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Easy Crockpot Buffalo Chicken Sliders for Game Day

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These Easy Crockpot Buffalo Chicken Sliders are the ultimate crowd-pleaser for game day, potlucks, and last-minute gatherings. Made with simple ingredients and minimal prep, the slow cooker does all the work, delivering tender, juicy shredded buffalo chicken piled onto sweet Hawaiian rolls with melted provolone cheese.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 1 cup buffalo wing sauce (recommended: Frank’s RedHot)
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar (optional)
  • 12 Hawaiian sweet rolls
  • 8 slices provolone cheese
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • Blue cheese crumbles (optional)
  • Fresh celery sticks (optional)
  • Ranch dressing (optional)

Instructions

  1. Place the 2 pounds of chicken breasts in the bottom of your crockpot in a single layer.
  2. In a small bowl, whisk together 1 cup buffalo wing sauce, 1 packet dry ranch seasoning, 2 tablespoons melted butter, and 1 tablespoon brown sugar if using. Pour over the chicken, coating each piece.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and shreds easily.
  4. Remove the chicken to a cutting board and shred with two forks or a hand mixer on low speed. Return shredded chicken to the crockpot and stir into the sauce. Keep warm.
  5. Preheat oven to 350°F (175°C).
  6. Without separating the individual rolls, slice the entire pack of 12 Hawaiian sweet rolls in half horizontally. Place the bottom half in a 9×13 baking dish.
  7. Arrange 4 slices of provolone cheese over the bottom half of the rolls.
  8. Using a slotted spoon, scoop the shredded buffalo chicken evenly over the cheese.
  9. Top with the remaining 4 slices of provolone cheese.
  10. Place the top half of the rolls over the chicken and cheese, pressing down gently.
  11. In a small bowl, combine 1/4 cup melted butter, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon dried parsley. Whisk until combined.
  12. Brush the butter mixture generously over the tops of the rolls.
  13. Cover the baking dish with aluminum foil and bake for 15 minutes.
  14. Remove the foil and bake for an additional 5-7 minutes, until the tops are golden brown and the edges are bubbly.
  15. Let the sliders rest for 5 minutes before slicing along the individual roll seams.

Notes

For less spicy sliders, use mild buffalo sauce or mix with equal parts melted butter. To prevent sogginess, use a slotted spoon for the chicken and toast the bottom rolls for 3-4 minutes before assembling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes.

Nutrition

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

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