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Easy Crockpot Buffalo Chicken Sliders for Tailgates

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These Easy Crockpot Buffalo Chicken Sliders for Tailgates are the perfect game day recipe—tender, saucy chicken on soft Hawaiian rolls, made with minimal effort in the slow cooker. They disappear fast, so make plenty!

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 4 medium)
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 packet (about 1 ounce) ranch seasoning mix (e.g., Hidden Valley)
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 12-count package Hawaiian sweet rolls (e.g., King’s Hawaiian)
  • 2 tablespoons melted butter (for brushing buns)
  • Blue cheese crumbles or ranch dressing (for serving)
  • 1 cup coleslaw mix (optional, for crunch)

Instructions

  1. Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker in a single layer. Season lightly with salt and pepper, then sprinkle the ranch seasoning mix evenly over the top.
  2. Pour the buffalo wing sauce over the chicken. Dot the surface with the small pieces of unsalted butter. Sprinkle the garlic powder over everything. Do not stir.
  3. Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3 hours, until the chicken is fork-tender.
  4. Carefully transfer the chicken to a large cutting board or bowl. Use two forks to shred it into bite-sized pieces (or use a hand mixer on low speed). Return the shredded chicken to the slow cooker and stir it into the sauce.
  5. Let the shredded chicken sit in the sauce on warm or low for 10 to 15 minutes to absorb the flavors. Taste and adjust seasoning if needed.
  6. Preheat the oven to 350°F. Slice the entire slab of Hawaiian rolls in half horizontally (keep them connected). Place the bottom half on a baking sheet. Brush the cut sides with melted butter. Bake for 5 minutes, until lightly golden.
  7. Spoon the shredded buffalo chicken evenly over the toasted bottom buns. If using coleslaw, add a thin layer on top of the chicken. Place the top buns back on. Brush the tops with more melted butter.
  8. Return to the oven for 3 to 5 minutes, until the tops are golden and the whole thing is warm. Use a sharp knife to cut between the rolls. Serve immediately with blue cheese crumbles, ranch dressing, or extra buffalo sauce on the side.

Notes

Toast the buns to prevent sogginess. Use a slotted spoon to add chicken to buns. Let chicken rest in sauce for 10 minutes after shredding for best flavor. For a thicker sauce, leave the lid off for the last 15 minutes of cooking. If sauce separates, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook 10 more minutes.

Nutrition

Keywords: buffalo chicken sliders, crockpot sliders, tailgate food, game day recipe, slow cooker chicken, Hawaiian roll sliders, easy appetizer

Find it online: https://tablemira.com/easy-crockpot-buffalo-chicken-sliders-for-tailgates/