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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 food—tender, tangy, and buttery, with a secret sauce-to-butter ratio and toasted buns that keep them from getting soggy. Perfect for parties, tailgates, or lazy Sundays.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 1 cup buffalo wing sauce (preferably Frank’s RedHot)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 packet (1 ounce) ranch seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 12 slider buns (Hawaiian sweet rolls recommended)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sesame seeds or everything bagel seasoning (optional)
  • 4 slices provolone or Monterey Jack cheese, cut into quarters (or 1 cup shredded mozzarella)
  • Optional toppings: shredded lettuce, sliced pickles, extra buffalo sauce drizzle, blue cheese crumbles

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides lightly with salt, pepper, garlic powder, and onion powder. Place them in the bottom of your crockpot in a single layer.
  2. In a small bowl, whisk together the buffalo wing sauce, ranch seasoning mix, and the 2 tablespoons of butter pieces. Pour this mixture evenly over the chicken.
  3. Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken is ready when it shreds easily with a fork and the internal temperature reaches 165°F.
  4. Carefully remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Alternatively, use a hand mixer on low speed directly in the crockpot.
  5. Put the shredded chicken back into the crockpot and stir to coat it evenly with the sauce. Let it sit on warm while you prepare the buns.
  6. Preheat your broiler. Split the slider buns in half and place them cut-side up on a rimmed baking sheet. In a small bowl, mix the 4 tablespoons of melted butter with the sesame seeds or everything bagel seasoning. Brush this mixture generously onto the cut sides of the buns. Broil for 1-2 minutes, watching closely, until the edges are golden and the butter is bubbly.
  7. Place the bottom halves of the toasted buns on a clean baking sheet or serving platter. Spoon a generous amount of the buffalo chicken mixture onto each bun. Top with a piece of cheese (or a sprinkle of shredded cheese). If you want the cheese extra melty, pop the assembled sliders back under the broiler for 30-60 seconds.
  8. Add the top buns and press down gently. If using lettuce, pickles, or blue cheese, add them after broiling. Serve immediately while the chicken is hot and the buns are still warm.

Notes

Toast the buns always to prevent sogginess. Don’t overcook the chicken; stick to recommended times. For a crowd, double the recipe and use two crockpots. Leftover shredded chicken keeps in the fridge for up to 4 days and freezes for up to 3 months.

Nutrition

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

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