Introduction: Craving a Spicy, Sweet Game-Day Treat?
Looking for a crowd-pleasing dish that’s perfect for game days, parties, or quick dinners? Buffalo Chicken Sliders are the ultimate recipe! These slow-cooker sliders feature tender, shredded chicken coated in a spicy-sweet buffalo sauce, served on soft Hawaiian sweet rolls with optional toppings like lettuce, tomato, red onion, or crumbled blue cheese. With minimal prep and bold flavors, they’re a hit for any occasion. Ready to whip up a delicious, shareable meal? Let’s dive into this tasty recipe!
Overview: Why Buffalo Chicken Sliders Are Special
Buffalo Chicken Sliders are a flavorful, zesty dish that combines the convenience of a slow cooker with the classic buffalo chicken taste. Here’s why they’re so special:
- Time Requirement: About 10 minutes prep, 3-4 hours cooking on Low, 10 minutes finishing, for a total of about 3.5-4.5 hours (mostly inactive).
- Difficulty Level: Easy! Simple tossing, shredding, and mixing make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker ensures juicy chicken, while the sauce—blending Louisiana-style hot sauce, butter, and honey—delivers a perfect spicy-sweet kick. Hawaiian sweet rolls add a touch of sweetness, and optional toppings let you customize each slider. This recipe serves 6 (12 sliders, 2 per serving), ideal for small groups, parties, or game-day spreads.
This recipe is spicy, versatile, and perfect for buffalo wing fans or lovers of easy, handheld bites. Let’s get cooking!
Essential Ingredients
This recipe serves 6 (12 sliders, 2 per person) and uses pantry staples for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons plus 1/3 cup Louisiana-style hot sauce, divided
- 1/4 teaspoon pepper
- 1/4 cup butter, cubed
- 1/4 cup honey
- For Assembly:
- 12 Hawaiian sweet rolls, warmed
- Optional Toppings:
- Lettuce leaves
- Sliced tomato
- Thinly sliced red onion
- Crumbled blue cheese
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Louisiana-Style Hot Sauce: Adds the signature buffalo flavor with a spicy kick.
- Pepper: Enhances the heat and seasons the chicken.
- Butter: Creates a smooth, rich sauce.
- Honey: Balances the spice with sweetness.
- Hawaiian Sweet Rolls: Soft, slightly sweet buns that complement the bold filling.
- Toppings: Add freshness, crunch, or creamy tang to customize.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1 pound cooked, shredded rotisserie chicken (skip slow cooking).
- Hot Sauce: Use Frank’s RedHot or another buffalo-style sauce; adjust to taste for less heat.
- Butter: Replace with margarine or olive oil for a lighter option.
- Honey: Swap with maple syrup or agave nectar.
- Rolls: Use slider buns, dinner rolls, or brioche buns.
- Gluten-Free: Use gluten-free rolls and ensure hot sauce is gluten-free.
- Milder Version: Reduce hot sauce to 1/4 cup and add 2 tablespoons ranch dressing to the sauce.
- Spicy Kick: Add 1/4 teaspoon cayenne or 1 tablespoon sriracha to the sauce.
- Vegetarian: Swap chicken with 1 pound shredded jackfruit or cauliflower florets.
Step-by-Step Instructions
Making Buffalo Chicken Sliders is quick and easy, with a hands-off slow-cooker method and a simple sauce. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Trim 1 pound boneless, skinless chicken breasts.
- Measure 2 tablespoons and 1/3 cup Louisiana-style hot sauce.
- Measure 1/4 teaspoon pepper, 1/4 cup cubed butter, 1/4 cup honey.
- Gather 12 Hawaiian sweet rolls.
- Prep optional toppings: wash lettuce, slice tomato and red onion thinly, crumble blue cheese.
- Grease a 3-quart slow cooker with cooking spray.
Tip: Cube butter for easier melting; prep toppings in advance for quick assembly.
Step 2: Prep the Slow Cooker
- Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
- Season: Drizzle 2 tablespoons hot sauce over the chicken and sprinkle with 1/4 teaspoon pepper. Toss to coat evenly.
Tip: Ensure chicken is in a single layer for even cooking; rub sauce and pepper in for better flavor.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 3 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board using tongs.
- Discard Juices: Pour out and discard the cooking juices from the slow cooker.
- Shred: Shred chicken with two forks into bite-sized pieces.
Tip: Shred finely for easy slider filling; let chicken cool slightly for easier handling.
Step 5: Make the Sauce
- Combine Ingredients: In a small saucepan, combine 1/4 cup cubed butter, 1/4 cup honey, and remaining 1/3 cup hot sauce.
- Cook Sauce: Cook over medium heat, stirring constantly, until butter is melted and the sauce is well blended, about 2-3 minutes.
Tip: Stir continuously to prevent burning; remove from heat once smooth and combined.
Step 6: Combine and Heat
- Mix Chicken and Sauce: Add shredded chicken to the saucepan (or pour sauce over chicken in a bowl). Stir until chicken is evenly coated.
