Oh my goodness. I made a batch of these slow cooker Buffalo chicken sliders and watched them disappear lickity-split. All of my favorite flavors in a single bite: chickeny Buffalo wing sauce, Ranch dressing, and cheese.
This might just be the most perfect recipe for a crowd. It can’t get any easier, just toss all of the ingredients for the filling into the slow cooker and a few hours later, you’ve got crazy good sliders.
I think you could make a little ‘slider bar’ for these slow cooker Buffalo chicken sliders. Let folks choose from blue cheese, gorgonzola, jalapenos, chopped celery, cilantro… you name it!
Also try my slow cooker cream cheese chicken taquitos.
Buffalo Chicken Sliders
Prep Time 5 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 35 minutes
- 1 12oz bottle Frank's Wing Sauce
- 1 1oz package Ranch Dressing Mix (or use 1 tablespoon homemade)
- 2 pounds boneless chicken breast
- 12 slider buns
- 2 cups shredded cheddar cheese or substitute blue cheese crumbles
- 1/4 cup more or less Ranch salad dressing
Pour wing sauce and dressing mix into a large bowl and whisk to combine. Pour into a slow cooker set on low.
Add the chicken breasts and cook for about 6 hours until fall-apart tender. If the chicken breasts are too large to be submerged in the sauce, flip them over halfway thru the cooking time.
Remove breasts to a cutting board and shred or chop as desired. Return to the slow cooker and cook another 30 minutes.
Brown buns if desired.
Top buns with meat and cheese and place under broiler for just enough time to lightly melt the cheese.
Drizzle with a little salad dressing and serve. I also added a teaspoon or so of the sauce from the slow cooker.
Wow. I cannot not stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.
I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.
Buffalo chicken soup is even better the second day, if it lasts that long. Best served with my Buffalo chicken grilled cheese sandwiches.
Buffalo Chicken Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1/4 cup unsalted butter
- 3 stalks celery diced
- 1 small sweet onion diced
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half cream
- 3 cups water
- 1 cube chicken bouillon
- 2 cups cubed cooked chicken I used some leftover fire-eater roasted chicken
- 1/4 cup buffalo wing sauce
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- Salt and freshly ground black pepper to taste
Note: I used leftover fire-eater chicken
that has a nice kick to it. If you are using rotisserie or other 'tame' chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
Place butter in a large pot over medium-high heat.
Once melted, add the celery and onion and cook until both are tender.
Stir in the flour and cook 2 minutes, stirring constantly.
Stir in the half-and-half and water.
Add the bouillon and stir to dissolve.
Add the chicken and wing sauce.
Bring to a boil and reduce heat to a simmer.
Stir in the cheese and season with salt and pepper to taste.
Simmer 10-15 minutes, stirring occasionally.