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