- Heat Through: Return mixture to the slow cooker (or keep in the saucepan) and heat on Low or medium-low for 5-10 minutes, stirring occasionally, until warmed through.
Tip: Toss thoroughly to coat; if using the slow cooker, use the “keep warm” setting for serving.
Step 7: Assemble and Serve
- Warm Rolls: Warm 12 Hawaiian sweet rolls in a 300°F oven for 5 minutes or microwave wrapped in a damp towel for 20 seconds.
- Add Filling: Slice rolls in half and spoon about 2-3 tablespoons of chicken mixture onto each roll bottom.
- Add Toppings: Customize with lettuce leaves, sliced tomato, thinly sliced red onion, or crumbled blue cheese if desired.
- Serve: Place roll tops on sliders and serve immediately on a platter.
Tip: Use a slotted spoon to avoid soggy rolls; serve with extra sauce on the side for dipping.
Assembly: Building the Perfect Buffalo Chicken Sliders
Assembling these sliders is all about creating a spicy, sweet filling with fresh toppings. Here’s how to put it together:
- Season Chicken: Toss with hot sauce and pepper for a spicy base.
- Slow Cook: Cook until tender and shreddable.
- Shred: Break down chicken for a soft texture.
- Make Sauce: Blend butter, honey, and hot sauce for a spicy-sweet coating.
- Assemble: Fill sweet rolls and top with your favorite extras.
Presentation Tips:
- Serve on a wooden board or colorful platter with toppings visible for a fun, casual look.
- Garnish with a sprinkle of blue cheese or chopped parsley for color.
- Pair with celery sticks, carrot sticks, or fries for a buffalo wing-inspired meal.
- Use small skewers to hold sliders together for easy grabbing at parties.
Serving Suggestions
Buffalo Chicken Sliders are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Feast: Serve with ranch or blue cheese dressing and chips for a party spread.
- Family Dinner: Pair with coleslaw or a green salad for a quick meal.
- Tailgate Party: Offer with mini pickles and potato salad for portable eats.
- Casual Gathering: Set up a slider bar with extra toppings like jalapeños or bacon.
- With Extras: Add a drizzle of ranch or a side of macaroni and cheese for comfort food vibes.
Storage and Make-Ahead Tips
These sliders are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store chicken mixture in an airtight container in the fridge for up to 4 days. Keep rolls and toppings separate.
- Reheating: Reheat chicken in a skillet over medium heat with a splash of water, about 5 minutes, or microwave for 1-2 minutes. Warm rolls before assembling.
- Make-Ahead Tips:
- Chicken: Cook and shred chicken up to 2 days ahead; refrigerate in the slow cooker juices. Make sauce and combine before serving.
- Toppings: Prep lettuce, tomato, and onion up to 1 day ahead; store separately.
- Freezing: Freeze shredded chicken (without sauce or rolls) for up to 2 months. Thaw in the fridge, make sauce, and reheat.
Tip: Assemble sliders just before serving to keep rolls soft; store sauce separately if making ahead.
Recipe Variations
Buffalo Chicken Sliders are versatile and easy to customize. Here are some fun twists to try:
- Milder Sliders: Use 1/4 cup hot sauce and add 2 tablespoons barbecue sauce for less heat.
- Gluten-Free: Use gluten-free rolls and ensure hot sauce is gluten-free.
- Low-Carb: Serve in lettuce wraps instead of rolls.
- Ranch Sliders: Mix 2 tablespoons ranch dressing into the sauce for a creamy twist.
- Pulled Pork Sliders: Swap chicken for 1 pound pork shoulder (cook 6-7 hours).
- Cheesy Sliders: Add 1/4 cup shredded cheddar to the chicken mixture.
- Oven Option: Bake chicken with hot sauce and pepper at 375°F for 20-25 minutes, shred, and mix with sauce.
Tip: Keep the buffalo-honey-sweet roll base for the classic slider vibe.
Conclusion: Savor Your Buffalo Chicken Sliders!
You’ve just made Buffalo Chicken Sliders—a spicy, sweet, and irresistible dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for game days, parties, or quick dinners. Whether you pile on blue cheese or keep it simple, these sliders are sure to impress. Grab a slider, bite into the bold flavors, and enjoy the buffalo goodness. What’s your favorite slider topping? Share your ideas in the comments, and happy cooking!
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Buffalo Chicken Sliders
Description
Looking for a crowd-pleasing dish that’s perfect for game days, parties, or quick dinners? Buffalo Chicken Sliders are the ultimate recipe! These slow-cooker sliders feature tender, shredded chicken coated in a spicy-sweet buffalo sauce, served on soft Hawaiian sweet rolls with optional toppings like lettuce, tomato, red onion, or crumbled blue cheese.
