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Easy Crockpot Buffalo Chicken Sliders for the Best Tailgate

crockpot buffalo chicken sliders - featured image

These easy crockpot buffalo chicken sliders are the perfect game day recipe. With minimal prep and simple ingredients, the slow cooker does all the work, delivering tender, spicy shredded chicken that’s perfect for feeding a crowd.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 bottle (12 oz) buffalo wing sauce (e.g., Frank’s RedHot)
  • 1 packet (1 oz) dry ranch seasoning mix
  • 2 tablespoons unsalted butter, cubed
  • 12 slider buns (Hawaiian rolls recommended)
  • Ranch or blue cheese dressing, for drizzling
  • Shredded lettuce or coleslaw mix
  • Pickle chips (optional)

Instructions

  1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
  2. Pour the entire bottle of buffalo wing sauce over the chicken. Sprinkle the dry ranch seasoning mix on top. Stir gently to coat.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken shreds easily and reaches an internal temperature of 165°F.
  4. Remove the chicken from the slow cooker and shred with two forks or a hand mixer on low speed. Leave some larger chunks for texture.
  5. Return the shredded chicken to the slow cooker with the sauce. Add the cubed butter and stir until melted. Let sit on warm for 10-15 minutes.
  6. Optional: Toast the slider buns cut-side down on a hot skillet or griddle for 1-2 minutes until golden brown.
  7. Assemble the sliders: Place a generous scoop of buffalo chicken on the bottom half of each bun. Top with a drizzle of ranch or blue cheese dressing, shredded lettuce or coleslaw mix, and pickle chips if using. Cap with the top bun and serve immediately.

Notes

For less spice, use mild buffalo sauce or mix with melted butter. Chicken thighs are more forgiving and stay juicier. Toasting the buns prevents sogginess. Leftover chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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