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Easy Slow Cooker Buffalo Chicken Sliders (Best Game Day Recipe)

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These impossibly tender, tangy, buttery shredded chicken sliders are made effortlessly in a slow cooker. Perfect for game day or a weeknight dinner, they’re a total crowd-pleaser with minimal effort.

Ingredients

Scale
  • 2 lbs boneless skinless chicken breasts (or thighs)
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/2 cup unsalted butter (1 stick), melted
  • 1 packet (about 2 tablespoons) ranch seasoning mix
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 12–16 soft slider buns (Hawaiian sweet rolls recommended)
  • 2–3 tablespoons melted butter for toasting buns
  • Blue cheese or ranch dressing for serving
  • Shredded lettuce for serving
  • Optional toppings: sliced pickles, thinly sliced red onion, crumbled blue cheese, extra hot sauce

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together Frank’s RedHot, melted butter, ranch seasoning mix, Worcestershire sauce, garlic powder, and onion powder. Pour evenly over the chicken.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until chicken is tender and shreds easily.
  4. Carefully transfer chicken to a cutting board or large bowl. Shred with two forks into bite-sized pieces.
  5. Return shredded chicken to the slow cooker with the sauce. Stir to coat. Let sit on WARM or LOW for 15-20 minutes to absorb flavor. If sauce is too thin, leave lid off for last 10 minutes to reduce.
  6. Split slider buns in half. Brush cut sides with melted butter. Toast in a skillet over medium heat for 1-2 minutes until golden brown, or broil on a baking sheet for 1-2 minutes.
  7. Assemble sliders: Place a generous scoop of buffalo chicken on each bottom bun. Top with shredded lettuce, a drizzle of dressing, and any optional toppings. Place top bun on and press gently.
  8. Serve immediately.

Notes

For best results, toast the buns to prevent sogginess. Shred chicken while warm for easiest handling. If making for a party, keep chicken warm in slow cooker on WARM and let guests build their own sliders. Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken sliders, slow cooker, game day, party food, shredded chicken, easy recipe

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