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Easy Crockpot Buffalo Chicken Sliders: Best Game Day Recipe

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These Easy Crockpot Buffalo Chicken Sliders are the ultimate game day appetizer—tender, juicy shredded chicken in a perfectly balanced buffalo sauce, topped with a cool and crunchy blue cheese slaw, all served on toasted Hawaiian rolls. The slow cooker does all the work, making it a stress-free crowd-pleaser.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 large breasts)
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/4 cup unsalted butter, melted
  • 1/4 cup low-sodium chicken broth
  • 1 packet (1 ounce) ranch seasoning mix
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup crumbled blue cheese
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 12–16 slider buns (Hawaiian sweet rolls recommended)
  • 4 tablespoons unsalted butter, melted (for brushing buns)
  • 1 tablespoon sesame seeds or everything bagel seasoning (optional)
  • Celery sticks and carrot sticks (for serving)

Instructions

  1. Prepare the chicken (5 minutes): Place the chicken breasts in the bottom of your slow cooker in a single layer if possible.
  2. Make the buffalo sauce (3 minutes): In a small bowl, whisk together the hot sauce, melted butter, chicken broth, ranch seasoning, brown sugar, garlic powder, and smoked paprika. Pour evenly over the chicken.
  3. Cook the chicken (3-4 hours on HIGH or 6-7 hours on LOW): Cover and cook until the chicken is tender and shreds easily with a fork (internal temperature 165°F). Avoid opening the lid too often.
  4. Shred the chicken (5 minutes): Transfer cooked chicken to a cutting board or bowl and shred with two forks or a hand mixer on low. Return to the slow cooker and stir into the sauce.
  5. Make the blue cheese slaw (10 minutes): In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Fold in coleslaw mix and crumbled blue cheese. Cover and refrigerate for at least 30 minutes.
  6. Toast the slider buns (5-7 minutes): Preheat oven to 375°F. Split buns and arrange cut-side up on a baking sheet. Brush with melted butter. Bake 4-5 minutes until lightly golden. Sprinkle with sesame seeds or everything bagel seasoning if using.
  7. Assemble the sliders (5 minutes): Spoon buffalo chicken onto the bottom half of each toasted bun. Top with blue cheese slaw and place the top bun on. Secure with a toothpick if desired.
  8. Serve immediately: Arrange on a platter with celery and carrot sticks. Extra buffalo sauce and blue cheese dressing for dipping are optional.

Notes

Don’t overcook the chicken; check at minimum cooking time. Shred while warm for best texture. Toast buns to prevent sogginess. Keep chicken warm in slow cooker on ‘Warm’ setting for up to 2 hours. The chicken tastes even better the next day.

Nutrition

Keywords: buffalo chicken sliders, crockpot sliders, game day recipe, buffalo chicken, slow cooker sliders, easy appetizer

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