Easy Slow Cooker Buffalo Chicken Sliders (Best Party Recipe)
These Easy Slow Cooker Buffalo Chicken Sliders are the ultimate low-effort, high-reward party recipe. Juicy, shredded chicken is slow-cooked in a buttery buffalo sauce and served on soft slider buns for a crowd-pleasing appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on LOW) or 2 hours (on HIGH)
- Total Time: 4 hours 15 minutes (on LOW) or 2 hours 15 minutes (on HIGH)
- Yield: 12-15 sliders 1x
- Category: Appetizer / Main Course
- Cuisine: American
Ingredients
- 2.5 lbs boneless, skinless chicken breasts
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup chicken broth (low-sodium preferred)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 12–15 slider buns (Hawaiian rolls recommended)
- Blue cheese or ranch dressing for serving
- Optional toppings: thinly sliced celery, crumbled blue cheese, fresh chives or green onions
Instructions
- Lightly spray the insert of a 4 to 6-quart slow cooker with non-stick cooking spray. Pour 1/4 cup chicken broth into the bottom.
- Pat chicken breasts dry with paper towels. Season generously on both sides with garlic powder, onion powder, and a pinch of salt and pepper. Place in the slow cooker in a single layer.
- In a medium microwave-safe bowl or small saucepan, melt the stick of butter. Whisk in 1 cup of Frank’s RedHot sauce until smooth and fully combined.
- Pour the buffalo sauce over the chicken breasts, ensuring each piece is coated. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until fork-tender.
- Carefully remove the cooked chicken from the slow cooker and place on a cutting board or in a large bowl. Reserve the cooking liquid. Shred the chicken using two forks or a hand mixer on low speed.
- Return the shredded chicken to the slow cooker with the reserved cooking liquid. Stir to coat. Let sit on ‘warm’ for about 10 minutes to absorb flavors.
- Split the slider buns and place bottoms on a baking sheet. Pile a generous amount of buffalo chicken onto each bottom bun. Add optional cheese if desired, then place top buns on.
- Optional: Brush tops of buns with melted butter and sprinkle with garlic salt. Bake in a preheated 350°F oven for 8-10 minutes until golden and bubbly. Serve with blue cheese or ranch dressing and optional toppings.
Notes
For best results, use Frank’s RedHot sauce and unsalted butter. Avoid overcooking the chicken; it should be fork-tender but not dry. The sauce-to-chicken ratio is important—double the sauce if doubling the chicken. For a milder version, use 3/4 cup hot sauce and 1/4 cup ketchup or extra broth. Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of water or hot sauce.
Nutrition
- Serving Size: 1 slider (chicken an
- Calories: 320
- Sugar: 4
- Sodium: 800
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 28
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