Slow Cooker Buffalo Chicken Sliders are the answer to easy, delicious food your people will love. It’s tender, mouthwatering, slow cooked chicken tossed in a tangy flavor-packed sauce, and served on buttery toasted buns.
And they’re SO easy to make!!
Think game days, Sunday football, playoffs, Friday nights, weekend get togethers when great food is required and you’re hoping it will be easy.
Here’s what you need to know. It’s just plain yummy! That’s it. Delicious… and yes, even a tad messy.
And… it doesn’t get easier than this 6-ingredient Slow Cooker Buffalo Chicken recipe served sandwich style on hoagies or as sliders on small dinner roll size buns… or even lettuce wraps for a lighter meal.
It’s simply a matter of a handful of ingredients and your favorite kitchen helper… the crockpot.
Much like the always popular Buffalo chicken wings, it just fits tailgating, football watching, or a casual gathering of friends.
Buffalo Chicken Origins
If you’re like me, it’s fun to know the origins of food we love or are culturally popular. And this peppery chicken is no different. It’s aptly named for it’s origins in Buffalo, New York.
As the story is told, way back in 1964, Teressa Bellissimo of Buffalo’s Anchor Bar, needed a late night snack for her son and his friends. The idea of using leftover chicken wings and hot sauce seemed like a good idea. And she tried it.
The guys loved them and they showed up on their menu the next day. As you might expect, Buffalo Wings were an instant hit. And still are to this day.
How to Serve Slow Cooker Buffalo Chicken
I love to pile this mouth-watering saucy shredded chicken onto toasted buns, top with crunchy coleslaw, (store-bought or homemade) and drizzle Ranch dressing over the top.
The guys in my house reach for spicy potato chips, but baked fries or Baked Sweet Potato Fries with Avocado Greek Yogurt Dip is my preference.
And though it’s topped with coleslaw, I often serve it with fresh veggies, like celery and carrot sticks, and a green salad too.
6 Ingredients for Slow Cooker Buffalo Chicken Ingredients
All you need to make this simple tailgating favorite is 6 ingredients plus buns or sliders.
- Chicken Breasts: Look for boneless, skinless chicken breasts or chicken thighs if you prefer.
- Garlic: minced or pressed garlic another layer of flavor.
- Wing sauce: like Frank’s hot sauce or Frank’s wing sauce.
- Dry Ranch Salad mix
- Brown Sugar: for a hint of sweetness that’s a beautiful compliment to the tangy sauce.
- Butter: balances the spice and acidic tangy sauce
- 12 slider buns (or 6 sandwich buns)
- Ranch dressing
How to Make Slow Cooker Buffalo Chicken Sliders
Begin by placing the chicken breasts into the slow cooker; add garlic, Buffalo sauce, ranch dressing mix and brown sugar. Toss to coat
Cover and cook, stirring occasionally, on high for 4 hours or low for 6 to 7 hours.
When the chicken is tender and cooked through, remove it and shred with two forks. Return to the slow cooker, add the butter, and toss in the sauce.
Buffalo Chicken Recipe Questions:
Instead of buns, add a spoonful of tender chicken to lettuce wrap, or even low-carb wraps.
Absolutely. Simply add the uncooked chicken breasts along with the sauce ingredients into a freezer container. It will keep for up to 3 months. Thaw in the refrigerator and then add to the crockpot when you’re ready to make it.
Not at all. Choose your favorite cut, like chicken thighs, or bone-in chicken like wings or drumsticks.
It can be. Choose a wing sauce to your liking (mild, medium, or hot). For me, mild is perfect, but still a tad spicy.
Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage. It’s great to keep and add to pizza, pasta, or even as a dip.
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- 2 pounds boneless, skinless chicken breasts (about 4)
- 2 cloves garlic, pressed or minced
- 1 cup Buffalo wing sauce, (such as Franks)
- (1 ounce) package dry ranch salad dressing mix
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 12 slider buns
- Coleslaw mix
- Ranch dressing
- Place chicken breasts into the slow cooker; add garlic, Buffalo sauce, ranch dressing mix, and brown sugar. Toss to coat
- Cover and cook, stirring occasionally, on high for 4 hours or low for 6 to 7 hours.
- Shred chicken in the cooker with two forks. Stir in butter.
- Pile shredded chicken and sauce onto buns or slider buns. Top with coleslaw and Ranch dressing.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 790mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 16g