This chicken sliders recipe is super simple and is great for big parties or a lazy Sunday meal. There’s certainly some heat with this version but the slaw you throw on top evens it out nicely. I’ve served this at Super Bowl parties and birthday parties and it always goes over really well with the crowd!
You can also substitute blue cheese dressing instead of ranch if that’s your preference. And you can change up the type of roll you use as well! Sometimes I use King’s Hawaiian rolls, other times I go for something a bit more substantial. Either way, these are delicious!
Crock Pot Buffalo Chicken Sliders
- 4 boneless skinless chicken breasts
- 1 12oz bottle Franks Hot Sauce
- 2 stalks chopped celery
- 1 chopped red onion I try to find them pre chopped to save time
- 1/3 cup ranch dressing
- 1 pkg 12 dinner rolls
- salt and pepper
Set aside two tablespoons of the Frank's sauce to use later for the dressing.
Add chicken breasts to crock pot. Season with a little salt and pepper.
Pour the rest of the Frank's hot sauce in to the crock pot. Cover and cook on low for 3-4 hours.
Right before the chicken is finished make the celery slaw. Combine the ranch dressing with the 2 tablespoons of hot sauce, celery and onions. Set aside.
Once cooked, transfer chicken to a medium bowl and shred with a fork.
Set aside 1/2 cup of liquid from bottom of crock pot and pour over the shredded chicken in the bowl and stir.
Serve the chicken on the rolls and top with celery slaw and serve!