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!
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.
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
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).
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.
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)
Cover and cook on low for about 3-4 hours.
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.
Transfer chicken to a medium bowl. Pour in 1/2 cup of the leftover cooking liquid over the shredded chicken and stir well.
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.
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.
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.
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Crock Pot Buffalo Chicken Sliders
Ingredients
For the sliders:
- 4 boneless, skinless chicken breasts
- 12 ounce bottle Buffalo wing sauce, divided use
- 12 ounce package dinner rolls
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
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.
Is there a time adjustment to cook on high?
These were easy and tasty. I like the celery slaw topping. Great for munching during a game (on TV).
I'm going to make this but instead of ranch or blue cheese I'm going to put guacamole on it
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!
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
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!
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!
Are the breasts frozen when you put them in the crock pot?
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!!
Yummy!!
These look great! You are right – this changed my mind – I love little sliders.
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…..