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons plus 1/3 cup Louisiana-style hot sauce, divided
- 1/4 teaspoon pepper
- 1/4 cup butter, cubed
- 1/4 cup honey
- For Assembly:
- 12 Hawaiian sweet rolls, warmed
- Optional Toppings:
- Lettuce leaves
- Sliced tomato
- Thinly sliced red onion
- Crumbled blue cheese
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Louisiana-Style Hot Sauce: Adds the signature buffalo flavor with a spicy kick.
- Pepper: Enhances the heat and seasons the chicken.
- Butter: Creates a smooth, rich sauce.
- Honey: Balances the spice with sweetness.
- Hawaiian Sweet Rolls: Soft, slightly sweet buns that complement the bold filling.
- Toppings: Add freshness, crunch, or creamy tang to customize.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1 pound cooked, shredded rotisserie chicken (skip slow cooking).
- Hot Sauce: Use Frank’s RedHot or another buffalo-style sauce; adjust to taste for less heat.
- Butter: Replace with margarine or olive oil for a lighter option.
- Honey: Swap with maple syrup or agave nectar.
- Rolls: Use slider buns, dinner rolls, or brioche buns.
- Gluten-Free: Use gluten-free rolls and ensure hot sauce is gluten-free.
- Milder Version: Reduce hot sauce to 1/4 cup and add 2 tablespoons ranch dressing to the sauce.
- Spicy Kick: Add 1/4 teaspoon cayenne or 1 tablespoon sriracha to the sauce.
- Vegetarian: Swap chicken with 1 pound shredded jackfruit or cauliflower florets.
Instructions
Step 1: Prep Your Ingredients
- Trim 1 pound boneless, skinless chicken breasts.
- Measure 2 tablespoons and 1/3 cup Louisiana-style hot sauce.
- Measure 1/4 teaspoon pepper, 1/4 cup cubed butter, 1/4 cup honey.
- Gather 12 Hawaiian sweet rolls.
- Prep optional toppings: wash lettuce, slice tomato and red onion thinly, crumble blue cheese.
- Grease a 3-quart slow cooker with cooking spray.
Tip: Cube butter for easier melting; prep toppings in advance for quick assembly.
Step 2: Prep the Slow Cooker
- Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
- Season: Drizzle 2 tablespoons hot sauce over the chicken and sprinkle with 1/4 teaspoon pepper. Toss to coat evenly.
Tip: Ensure chicken is in a single layer for even cooking; rub sauce and pepper in for better flavor.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 3 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board using tongs.
- Discard Juices: Pour out and discard the cooking juices from the slow cooker.
- Shred: Shred chicken with two forks into bite-sized pieces.
Tip: Shred finely for easy slider filling; let chicken cool slightly for easier handling.
Step 5: Make the Sauce
- Combine Ingredients: In a small saucepan, combine 1/4 cup cubed butter, 1/4 cup honey, and remaining 1/3 cup hot sauce.
- Cook Sauce: Cook over medium heat, stirring constantly, until butter is melted and the sauce is well blended, about 2-3 minutes.
Tip: Stir continuously to prevent burning; remove from heat once smooth and combined.
Step 6: Combine and Heat
- Mix Chicken and Sauce: Add shredded chicken to the saucepan (or pour sauce over chicken in a bowl). Stir until chicken is evenly coated.
- Heat Through: Return mixture to the slow cooker (or keep in the saucepan) and heat on Low or medium-low for 5-10 minutes, stirring occasionally, until warmed through.
Tip: Toss thoroughly to coat; if using the slow cooker, use the “keep warm” setting for serving.
Step 7: Assemble and Serve
- Warm Rolls: Warm 12 Hawaiian sweet rolls in a 300°F oven for 5 minutes or microwave wrapped in a damp towel for 20 seconds.
- Add Filling: Slice rolls in half and spoon about 2-3 tablespoons of chicken mixture onto each roll bottom.
- Add Toppings: Customize with lettuce leaves, sliced tomato, thinly sliced red onion, or crumbled blue cheese if desired.
- Serve: Place roll tops on sliders and serve immediately on a platter.
Tip: Use a slotted spoon to avoid soggy rolls; serve with extra sauce on the side for dipping
FAQs
Q: Are Buffalo Chicken Sliders healthy?
A: Chicken is lean, but butter and honey add calories. Use less butter (2 tablespoons), reduce honey to 2 tablespoons, or skip cheese for a lighter option. Pair with veggies for balance.
Q: Can I use frozen chicken?
A: Yes, but thaw first for even cooking. If using frozen, increase cooking time to 4-5 hours on Low.
Q: Why is my chicken dry?
A: Overcooking can cause this. Check at 3 hours and ensure it reaches 165°F (74°C) but doesn’t cook longer.
Q: Can I cook this on High?
A: Yes, cook on High for 1.5-2 hours, checking for tenderness. Low is better for juicy chicken.
Q: Can I skip the honey?
A: Yes, but it balances the heat. Use 2 tablespoons brown sugar or omit for a spicier flavor.
Q: Can I freeze the chicken mixture?
A: Yes! Freeze shredded chicken (without sauce or rolls) for up to 2 months. Thaw, make sauce, and reheat.