Here at Crock Pot Thursday, we love two things: easy recipes, and sandwiches. Slow cookers are excellent for cooking up perfect sandwich fillings, and the recipe for these Crock Pot Buffalo Chicken Sliders is no exception.
If you aren’t into sandwiches, or if you are gluten or carb free, don’t despair. This chicken is incredible on a salad, or just on a fork straight out of the Crock Pot if you’re classy like me.
Keep these bad boys in mind when football season rolls around, as they are incredibly easy, and great for feeding a crowd.
When you make these sliders, plan on making something else for the kids. This will be too spicy for most children, or at least they were for mine. We like to make our kids try everything, but sometimes we know to have a trough of milk nearby for them to chug when their little mouths are on fire.
I love these sliders, though. They are spicy, and tangy, and delicious. If you love Buffalo chicken wings, you’ll want to motorboat these little tiny sandwiches.
Crock Pot Buffalo Chicken Sliders
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp butter
- 2 tbsp minced garlic
- 1 packet ranch dressing mix
- ¾ cup Frank's Red Hot wing sauce (or any wing sauce)
- hot sauce to taste (I used 15 drops)
- 1 package slider buns
- Place butter and garlic in the bottom of the slow cooker, and top with chicken.
- Cover chicken with ranch packet.
- Pour wing sauce over chicken and add drops of hot sauce, if desired.
- Cover and cook on low for 6-8 hours.
- Shred the chicken and mix it with the yummy sauce.
- Place shredded chicken on buns and top with blue cheese or ranch dressing.
- Enjoy with a cold beverage and plenty of napkins!
I actually didn't even add the hot sauce because we used Frank's for the wing sauce and it was plenty spicy. I LOVE spicy, but this recipe is most definitely not for everyone. I fed my kiddo leftovers while we chowed on the good stuff. I shredded it at the end to sop up all the sauce, placed on small buns, and topped with blue cheese dressing. Hubby is going carbless at the moment, so he topped a large salad with the chicken and tossed with a small amount of the dressing. YUM! And so very easy. For sure we will make again.
These were great for my husband and me, but definitely not toddler friendly. We put ranch on the meat and I thought the sandwiches were perfectly spiced. My husband on the other hand thought they were a bit too spicy so next time I won't use as much hot sauce. Easy and good makes this meal a make again dinner for us.
I agree with Kim that the hot sauce was not even needed- the wing sauce was spicy enough. I used fresh Kaiser rolls from the bakery, and with some ranch dressing to cool them off, we really enjoyed the flavors.
The grown-ups in our house really liked this. The kids tried it, cried, and spit it out. When I asked my husband for his feedback, he said that it was a nice twist on Buffalo chicken, and it was best with blue cheese. I don't disagree with his blue cheese assessment, but I also thought it was delicious eaten with a fork straight out of the Crock Pot, as a topping on a salad, and in a corn tortilla. I doubled the recipe, and we enjoyed it for multiple meals.
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make these delicious sliders.