Easy Crockpot Buffalo Chicken Sliders: Best 15-Minute Prep
These Easy Crockpot Buffalo Chicken Sliders are the ultimate crowd-pleaser with just 15 minutes of prep. Tender shredded buffalo chicken, buttery buns, and a golden crispy top come together for a perfect game day or weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on LOW) or 2-3 hours (on HIGH) plus 10-12 minutes baking
- Total Time: 4 hours 25 minutes (on LOW) or 2 hours 25 minutes (on HIGH)
- Yield: 12 sliders 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
- 1 cup buffalo wing sauce (preferably Frank’s RedHot Original)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 packet (1 ounce) ranch dressing mix (Hidden Valley recommended)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 12 slider buns (Hawaiian sweet rolls or Martin’s potato rolls)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons buffalo wing sauce
- 1/2 cup crumbled blue cheese (optional)
- Ranch or blue cheese dressing, for serving
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Sprinkle the ranch dressing mix, garlic powder, and black pepper evenly over the chicken. Pour the 1 cup of buffalo wing sauce over the top, then dot with the 2 tablespoons of butter pieces. Do not stir.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165°F.
- Carefully remove the chicken breasts from the slow cooker and shred using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker and stir to coat evenly in the sauce. Let it sit in the warm sauce while you prepare the buns.
- Preheat your oven to 350°F (175°C). In a small bowl, combine the 4 tablespoons of melted butter with the 2 tablespoons of buffalo wing sauce. Stir until well combined.
- Slice the entire package of slider rolls in half horizontally, keeping the tops and bottoms intact as one large piece. Place the bottom half of the rolls in a 9×13-inch baking dish. Spoon the buffalo chicken evenly over the bottom layer. If using blue cheese crumbles, sprinkle them over the chicken. Place the top half of the rolls over the chicken.
- Generously brush the butter-sauce mixture over the tops of the buns. Bake for 10-12 minutes, until the tops are golden and the edges are bubbly. The internal temperature should reach 165°F.
- Let the sliders rest in the baking dish for 5 minutes before cutting along the individual roll lines. Serve warm with ranch or blue cheese dressing for dipping.
Notes
For extra crispy tops, broil for the last 1-2 minutes of baking. Use a slotted spoon to transfer chicken to avoid soggy buns. Let chicken rest in sauce after shredding for more flavor. For frozen chicken, add 1 hour to cook time on LOW.
Nutrition
- Serving Size: 1 slider
- Calories: 285
- Sugar: 5
- Sodium: 780
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 22
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