Crockpot Buffalo Chicken Sliders
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Crockpot Buffalo Chicken Sliders
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Chicken breasts cooked in the slow cooker with ranch, buffalo, and cream cheese become creamy shredded chicken perfect for sliders. Top them with lettuce, green onions, blue cheese, and ranch dressing for a perfect game-day appetizer or potluck dish.
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Ingredients
- 2 pounds chicken breast
- 1 packet ranch seasoning
- 1/2 cup buffalo sauce
- 2 tablespoons butter
- 4 ounces cream cheese optional- if you want the chicken creamy
For the sliders
- 18 sweet Hawaiian rolls
- 4 green onions sliced
- 3 tablespoons ranch dressing
- 2 cups shredded lettuce
- 1/4 cup blue cheese optional
Instructions
To Make the Slow Cooker Buffalo Chicken
- Place the chicken in the slow cooker and season all over with the ranch seasoning. Add the buffalo sauce, and place a pat of butter on each piece of chicken.
- Cover and cook on high for 2.5-3 hours, or low for 3-3.5 hours.
- Shred the chicken then add the cream cheese, let sit for 5 minutes covered, then mix in.
To Make the Crockpot Buffalo Chicken Sliders
- Split the Hawaiian rolls in half.
- To assemble sliders layer the buffalo chicken, and your choice of shredded lettuce, ranch dressing, green onions, and blue cheese crumbles. Add the tops on and serve.
- Alternately, put each item out individually and keep the buffalo chicken in the crockpot on warm. Let each person make their own sliders.
Notes
- Substitutions:
- - Chicken tenders, strips, or boneless, skinless chicken thighs.
- - Sour cream or mascarpone.
- - Blue cheese dressing.
- How to Store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
- How to Freeze:
- Making this buffalo chicken slider recipe into a freezer meal is simple and can be kept there for up to 6 months.
- Making this buffalo chicken slider recipe into a freezer meal is simple and can be kept there for up to 6 months.
- Combine chicken breasts in a freezer-safe container or bag with ranch seasoning, butter, and buffalo sauce.
- Freeze.
- When ready to cook, let it thaw in the fridge for 24-48 hours.
- Place it into the Crockpot and follow the recipe starting from step 2.
- How to Reheat:
- This buffalo chicken slider recipe can be reheated in the microwave or on the stove. Reheat chicken in the microwave in 30-second bursts, then assemble sandwiches or place it in a saucepan and reheat until hot throughout.
- This buffalo chicken slider recipe can be reheated in the microwave or on the stove. Reheat chicken in the microwave in 30-second bursts, then assemble sandwiches or place it in a saucepan and reheat until hot throughout.
- For assembled sandwiches, remove the fresh toppings and place them in an oven-safe dish. Bake covered in a 350°F oven for 10-15 minutes or until hot. Add fresh toppings back on when hot.
- For assembled sandwiches, remove the fresh toppings and place them in an oven-safe dish. Bake covered in a 350°F oven for 10-15 minutes or until hot. Add fresh toppings back on when hot.
- How to Scale:
- This recipe can easily be doubled for more servings. Cooking time may increase to 4-6 hours with more chicken in the Crockpot.
- This recipe can easily be doubled for more servings. Cooking time may increase to 4-6 hours with more chicken in the Crockpot.
- Chicken Breasts - Chicken tenders, strips, or boneless, skinless chicken thighs.
- Cream Cheese - Sour cream or mascarpone.
- Ranch dressing - Blue cheese dressing.
- in the refrigerator for 3-4 days
- in the freezer up to a month
- Combine chicken breasts in a freezer-safe container or bag with ranch seasoning, butter, and buffalo sauce.
- Freeze.
- When ready to cook, let it thaw in the fridge for 24-48 hours.
- Place it into the Crockpot and follow the recipe starting from step 2.
Nutrition Information
Show Details
Serving
2sliders
Calories
412kcal
(21%)
Carbohydrates
34g
(11%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
1090mg
(45%)
Potassium
520mg
(15%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
4254IU
(85%)
Vitamin C
12mg
(13%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 2sliders | |
| Calories | 412kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1090mg | 45% |
| Potassium | 520mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 4254IU | 85% |
| Vitamin C | 12mg | 13% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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