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
These Buffalo Chicken Sliders are incredible hand held smaller sandwiches with so much flavor. 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 and makes it better than all the other variations out there.
FREQUENTLY ASKED QUESTIONS:
You can use frozen chicken breasts. They can be cheaper than their raw counterpart and they cook up just fine 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.
Partially, yes. You can make the Buffalo Chicken and the slaw separately and store them in the fridge for up to 2-3 days. Then wait to assemble them until you’re ready to enjoy these sliders. If you assemble them too early, you risk letting the bread get soggy.
To make this in the Instant Pot:
1. Add chicken to your Instant Pot. Reserve 2 Tablespoons of the Buffalo sauce for your slaw and then pour in the rest of the bottle over the chicken.
2. Cover the pot with the lid and turn to seal. Press manual or the pressure cook button and set timer for 15 minutes.
3. Let chicken cook and release pressure naturally. After all of the pressure has been released and it’s safe, you can open the lid and remove the chicken. Shred it with forks or using an electric mixer while it is still in the pot.
4. Then make your slaw and assemble as you would with the original Slow Cooker recipe.
When cooking the chicken, adding in some dry ranch seasoning mix would be tasty. You could also add some shredded cheese to the sliders.
If possible, store slider rolls, slaw, and chicken separately so things don’t get soggy. Chicken and slaw can be refrigerated for up to 4 days. Rolls should be stored at room temp as normal.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts
- Buffalo wing sauce– I like Frank’s Red Hot but any good wing sauce will work
- sliced red onion
- ranch or blue cheese dressing – you can use store bought or a homemade ranch dressing
dinner or slider 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. 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.
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.
CRAVING MORE RECIPES?
Crock Pot Buffalo Chicken Sliders
For the sliders:
- 3-4 boneless, skinless chicken breasts
- 12 ounce bottle Buffalo wing sauce, divided use
- 12 ounce package dinner/slider rolls
For the optional celery slaw:
- 2 celery ribs, ends and tops cut off and thinly sliced
- 1 Tablespoon thinly sliced red onion
- ⅓ cup ranch or blue cheese dressing
- Set aside two Tablespoons of the Buffalo wing sauce. You are going to use this later for the celery slaw dressing.
- 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.
- 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.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“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 and other nutritional values can vary quite a bit depending on which brands were used.