This recipe for Shredded Buffalo Chicken Sliders uses a slow cooker for a set-it-and-forget-it approach for the chicken. It is a hands off process while it cooks low and slow, leaving space to maximize your time to prepare other recipes (like Simple Ranch Slaw)!
Having said that, to try for yourself, recipe is as follows:
In a mixing bowl, add all ingredients, then mix until combined and the chicken is thoroughly coated. Afterwards, transfer the mixture into a 3-qt. slow cooker.
Cook, covered, on low until chicken is tender, about 4-5 hours. When ready, uncover, and allow to cool for at least 10-15 minutes. (This helps to lock in juices.)
In the meantime, prepare Simple Ranch Slaw (or coleslaw recipe of choice).
Discard bones and skin, then use 2 forks to shred the meat. Return the shredded chicken to the slow cooker and keep on the warm setting until ready to serve.
When ready, toast rolls with butter, then layer pickles (optional), add shredded chicken, then top with coleslaw. Serve with hot sauce on the side (so people can adjust to their heat tolerance). At last, enjoy!
Shredded Buffalo Chicken Sliders
PREP: 20 MIN
COOK: 4 HRS
SERVES: 4-6 (or about 12 small sliders)
Ingredients:
- 2 Chicken Breasts (or about 2 1/4 lb.)
- 4 Bone-In Chicken Thighs (or about 2 1/4 lb.)
- 1 (6 oz. Can) Tomato Paste
- 1/4 cup Chicken Stock (or chicken bouillon dissolved in 1/4 cup water)
- 3 Garlic Cloves, minced
- 1 tsp Cayenne Pepper (optional)
- 1/2 tsp Sea Salt
- 1/2 tsp Cracked Black Pepper
- 1/4 cup+ Frank’s Red Hot
- Brioche Slider Buns
- Butter (for toasting)
- Sandwich Pickles (optional)
Method for Shredded Buffalo Chicken Sliders:
- In a mixing bowl, add all ingredients, then mix until combined and the chicken is thoroughly coated. Afterwards, transfer the mixture into a 3-qt. slow cooker.
- Cook, covered, on low until chicken is tender, about 4-5 hours. When ready, uncover, and allow to cool for at least 10-15 minutes. (This helps to lock in juices.)
- In the meantime, prepare Simple Ranch Slaw (or coleslaw recipe of choice).
- Discard bones and skin, then use 2 forks to shred the meat. Return the shredded chicken to the slow cooker and keep on the warm setting until ready to serve.
- When ready, toast rolls with butter, then layer pickles (optional), add shredded chicken, then top with coleslaw. Serve with hot sauce on the side (so people can adjust to their heat tolerance). At last, enjoy!
Notes:
- My favorite coleslaw recipe to pair with these sliders is: Simple Ranch Slaw.
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
