Print

Easy Crockpot Buffalo Chicken Sliders Best Game Day Snack

crockpot buffalo chicken sliders - featured image
Print Recipe

These easy Crockpot Buffalo chicken sliders are the perfect game day snack, featuring tender shredded chicken in a tangy buffalo-ranch sauce, piled onto sweet Hawaiian rolls with melted cheese. With just 10 minutes of prep, the slow cooker does all the work, delivering a crowd-pleasing dish that’s ideal for parties and potlucks.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/2 cup unsalted butter (1 stick)
  • 1 packet ranch seasoning mix (about 1 ounce)
  • 12-count package Hawaiian sweet rolls
  • 1 1/2 cups shredded mozzarella or provolone cheese
  • Blue cheese crumbles (optional, for garnish)
  • 3–4 green onions, sliced

Instructions

  1. Place the 2 pounds of boneless, skinless chicken breasts in the bottom of your slow cooker in a single layer if possible.
  2. In a small saucepan over low heat, melt the 1/2 cup of unsalted butter. Whisk in the 1 cup of Frank’s RedHot sauce and the 1 packet of ranch seasoning mix until smooth.
  3. Pour the buffalo-ranch mixture evenly over the chicken breasts, ensuring each piece is coated.
  4. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fork-tender.
  5. Carefully remove the cooked chicken and shred it using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker and stir to coat with the sauce. Let it sit for 10 minutes.
  6. Preheat the oven to 350°F (175°C). Slice the Hawaiian sweet rolls in half horizontally, keeping the tops and bottoms connected if possible. Place the bottom half on a rimmed baking sheet.
  7. Spoon the shredded buffalo chicken evenly over the bottom half of the rolls. Sprinkle the 1 1/2 cups of shredded mozzarella or provolone cheese over the chicken. Place the top half of the rolls on top.
  8. Optional: Melt an additional 2 tablespoons of butter and brush over the tops of the rolls. Sprinkle with garlic powder or sesame seeds if desired.
  9. Bake for 10 to 12 minutes, until the cheese is melted and the tops are lightly golden.
  10. Let cool for 2 to 3 minutes, then garnish with sliced green onions and blue cheese crumbles if using. Slice into individual sliders and serve warm.

Notes

For best results, toast the cut sides of the rolls under the broiler for 1-2 minutes before assembling to prevent sogginess. Shred the chicken while still warm for easier shredding and better sauce absorption. Leftover sliders can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in an air fryer at 350°F for 3-5 minutes.

Nutrition

Keywords: buffalo chicken sliders, crockpot sliders, game day snack, easy appetizer, slow cooker chicken, buffalo ranch sliders

Find it online: https://sunnysavory.com/easy-crockpot-buffalo-chicken-sliders-best-game-day-snack/