Easy Crockpot Buffalo Chicken Slider Sandwiches

You will want to give this easy Crockpot Buffalo Chicken Slider Sandwich recipe a try—especially on those busy weeknights packed with school, work, and kids’ activities. The best part is how simple it is—just set it in the slow cooker and dinner is ready when your whole family walks through the door.

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If your whole family loves spicy food or always goes back for seconds of buffalo chicken dip, they’ll love these sliders. This easy recipe is so helpful for moms who need dinner done without the stress. Serve with your favorite toppings, such as ranch, blue cheese, or crunchy slaw, to make it a complete meal. These Crockpot Buffalo Chicken Sandwiches will be a new family favorite in no time.

This crockpot recipe is a hands-off recipe that brings big flavor with minimal fuss, and these Easy Crockpot Buffalo Chicken Slider Sandwiches are so easy on a busy day. When it is meal time, you have tender, juicy chicken slow-cooked in spicy buffalo sauce.  Then, shred the chicken and mix in the creamy ranch, spicy buffalo sauce, with the crunchy celery—and you have the perfect buffalo chicken sandwich.  

Whether you’re feeding a crowd for game day or the crowd is your whole family, this recipe has got you covered. Plus, it’s perfect for busy days when the slow cooker does all the work while you multitask or relax. 

Why We Love These Buffalo Slow Cooker Buffalo Chicken Sandwiches

• Simple yet flavorful: The recipe uses simple ingredients like chicken breasts, buffalo sauce, and ranch dressing that you probably already have or can easily grab. Yet the result is a rich, spicy, tangy combo that reminds you of buffalo chicken wings.
• Set it and forget it: The best part is the slow cooker does all the hard work, so you don’t have to watch or stir anything. It’s perfect for busy days when you don’t have time to cook.
• Family-friendly: These sliders are perfect for football season—like a fun twist on buffalo chicken dip in sandwich form! They’ve got just enough kick for fans of spicy food, but the creamy ranch keeps it kid-friendly. It’s an easy recipe with the best results every time. And bonus—leftovers reheat great for another quick dinner or lunch.

Ingredients Needed:

• Boneless, skinless chicken breasts: They’re the star here because they shred beautifully after slow cooking and soak up the buffalo sauce perfectly. If you prefer dark meat, skinless chicken thighs can work too, but adjust cook times accordingly for tenderness.
• A Medium Onion: A Sweet white onion gives a depth of flavor to the chicken.
• Spicy buffalo sauce: This sauce brings the classic buffalo wing sauce
   heat without extra hassle since it’s store-bought and ready to go. Feel free to tweak the spiciness by choosing mild or extra hot versions, depending on your or your family’s preference.
• Ranch dressing – Ranch Seasoning: Ranch adds a creamy, cooling element that balances the heat in the buffalo sauce nicely. You can use premade ranch, ranch dressing mix,  or ranch seasoning packet with water.
• Chopped Celery: Adding chopped celery sticks gives the sandwich a fresh crunch and lightens up the rich buffalo flavor. It’s a simple way to add texture and keep each bite from feeling too heavy.
• Butter: Butter enriches the chicken mixture, giving it a silky finish that makes every bite feel indulgent without the fuss. If you’re dairy-free, a small amount of olive oil can work instead.
• Blue Cheese Crumbles and Cole Slaw: The perfect toppings for these delicious buffalo chicken sandwiches.
• Optional Cream cheese: For a creamier, richer flavor, you can stir in a little cream cheese—totally optional but so delicious!

How to Make Buffalo Slicer Sandwiches King’s Hawaiian

1. Use spray olive oil or avocado oil for the bottom of your crockpot.
2. Slice one medium onion and layer it on the bottom.
3. Next, cut any large chicken breasts in half and layer the chicken in a single layer over the onion, or as best as you can.
4. In a medium measuring cup, add 1/2 cup of water and 2 tablespoons of dry ranch dressing mix and mix well. Next, add the spicy 1/2 cup of spicy buffalo sauce (or mild buffalo sauce) and combine.
5. Chop the 3 to 4 stalks of celery into 1/2 in lengths and add to the sauce.
6. Dot the butter on top.
7. Pour the sauce over the chicken and secure the lid.
8. Cook on low for 5 hours or high for 3, but I recommend you cook this on low as it makes for easier shredding.
9. After the cooking time, remove the cooked chicken and shred with 2 forks. Return the shredded chicken and stir.
10. Replace the lid and cook on low for 30 minutes and serve.
11. Serve on King Hawaiian rolls with a crispy coleslaw and top with Blue Cheese Crumbles.

