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!

Course Main Course

Cuisine American

Keyword Buffalo Chicken Sandwiches, Crock Pot Buffalo Chicken Sliders

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 243kcal

Author Brandie @ The Country Cook

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