Slow Cooker Buffalo Chicken Sliders
If you’re looking for a truly easy game day recipe, these buffalo chicken sliders deliver. The slow cooker handles most of the work, leaving you to pile saucy shredded chicken, melted cheese, and crunchy slaw onto soft rolls. Serve them for an easy dinner or set out a tray for a hungry crowd. Good luck stopping at just one!
Servings: 6 servings
Calories: 382kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ⅓ cup buffalo sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 ounces block-style cream cheese cut into cubes
- 1 ½ cups shredded cheddar cheese
- 1 package slider rolls
- 6 Tablespoons unsalted butter melted
- 1 teaspoon dried parsley
- ⅓ cup blue cheese dressing
- ¼ cup scallions chopped
Instructions
- Place the chicken in a 4-quart or larger slow cooker (here’s the one I use and love) and season with salt, pepper, garlic powder, and onion powder. Add the buffalo sauce and scallions, then cover and cook on high for 3–4 hours or low for 6–7 hours.
- Once cooked, transfer the chicken to a plate and shred it with two forks. Return it to the slow cooker, add the shredded cheese and cream cheese, and give everything a good stir. Cover and cook for another 30 minutes, until the cheeses have melted and the filling is creamy.
- Place the shredded chicken back into the slow cooker, add the cheese and stir to combine. Cook for 15-30 minutes more.
- From here, you can assemble the sliders before serving or let everyone build their own. 1) To assemble, place the bottom halves of the rolls in a 9×13-inch baking dish and toast at 350°F for 5–10 minutes (keep an eye on the tops). Spoon the buffalo chicken over the bottoms, add the roll tops, and return to the oven until the tops are lightly browned. Carefully lift off the tops, add the crunchy slaw, and replace the tops before brushing with melted herb butter. 2) For a build-your-own setup, keep the buffalo chicken warm in the slow cooker and set out the rolls, crunchy slaw, and blue cheese or ranch dressing. Everyone can assemble their sliders whenever they’re ready to eat!
- Serve with extra buffalo sauce and sides of blue cheese and/or ranch dressing. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The chicken can be made up to 2 days ahead. To re-heat, add to the slow cooker or heat over the stove.
- Freezer Instructions: Allow to cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator or place in the slow cooker.
- Chicken: You can use boneless chicken breasts or thighs, even a combination will work. To make it even easier, you can even use shredded rotisserie chicken.
- Rolls: Any small dinner rolls will work for this as long as they are similar in size to Hawaiian or slider rolls.
Nutrition
Calories: 382kcal | Carbohydrates: 3g | Protein: 35g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 1182mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 1mg