Tips & Tricks for Shredded Buffalo Chicken Sandwiches

1. Layer flavor by placing the sauce on top: Start by laying the onion on the bottom, next the chicken, then mix the sauce with the chopped celery and pour on top.
2. Don’t skip the celery crunch: Adding celery, even though it is cooked, helps with a cool, fresh flavor.
3. Have Extra Sauce: Buffalo sauce can be addictive; keep some extra around for dipping the sliders or dunking celery sticks on the side.
4. Save the leftovers: If you have leftover buffalo chicken, it’s fantastic over salads, in wraps, or even on top of baked potatoes. It’s a versatile protein that plays nice in many quick meals beyond sandwiches.

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Equipment

• Crockpot or Slow Cooker
• Mixing Bowl
• Forks for Shredding Chicken
• Serrated Knife
• Slider Buns or Small Sandwich Rolls  

Recipe Variations

• Lighten it up: Swap the regular ranch dressing for a light or Greek yogurt-based version to cut calories without losing creaminess.
• Make it extra cheesy: Stir in some blue cheese crumbles right before serving for a tangy, unmistakable buffalo wing vibe. Or add a block of Cream cheese at the start of the recipe.
• Wrap it up: Skip the buns and serve this shredded buffalo chicken in lettuce wraps for a low-carb alternative.
• Add more crunch: Top sliders with thinly sliced pickles or extra celery for an extra layer of texture.
• Instant Pot version: Use an Instant Pot to cook the chicken more quickly—set it to high pressure for approximately 15 minutes, then shred and mix with the sauce as usual.

Flavor Boosters

• Add garlic powder or smoked paprika:
  Sprinkle a pinch of garlic powder or smoked paprika into the buffalo sauce before slow cooking to deepen the flavor with a smoky flavor.
• Fresh herbs finish: Garnish with chopped fresh parsley or chives for a pop of color.
• Drizzle with blue cheese dressing: A light drizzle of blue cheese dressing on top of the assembled sliders adds creaminess and extra messiness, making it more enjoyable.

What To Serve With Easy Crockpot Buffalo Chicken Slider Sandwiches

1. Celery sticks: Classic and cool, celery pairs naturally with buffalo flavors and adds an inviting crunch.
2. Potato chips or kettle chips: Sometimes, a salty crunch on the side rounds out the experience perfectly without much effort.
3. Coleslaw: A crisp, tangy slaw balances the heat and adds a fresh contrast in texture and flavor.
4. Pickle slices: Their sharp acidity cuts through the richness of the chicken and adds a refreshing bite.

Recipe Notes and Hints

• Chicken is dry or tough: Make sure to cook the chicken on low for the full 5-6 hours to allow it to absorb moisture and become tender. If in a hurry, use the high setting but keep an eye on the texture so it doesn’t overcook.
• The Sauce is too watery: If your buffalo chicken comes out a little watery, remove the lid and cook on high for 15-30 minutes to let some of the liquid evaporate before shredding the chicken. However, the sauce will thicken as you add back the shredded chicken.
• Sliders are soggy: To avoid sogginess, toast the slider buns lightly before assembling, and avoid drenching the chicken with too much sauce right away.
• Chicken doesn’t shred easily: f the chicken resists shredding, it probably needs more cooking time. Give it another half hour on low, then test again with forks.

Frequently Asked Questions

Can I freeze the buffalo chicken filling?

Absolutely, this chicken freezes well. Store it in an airtight container or freezer bag for up to three months, then thaw overnight in the fridge before reheating.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will be juicier and more flavorful, but they may take a bit longer to cook. Just adjust slow cooker times and check tenderness.

How spicy are these sliders?

The heat mainly depends on the buffalo sauce you choose. Mild buffalo sauce will keep things tamer, while hot or extra-hot sauce kicks up the heat for spice lovers. When I use mild buffalo sauce and add a block of cream cheese, the recipe is more kid-friendly.

More Crockpot Chicken Recipes You May Enjoy

• Creamy CrockPot Dry Ranch Dressing Chicken 5-Ingredients
• CrockPot Sweet and Sour Chicken with Pineapple
• Crockpot Chicken Taco Soup
• Crock-Pot Garlic Herb Chicken Tenders Pantry Dinner

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