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Easy Crockpot Buffalo Chicken Sliders: Best 20-Minute Party Recipe

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These Easy Crockpot Buffalo Chicken Sliders are the ultimate game day party food. Tender shredded chicken in a buttery buffalo sauce, piled onto soft buns with melted provolone cheese and broiled to golden perfection. Ready in just 20 minutes of active time, they’re a crowd-pleasing favorite that disappears fast.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (about 3–4 medium breasts)
  • 1 cup buffalo wing sauce (like Frank’s RedHot Original)
  • 1/2 cup unsalted butter (1 stick), cut into cubes
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tablespoon brown sugar (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 12 slider buns (brioche or Hawaiian sweet rolls)
  • 6 slices provolone cheese, cut in half
  • 2 tablespoons melted butter
  • 1 tablespoon sesame seeds (optional)
  • Blue cheese crumbles (optional, for garnish)
  • Ranch or blue cheese dressing (optional, for drizzling)
  • Thinly sliced celery (optional)
  • Pickled jalapeños (optional)
  • Fresh chives or green onions (optional)

Instructions

  1. Place the 2 lbs of chicken breasts in the bottom of your slow cooker. In a medium bowl, whisk together 1 cup buffalo wing sauce, 1/2 cup cubed unsalted butter, 1 packet ranch seasoning, 1 tablespoon brown sugar (if using), 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Pour the mixture over the chicken, making sure each breast is coated.
  2. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is fork-tender and shreds easily.
  3. Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Alternatively, shred it directly in the slow cooker using a hand mixer on low speed.
  4. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it sit on WARM or LOW for an additional 15-20 minutes to absorb the sauce.
  5. About 10 minutes before serving, move an oven rack to the top position (about 4-6 inches from the broiler) and preheat the broiler to HIGH.
  6. Split the 12 slider buns in half and place the bottom halves on a foil-lined baking sheet. Spoon a generous amount (about 1/3 cup) of the buffalo chicken mixture onto each bottom bun. Top each with a half-slice of provolone cheese.
  7. Place the top buns on the sliders. In a small bowl, mix 2 tablespoons melted butter with 1 tablespoon sesame seeds (if using). Brush the tops of the buns with the butter mixture.
  8. Place the baking sheet under the broiler for 1-2 minutes, watching closely, until the buns are golden brown and the cheese is bubbly and melted.
  9. Remove from the oven, let cool for just a minute, and serve warm. Garnish with blue cheese crumbles, a drizzle of ranch, fresh chives, or other desired toppings.

Notes

For best texture, let shredded chicken soak in sauce for 15-20 minutes after shredding. Watch the broiler closely to avoid burning. If using frozen chicken, add 1-2 hours on LOW or 30-45 minutes on HIGH. Leftover chicken can be stored separately from buns for up to 4 days in the refrigerator or frozen for up to 3 months.

Nutrition

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

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