain excess sauce, pile the buffalo chicken evenly over the bottom rolls. Top with a generous drizzle of ranch or blue cheese dressing, a handful of shredded lettuce, and a few pickle slices if using. Place the top half of the rolls on top and press down gently.
  8. Use a sharp serrated knife to slice the slab of sliders into individual portions. Serve warm with extra ranch or blue cheese dressing on the side for dipping.

Notes

Do not skip the broth cook; it keeps the chicken moist. Drain the cooking liquid after shredding to avoid watery sauce. Toast the buns to prevent sogginess. Use a slotted spoon when piling chicken onto rolls. Let the shredded chicken rest in the sauce on warm for 30 minutes to an hour for best flavor.

Nutrition

Keywords: buffalo chicken sliders, slow cooker sliders, game day recipe, buffalo chicken, Hawaiian roll sliders

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