Easy Shredded Buffalo Chicken Sliders {Crockpot Recipe}
Five minutes of prep is all you need to make these delicious Shredded Buffalo Chicken Sliders in the Crockpot using frozen (or fresh) boneless chicken breasts. With only a few simple ingredients, this shredded buffalo chicken sandwich recipe cooks away while you go about your day!
Every time I make these mini buffalo chicken crockpot sandwiches someone asks me for the recipe. This recipe is perfect for parties and serving a crowd. The best part is that you can throw it together in the morning in only a few minutes and have them ready to go in no time! You guys know how I roll…quick, easy, and tasty is how I like my recipes.
Ingredients
- Chicken breasts– you’ll need boneless, skinless chicken breast (frozen or fresh work great in this crockpot method).
- Buffalo wing sauce– mild or hot. Pick your desired heat level.
- Worcestershire sauce– try saying that three times fast.
- White vinegar– helps to give that delicious tangy flavor.
- Garlic powder– an essential spice for flavorful buffalo chicken.
- Butter– melted. You can use regular butter or the olive oil butter blend sticks.
- Slider buns– King’s Hawaiian and brioche are personal favorites.
How To Make Shredded Buffalo Chicken In A Crockpot
Step 1: Spray the slow cooker with cooking oil spray.
Step 2: Add the chicken breasts.
Step 3. Mix sauce ingredients together.
Step 4. Pour over chicken and cook on High for 4 hours. Switch setting to warm until ready to serve.
Recipe Tip
If you love spicy chicken sliders, go for the hot sauce!! I keep it kid-friendly and use a mild buffalo sauce. My kiddos don’t love super spicy foods. Kick up the heat if you can handle it. You can always serve extra hot sauce on the side for those that want to work up a sweat. Fresh or pickled jalapeños are always a nice touch for serving.
What To Serve With Shredded Buffalo Chicken Sandwiches
My favorite type of buns for buffalo sliders are Hawaiian and brioche rolls. Another delicious way to serve shredded buffalo chicken is stuffed into a baked white or sweet potato. All you need is a side of green vegetables and you have a beautifully balanced meal. You can also serve up this shredded buffalo chicken nacho-style with sour cream, cheddar, and diced jalapeños. Here are a few more great topping ideas.
- Shredded purple cabbage
- Old-fashioned coleslaw with vinegar
- Crumbled blue cheese
- Ranch Dressing
- Melted Cheese
- Hot sauce for drizzling on top
Don’t Miss These Other Slow Cooker Favorites!
Lightened-Up Slow Cooker Potato Soup
Easy Slow Cooker Mango Salsa Beef
Slow Cooker Ham Vegetable Soup
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Buffalo Chicken Sliders {Crockpot}
Equipment
- slow cooker
Ingredients
- 8 chicken breasts boneless and skinless
- 1 1/2 cups mild buffalo wing sauce
- 4 tbsp Worcestershire sauce
- 3 tbsp white vinegar
- 4 tsp garlic powder
- 8 tbsp butter I use the olive oil blend sticks
- 12 Hawaiian slider rolls or brioche rolls
Instructions
- Spray slow cooker with cooking spray.
- Add chicken breasts to pot.
- Stir all sauce ingredients together and pour over chicken.
- Cook on high for 4 hours, then switch to warm setting until ready to serve.
- When chicken is done, it will shred easily with a fork.
- Shred the chicken in the crockpot before serving.
- Serve with blue cheese crumbles, ranch dressing, slaw and rolls.
Notes
Nutrition
*Note: This post was originally published in February 2012. It has been updated throughout. The delicious recipe remains the same.
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Giiirrrrrllll 🙂 I cant WAIT to try this! Yummo!
Looks delicious and a great alternative to pulled pork! Awesome.
Thank you ladies! 🙂 Love the feedback!!
Amee, these look wonderful. I think I would serve them on a King’s Hawaiian roll. Love anything from a crockpot. Thanks so much for linking this up with Mop It Up Mondays at i should be mopping the floor last week. Enjoy the rest of your weekend!
{HUGS},
kristi
Thanks Kristi! A King’s Hawaiian roll would be delish! 🙂
Can anyone tell me how many lbs of chicken they used for this
Hi Kelly! I use 2 to 2 1/2 lbs of chicken for this recipe. The breasts range from 4-6 oz each.
Great recipe! Have you ever used Apple Cider Vinegar instead?
Hi Jolene! Thank you for the review! I haven’t tried apple cider vinegar in this recipe. Did you make it with that sub?