Welcome to the ultimate guide for crafting the most delectable Crock Pot Buffalo Chicken Sliders with an optional, yet highly recommended, Ranch Celery Slaw. These aren’t just easy; they’re a flavor explosion in a small, handheld package, perfect for any occasion from game day gatherings to casual weeknight dinners. Prepare to transform simple ingredients into a dish that will have everyone asking for the recipe!
A Flavorful, Simple Chicken Slider Recipe for Any Occasion
Move over, traditional buffalo wings! These Buffalo Chicken Sliders offer all the beloved zest and spice of your favorite chicken wings, but in a more substantial and satisfying form. Imagine tender, slow-cooked chicken, drenched in tangy buffalo sauce, piled high on soft slider buns. It’s a culinary twist that provides a heartier meal without sacrificing any of that iconic buffalo flavor. What truly elevates these sliders from great to extraordinary is the fresh, crisp Ranch Celery Slaw. While optional, this vibrant slaw adds a refreshing crunch and cool creaminess that beautifully complements the spicy chicken, creating a balanced and incredibly appetizing bite. These sliders are not only bursting with flavor but are also incredibly simple to prepare, thanks to the magic of your slow cooker. Whether you’re hosting a party, planning a family meal, or looking for an easy recipe to impress, these Crock Pot Buffalo Chicken Sliders are guaranteed to be a crowd-pleaser.
Frequently Asked Questions About Our Buffalo Chicken Sliders
Yes, you absolutely can use frozen chicken breasts for these slow cooker buffalo chicken sliders. This can often be a more budget-friendly option and they cook up beautifully in most crock pot meals. However, it’s crucial to consult your slow cooker’s owner’s manual before proceeding, as some manufacturers advise against cooking frozen meat directly in the slow cooker for food safety reasons, recommending thawing first. If your manual permits, add the frozen chicken breasts directly to the slow cooker; they may just require a slightly longer cooking time (about 30-60 minutes extra) to reach a safe internal temperature and become tender enough for shredding. Be mindful of the size of your frozen chicken breasts; if they are on the smaller side, you might want to add an extra one to ensure you have enough shredded chicken for your sliders.
Certainly! Doubling this recipe is a fantastic idea, especially if you’re feeding a larger crowd, hosting a party, or simply want plenty of leftovers for meal prep. The key consideration when doubling the recipe is to ensure you have a slow cooker large enough to accommodate all the ingredients. A 6-quart or larger slow cooker is typically suitable for a doubled recipe. All you need to do is double the amount of chicken breasts and buffalo wing sauce. The cooking time might increase slightly, so allow for an extra hour or two on low, checking for tenderness. Remember to also increase the ingredients for the ranch celery slaw proportionally if you plan to make a larger batch.
For those concerned about the heat level, rest assured that these buffalo chicken sliders are not designed to be overwhelmingly spicy. The slow cooking process in the buffalo sauce infuses the chicken with rich, tangy flavor without an excessive amount of heat. It’s generally no more spicy than a mild to medium buffalo chicken wing. The sauce imparts its characteristic flavor more than its raw heat. If you prefer a milder taste, you can opt for a mild buffalo wing sauce or even mix it with a bit of plain tomato sauce or chicken broth. For those who crave more heat, feel free to add a dash of cayenne pepper, a few drops of hotter hot sauce, or serve with extra hot sauce on the side.
Absolutely, partially preparing these sliders ahead of time is a great way to save time on the day of serving. You can prepare the slow cooker buffalo chicken and the ranch celery slaw separately. Once cooled, store the shredded buffalo chicken in an airtight container in the refrigerator for up to 3-4 days. Similarly, the slaw can be prepared and stored in a separate airtight container in the fridge for up to 2-3 days. When you’re ready to serve, simply reheat the chicken, prepare your slider buns, and assemble. Assembling the sliders too far in advance can lead to soggy bread, so it’s best to combine the chicken, slaw, and buns just before serving to maintain optimal texture and flavor.
Yes, you can easily adapt this recipe for an Instant Pot if you’re short on time and prefer pressure cooking. Here’s how:
1. Place the chicken breasts in your Instant Pot. Measure out and reserve 2 tablespoons of the buffalo sauce for your slaw, then pour the remaining buffalo sauce over the chicken.
2. Secure the lid on the Instant Pot and ensure the valve is set to the sealing position.
3. Select the “Manual” or “Pressure Cook” button and set the timer for 15 minutes for fresh chicken breasts (add a few more minutes for frozen).
4. Once cooking is complete, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
5. Carefully open the lid and remove the chicken. You can shred it directly in the pot using two forks or an electric mixer, or transfer it to a bowl. The chicken should be incredibly tender.
6. Proceed with making your ranch celery slaw and assembling the sliders as you would with the slow cooker method.
The versatility of these sliders allows for many delicious additions! When cooking the chicken, consider stirring in a packet of dry ranch seasoning mix for an extra layer of savory flavor that pairs beautifully with the buffalo sauce. After shredding, you could mix in some shredded cheese like cheddar, Monterey Jack, or a buffalo blend for a cheesy, gooey element. Other excellent toppings include crispy fried onions for crunch, pickles for tang, a sprinkle of fresh cilantro or green onions, or even a drizzle of blue cheese crumbles for an authentic buffalo experience. Feel free to get creative and customize them to your taste!
To prevent your slider rolls from becoming soggy and to maintain the best texture and flavor, it’s highly recommended to store the components of your sliders separately. Keep the shredded buffalo chicken and the ranch celery slaw in individual airtight containers in the refrigerator. Both the chicken and the slaw can be refrigerated for up to 4 days. Store slider rolls at room temperature in their original packaging or an airtight bag, as you normally would. When ready to enjoy leftovers, gently reheat the chicken (microwave or stovetop), refresh the slaw if needed, and assemble fresh sliders for a perfect bite every time.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Boneless, Skinless Chicken Breasts: We recommend using fresh boneless, skinless chicken breasts for the best results, though chicken thighs can also be used for a slightly richer flavor and are often more affordable. Whichever you choose, ensure they are thawed if frozen before adding to the slow cooker (unless your manual states otherwise).
