Perfect Easy Crockpot Buffalo Chicken Sliders for Tailgating
These Easy Crockpot Buffalo Chicken Sliders are the ultimate tailgate appetizer—tangy, spicy, buttery, and salty all at once. With just 15 minutes of prep, the slow cooker does all the work, delivering addictive sliders that stay warm from kickoff to the fourth quarter.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6-7 hours (low)
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 12 sliders 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (about 3–4 medium breasts)
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- ½ cup unsalted butter, cubed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 slider buns (Hawaiian rolls recommended)
- ½ cup blue cheese crumbles (optional)
- Ranch dressing for drizzling
- Pickled jalapeños (optional)
Instructions
- Prep the chicken: Pat the chicken breasts dry with paper towels. Trim off any excess fat. Place them in the bottom of the slow cooker in a single layer if possible.
- Make the buffalo sauce: In a small bowl, whisk together the Frank’s RedHot, cubed butter, Worcestershire sauce, garlic powder, and onion powder. Pour the mixture evenly over the chicken.
- Cook the chicken: Cover and cook on high for 4 hours or on low for 6-7 hours, until the chicken is fork-tender and easily shreds. Internal temperature should reach 165°F.
- Shred the chicken: Remove the chicken to a cutting board or large bowl. Use two forks to shred it, or use a hand mixer on low speed for about 30 seconds.
- Drain and reduce the sauce: Pour the cooking liquid through a fine-mesh strainer into a small saucepan. Let it sit for a minute so the fat separates, then skim off most of the butter fat from the top. Bring the remaining liquid to a simmer over medium heat and cook for 3-4 minutes until it thickens slightly.
- Combine and keep warm: Return the shredded chicken to the crockpot. Pour the reduced sauce over the top and stir to coat evenly. Switch the slow cooker to warm setting. Let it sit for 10 minutes so the chicken absorbs the sauce.
- Toast the buns (optional): Split the slider buns and place them cut-side up on a baking sheet. Brush with melted butter and broil for 1-2 minutes until golden.
- Assemble the sliders: Spoon the buffalo chicken generously onto the bottom half of each bun. Top with blue cheese crumbles, a drizzle of ranch, and pickled jalapeños if using. Close with the top bun and serve immediately.
Notes
Don’t skip draining the chicken after shredding—it prevents soggy buns. Let the chicken rest for 5 minutes before shredding for cleaner results. Toast the buns to create a barrier against moisture. Keep the crockpot on warm (not low) after combining to avoid drying out. The chicken tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 slider
- Calories: 285
- Sugar: 5
- Sodium: 780
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 24
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