Easy Crockpot Buffalo Chicken Sliders: Best Game Day Recipe
These easy crockpot buffalo chicken sliders are the ultimate game day recipe—tender, saucy chicken simmered in buffalo sauce and butter, piled onto soft slider buns with melty cheese, then broiled to golden perfection. They’re forgiving, crowd-pleasing, and almost impossible to mess up.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
- 4 tablespoons unsalted butter, cubed
- ½ cup ranch or blue cheese dressing
- 12 slider buns (soft Hawaiian rolls recommended)
- 6–8 slices provolone or Monterey Jack cheese
- 2 tablespoons melted butter (for buns)
- Optional toppings: crumbled blue cheese, thinly sliced celery, extra ranch dressing
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Pour the buffalo wing sauce over the top, then scatter the cubed butter around the chicken. Do not stir.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is fork-tender and shreds easily.
- Remove the chicken to a cutting board or large bowl. Leave the sauce mixture in the crockpot. Shred the chicken using two forks or a hand mixer on low speed.
- Return the shredded chicken to the crockpot and stir into the sauce mixture. Add the ranch or blue cheese dressing and stir until evenly coated. Adjust seasoning if desired.
- Preheat the broiler to high with a rack about 6 inches from the heating element. Slice the slider buns in half horizontally. Place the bottom half on a rimmed baking sheet. Spoon the buffalo chicken mixture evenly over the bottom buns using a slotted spoon. Lay the cheese slices over the chicken, then place the top bun half on top. Brush the tops with melted butter.
- Broil for 2-3 minutes, watching closely, until the cheese is melted and the bun tops are golden brown.
- Let the sliders rest on the baking sheet for 5 minutes before cutting apart. Serve with extra ranch or blue cheese dressing, celery sticks, and plenty of napkins.
Notes
For best results, shred the chicken while warm. Use a slotted spoon to avoid soggy buns. The broiler step is essential for crispy buns. Leftover shredded chicken can be stored separately and reheated.
Nutrition
- Serving Size: 1 slider
- Calories: 310
- Sugar: 5
- Sodium: 780
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 24
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