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Crock Pot Buffalo Chicken Sliders

These Crock Pot Buffalo Chicken Sliders with Ranch Celery Slaw are so easy to make with just chicken breasts, buffalo wing sauce and an easy (but optional) slaw topping!

BUFFALO CHICKEN SLIDERS WITH RANCH CELERY SLAW

I thought I’d make a little twist on the usual Buffalo Chicken Wings. I wanted to have all the flavor of the favorite chicken wing, but maybe turn it into something a little more filling and a bit more cost effective. The ranch celery slaw on this really takes it over the top!

two smalll buffalo chicken sliders with celery slaw on a white plate with two sliced pickles and potato chips.

TIPS FOR MAKING BUFFALO CHICKEN SLIDERS: 

  • I try to use frozen chicken breasts (when I can) for slow cooker recipes. They are usually cheaper than their raw counterpart and they cook up really nicely in most crock pot meals. Some do tend to be on the smaller side though. So if yours are small, you may want to add an extra one into the pot.
  • You can always double this recipe if you have lots of folks coming over and they are a bit easier to make so you can spend more time hanging out with your friends during the big game!
  • For those that may ask about the spiciness of this dish, it is not overly hot or spicy at all. It is no more spicy than the average mild Buffalo chicken wing. The chicken only cooks in all that sauce but it only imparts the flavor of the hot sauce – not the heat. You are only adding a little extra heat with what you add to the slaw dressing on top.
Crock Pot Buffalo Chicken Sliders shown closeup on a white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

boneless, skinless chicken breasts
Buffalo wing sauce (I like Frank’s Red Hot)
celery
sliced red onion
ranch or blue cheese dressing
dinner rolls

frozen chicken breasts, buffalo wing sauce, dinner rolls, ranch dressing, celery.

HOW TO MAKE CROCK POT BUFFALO CHICKEN SLIDERS:

Set aside two tablespoons of the Buffalo wing sauce. You are going to use this later for the dressing (celery slaw).

buffalo wing sauce in a small measuring cup.

Spray your slow cooker with nonstick cooking spray or add a slow cooker liner. Then add in chicken breasts. Season breasts with a little salt and pepper. Then pour in the rest of the bottle of Buffalo Wing Sauce.

pouring buffalo wing sauce over frozen chicken breasts in the slow cooker.

You are going to use the whole bottle of sauce except for 2 Tablespoons that you set aside for later. (See my Cook’s Notes below)

fully coated chicken breasts in a slow cooker.

Cover and cook on low for about 3-4 hours.

lid placed on an oval Hamilton Beach slow cooker.

When ready, put the breasts onto a plate and shred with two forks. Set aside a generous 1/2 cup of the cooking liquid that is left in the slow cooker (you can toss the rest). The chicken should be very tender and easy to shred at this point.

shredding cooked chicken on a red and white plate.

Transfer chicken to a medium bowl. Pour in 1/2 cup of the leftover cooking liquid over the shredded chicken and stir well.

pouring buffalo chicken cooking liquid over shredded cooked chicken in a bowl

At this point you can put the shredded chicken back into your slow cooker (after you have disgarded leftover cooking juices), cover and keep it on the warm setting until ready to serve. Now it’s time to make a quick little slaw to put on top. In a bowl, combine ranch or blue cheese dressing with 2 Tablespoons buffalo wing sauce, sliced onions and celery. I’m using my Homemade Ranch Dressing for this but you can use your favorite bottled dressing.

mixing buffalo wing sauce, sliced red onion, sliced celery and ranch dressing a white bowl.

Serve shredded chicken on rolls and spoon some of the celery slaw on top. Or if it is easier, you can just combine this slaw with the shredded chicken just before serving and serve it up that way.

close up photo, side view of a crock pot chicken buffalo slider on a white plate with potato chips.

You can also serve this on full size hamburger buns. You would probably be able to get about 6 sandwiches if you served it that way.

CRAVING MORE RECIPES?

Crock Pot Buffalo Chicken Sliders

These Crock Pot Buffalo Chicken Sliders with Ranch Celery Slaw are so easy to make with just chicken breasts, buffalo wing sauce and an easy (but optional) slaw topping!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Buffalo Chicken Sandwiches, Crock Pot Buffalo Chicken Sliders
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 243kcal

Ingredients

For the sliders:

For the optional celery slaw:

  • 2 celery ribs, ends and tops cut off and thinly sliced
  • 1 Tablespoon thinly sliced red onion
  • 1/3 cup ranch or blue cheese dressing

Instructions

  • Set aside two tablespoons of the Buffalo wing sauce. You are going to use this later for the dressing (celery slaw).
  • Spray your slow cooker with nonstick cooking spray or add a slow cooker liner. Add in chicken breasts. Season breasts with a little salt and pepper.
  • Then pour in the rest of the bottle of Buffalo Wing Sauce. Use the whole bottle of sauce except for the 2 Tablespoons you set aside earlier.
  • Cover and cook on low for about 3-4 hours.
  • When ready, put the breasts onto a plate and shred using two forks.
  • Set aside a generous 1/2 cup of the cooking liquid that is left in the slow cooker. Transfer chicken to a medium bowl.
  • Pour in 1/2 cup of the leftover cooking liquid over the shredded chicken and stir well.
  • Serve on slider rolls. See video and notes below on how to make the Ranch Celery Slaw.

Video

Notes

  • To make celery slaw to put on top – In a bowl, combine ranch dressing with 2 Tablespoons buffalo wing sauce, celery and onions.
  • Serve shredded chicken on rolls and spoon some of the celery slaw on top.
     Or if it is easier, you can just combine this slaw with the shredded chicken just before serving and serve it up that way.
  • Frozen chicken breasts can be used.

Nutrition

Calories: 243kcal | Carbohydrates: 26g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 2133mg | Potassium: 378mg | Fiber: 2g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1.3mg | Calcium: 109mg | Iron: 2.3mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating




12 Comments

  1. 5 stars
    These were easy and tasty. I like the celery slaw topping. Great for munching during a game (on TV).

  2. 5 stars
    made it loved it! not at all too spicy, i added more franks from the bottle(i had a bigger bottle of the buffalo sauce) to my slider to give it more kick. i also broiled some buns lightly, minus the coleslaw, but plus some part skim mozza. mmmmmm soo good!

  3. Such great flavor for so little effort I was delicious! I shredded the chicken in the crock pot and served on dinner rolls with a little honey as Karyn suggested, mixed bag cole slaw with blue cheese and some corn and it was amazing. Thank you for the delicious recipe!
    Lisa

  4. My boyfriend and I made these this weekend. We never took the chicken out of the crock pot, we just shredded it right in there and also left all the juice. We served it on buttermilk biscuits. One on biscuit, we put the chicken and lots of honey (the sweet & sour combo is one we learned from a Brookly restaurant called Pies & Thighs). On the other biscuit (we each ate two), we served it with blue cheese coleslaw, which was just a bag of cut up cabbage and carrots that we tossed in blue cheese dressing. Both were yummy and we each decided we didn't have a favorite of the two, we loved them both! Thanks so much for this great and VERY EASY recipe!

  5. These little fellas are the perfect party food. While these look delectable, I especially love that you added celery into the sandwich for some crispy texture!

  6. I make buffalo chicken slidders but I use butter with the Frank's to cut the hot sauce. Plus I melt crumbled blue cheese it because we love the blue cheese!! They look yummy and I have never made them in the crock pot so I just might have to try with some frozen chicken tenders that I have 🙂 Thanks for the great recipe!!

  7. These look good. I know you said they are not that spicy but in my book it's hard to be too spicy!!!! Love spicy food…..