These Crock Pot Buffalo Chicken Sliders with Ranch Celery Slaw are so easy to make with just chicken, buffalo wing sauce and an optional (but oh so good) slaw topping!
2celery ribs, ends and tops cut off and thinly sliced
1Tablespoonthinly sliced red onion
⅓cupranch or blue cheese dressing
Instructions
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. 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.
Celery Slaw
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.
Video
Notes
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.