- Buffalo Wing Sauce: The star of the show! A good quality buffalo wing sauce is essential. Brands like Frank’s RedHot are classic choices, offering that iconic tangy and spicy flavor. Feel free to choose your preferred heat level – mild, medium, or hot – to customize your sliders.
- Celery: Provides a wonderful, refreshing crunch to the slaw, cutting through the richness of the chicken. If celery isn’t your favorite, thinly sliced green bell pepper can offer a similar crisp texture.
- Sliced Red Onion: Red onions are known for their mild, slightly sweet flavor and beautiful color, making them ideal for eating raw in a slaw. Shallots could be a good substitute, offering a more delicate onion flavor with a hint of garlic.
- Ranch or Blue Cheese Dressing: This forms the creamy base of our optional slaw. You can use your favorite store-bought dressing for convenience or whip up a homemade ranch dressing for an extra fresh taste. Blue cheese dressing offers a more pungent, classic buffalo pairing.
- Dinner Rolls or Slider Rolls: Hawaiian sweet rolls are a popular choice due to their soft texture and hint of sweetness that balances the spicy chicken. However, any soft dinner roll, brioche slider bun, or even potato rolls would work wonderfully.
How to Make Easy & Delicious Crock Pot Buffalo Chicken Sliders
Creating these mouth-watering Crock Pot Buffalo Chicken Sliders is surprisingly straightforward, requiring minimal effort for maximum flavor. The slow cooker does most of the heavy lifting, resulting in incredibly tender and flavorful chicken.
First, begin by preparing your buffalo wing sauce. Measure out two tablespoons of the buffalo wing sauce and set it aside; this will be used later to make the zesty celery slaw dressing. Next, lightly spray the inside of your 4-5 quart slow cooker with nonstick cooking spray to prevent sticking. Place the boneless, skinless chicken breasts evenly at the bottom of the slow cooker. Season the chicken generously with a pinch of salt and black pepper to enhance its natural flavors as it cooks. Finally, pour the remaining buffalo wing sauce directly over the seasoned chicken breasts, ensuring they are well coated. Cover the slow cooker with its lid and set it to cook on the low setting for approximately 3-4 hours. This slow cooking process will ensure the chicken becomes incredibly tender and infused with all that fantastic buffalo flavor.
Once the chicken has finished cooking and is fork-tender, carefully remove the breasts from the slow cooker and transfer them to a sturdy plate or cutting board. Using two forks, begin to shred the chicken. It should be so tender that it pulls apart with ease. Before discarding the cooking liquid remaining in the slow cooker, make sure to reserve about a generous 1/2 cup of it. This flavorful liquid is crucial for keeping your shredded chicken moist and delicious. Transfer the shredded chicken to a medium bowl, then pour the reserved 1/2 cup of cooking liquid over it. Stir well to ensure the chicken is thoroughly coated and remains juicy.
For convenience, if you’re not serving immediately, you can return the shredded buffalo chicken to your slow cooker (after discarding any excess cooking juices beyond the reserved half cup), cover it, and switch the slow cooker to its “warm” setting. This will keep the chicken perfectly warm and moist until you’re ready to serve your sliders. While the chicken stays warm, it’s the ideal time to quickly assemble the refreshing ranch celery slaw that will crown your sliders. In a separate bowl, combine the ranch or blue cheese dressing with the two tablespoons of buffalo wing sauce that you set aside earlier. Stir thoroughly to combine. Then, add the thinly sliced red onions and chopped celery to the dressing mixture. Toss everything together until the vegetables are well coated. This slaw adds a delightful crunch and cool counterpoint to the spicy chicken.
To serve, take your dinner or slider rolls and spoon a generous amount of the shredded buffalo chicken onto each bun. Finish each slider with a spoonful of the fresh ranch celery slaw on top. If you prefer, or if it makes serving easier for a crowd, you can also combine the entire batch of celery slaw directly with the shredded buffalo chicken just before serving. This creates a cohesive mix that can be easily spooned onto the rolls. These sliders are versatile and can also be served on full-size hamburger buns; this recipe should yield approximately 6 larger sandwiches if prepared this way, offering a more substantial meal option.
These Crock Pot Buffalo Chicken Sliders are not just a meal; they’re an experience. Easy to make, packed with flavor, and adaptable to your taste, they are sure to become a staple in your recipe rotation. Enjoy the simplicity and deliciousness of this fantastic dish!
Craving More Delicious Recipes? Explore Our Collection!
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- BBQ Chicken Sliders
- Buffalo Chicken Wraps
- Buffalo Chicken Garlic Texas Toast
- Buffalo Chicken Pinwheels
- Buffalo Chicken Enchiladas
- Buffalo Chicken Mac and Cheese
- Crock Pot Buffalo Chicken Pasta
- Buffalo Chicken Wings
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- Crock Pot Buffalo Chicken Tacos
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Originally published: January 2013
Photos updated and republished: March 2024
Crock Pot Buffalo Chicken Sliders
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Rate
10 minutes
4 hours
4 hours 10 minutes
6 servings
Brandie Skibinski
Ingredients
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
Instructions
- Set aside two Tablespoons of the Buffalo wing sauce. You will 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 the 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.
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Notes
- Please refer to our Frequently Asked Questions (FAQ’s) and ingredient list above for other substitutions or for answers to the most common questions about this recipe.
Main Course
American
Nutrition
Nutritional Disclaimer
“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.
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