These Crock Pot Buffalo Chicken Sliders are a beloved, crowd-pleasing recipe that’s easy to make and full of flavor.
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How to Make Buffalo Chicken Sliders in a Crock Pot
Aunt Lou here. These Crock Pot Buffalo Chicken Sliders are one of my all-time favorites. They taste fantastic, are simple to prepare, scale easily for a crowd, and any leftovers freeze well for an easy future meal. The combination of tender shredded chicken tossed in a buttery, tangy buffalo sauce makes these sliders a go-to for parties, game day, or a casual weeknight dinner.
What You Will Need for Crock Pot Buffalo Chicken Sliders
Ingredients Needed
- 2 1/2 lbs boneless, skinless chicken thighs (or use chicken breasts cut to similar size if you prefer white meat)
- 1 cup butter, melted
- 2/3 cup Frank’s Red Hot Sauce
- Slider buns
- Ranch dressing (for serving)
Equipment Needed
- Butter knife
- Cutting board
- Measuring cups
- 4-quart crock pot or slow cooker
- Two forks (for shredding)
- Optional: large plate or bowl (if you prefer to shred the chicken outside the slow cooker)
Time Needed
- Prep Time: 5 minutes
- Cook Time: 4–6 hours on low or 2–3 hours on high (rotate the insert halfway through if your cooker heats unevenly)
- Shredding/Finish Time: 5 minutes
General Notes
- Looking for more recipes? Use the Recipe Finder on our site to explore other slow cooker favorites.
- Nutritional information can vary depending on ingredients and brands. Any auto-calculated values are estimates and should not be used for specific dietary needs.
- Slow cookers vary—use the times here as a guideline and test the recipe in your own appliance, adjusting time as needed.
Crock Pot Buffalo Chicken Sliders Recipe
Crock Pot Buffalo Chicken Sliders
Tender shredded chicken tossed in a buttery buffalo sauce, served on slider buns with ranch for a perfect, easy-to-serve sandwich.
Prep Time: 5 minutes
Cook Time: 2–6 hours (depending on heat setting)
Total Time: Approximately 2–6 hours
Servings: 10 – about 8 people
Calories: 419 kcal
Author: Aunt Lou
Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 1 cup melted butter
- 2/3 cup Frank’s Hot Sauce
- Slider buns
- Ranch dressing
Instructions
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Place 2.5 lbs boneless skinless chicken thighs in a 4-quart slow cooker.
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In a small bowl, whisk together 1 cup melted butter and 2/3 cup Frank’s Hot Sauce until well combined.
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Pour the sauce mixture over the chicken, coating evenly.
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Cover and cook on low for 4–6 hours or high for 2–3 hours. If your slow cooker heats unevenly, rotate the insert halfway through cooking.
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Remove the chicken and shred with two forks, either in the slow cooker, on a plate, or in a large bowl.
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Return the shredded chicken to the slow cooker and stir to coat thoroughly with the sauce.
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Serve the buffalo chicken on slider buns and top with ranch dressing as desired.
Notes
- Try doubling the recipe for larger gatherings or freeze leftovers for an easy future meal.
- Ingredient brands and portion sizes affect nutrition numbers; use the nutrition info only as an estimate.
- Always test and adjust cook time for your specific slow cooker.
Nutrition
Calories: 419 kcal
|
Carbohydrates: 14 g
|
Protein: 24 g
|
Fat: 29 g
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Carbohydrates: 14 g
|
Protein: 24 g
|
Fat: 29 g
If you enjoyed this recipe, you might also enjoy these dishes
- Crock Pot Buffalo Ranch Chicken Nachos
- Crock Pot Buffalo Chicken Potato Skins
- Buffalo Chicken Soup (Crock Pot)