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Crockpot Buffalo Chicken Sliders: Easy 10-Minute Prep

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These Crockpot Buffalo Chicken Sliders are tender, saucy, and perfect for game days or potlucks. With just 10 minutes of prep, the slow cooker does all the work, delivering a crowd-pleasing dish that tastes like Buffalo wings without the fryer.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 1 cup Buffalo wing sauce (e.g., Frank’s RedHot Original)
  • 1/4 cup unsalted butter, cut into small pieces
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 tablespoon brown sugar (optional)
  • 12 slider buns (brioche recommended)
  • 4 tablespoons unsalted butter, melted (for brushing buns)
  • 1/2 cup crumbled blue cheese (optional)
  • 1/2 cup ranch or blue cheese dressing (for drizzling)
  • Lettuce leaves (optional)
  • Pickle slices (optional)

Instructions

  1. In a small bowl, whisk together the Buffalo wing sauce, melted butter, ranch seasoning, and brown sugar (if using) until smooth.
  2. Place the chicken breasts in the bottom of the slow cooker in a single layer. Pour the Buffalo sauce mixture over the top, coating each piece.
  3. Cover and cook on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  4. Remove the chicken from the slow cooker and shred with two forks or a hand mixer on low speed.
  5. Return the shredded chicken to the slow cooker and stir to coat evenly with the sauce. Let sit on warm for 10-15 minutes.
  6. Preheat oven to 350°F. Split slider buns in half and arrange on a baking sheet, cut side up. Brush with melted butter and bake for 5-7 minutes until golden.
  7. Assemble sliders: place a generous scoop of Buffalo chicken on the bottom half of each bun. Top with crumbled blue cheese, a drizzle of dressing, and lettuce or pickles if desired. Place top bun on and press gently.
  8. Serve immediately.

Notes

Toast the buns to prevent sogginess. Let chicken rest 5 minutes before shredding for better texture. For extra saucy sliders, double the sauce ingredients and reserve half to stir in after shredding. Leftover chicken keeps in the refrigerator for up to 4 days and freezes for up to 3 months.

Nutrition

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