Easy Crockpot Buffalo Chicken Sliders: Best Tailgate Recipe
These Easy Crockpot Buffalo Chicken Sliders are the perfect tailgate recipe—tender, juicy chicken slow-cooked in a buttery buffalo sauce, served on soft slider buns with ranch or blue cheese dressing. The slow cooker does all the work, making them ideal for feeding a crowd without stress.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- ½ cup (1 stick) unsalted butter
- Ranch dressing or blue cheese dressing (for serving)
- 12–16 slider buns (Hawaiian rolls or brioche recommended)
- Shredded lettuce (optional, for topping)
- 1 packet ranch seasoning mix (optional)
- Salt and black pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper. Place them in the bottom of your slow cooker in a single layer.
- In a small saucepan over low heat, melt the butter. Whisk in the hot sauce until smooth and combined. If using the ranch seasoning packet, whisk that in too.
- Pour the buffalo sauce over the chicken, making sure each piece is coated. Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the internal temperature reaches 165°F and the chicken shreds easily.
- Carefully transfer the chicken to a cutting board or large bowl. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it sit on warm for 10 minutes to absorb the flavors.
- Optional: Split the slider buns and toast them on a griddle or in the oven at 350°F for 3-4 minutes until lightly golden.
- Place a generous scoop of the buffalo chicken on the bottom half of each bun. Top with shredded lettuce and a drizzle of ranch or blue cheese dressing. Cap with the top bun. Serve immediately, or keep warm in the crockpot.
Notes
Don’t skip toasting the buns if making ahead to prevent sogginess. Shred chicken while hot for best results. Let shredded chicken sit in sauce on warm for at least 15 minutes before serving for maximum flavor. For a lighter version, reduce butter to ¼ cup and use Greek yogurt instead of ranch.
Nutrition
- Serving Size: 1 slider
- Calories: 285
- Sugar: 4
- Sodium: 680
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 22
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