Crock Pot Buffalo Chicken Sliders
Ingredients
- 1 lb. boneless skinless chicken breasts or boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 cup buffalo wing sauce (I prefer Frank's Red Hot)
- ½ cup water
- 1 Tablespoon brown sugar
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Serving suggestions:
- *12 small rolls or slider buns
- Ranch or blue cheese dressing
- Blue cheese crumbles (or another cheese)
- Tomato slices
- Green leaf lettuce
- Or can serve as lettuce wraps
Instructions
- Place the chicken breasts into a slow cooker. Sprinkle with a little salt and pepper. Add in the hot sauce, water, brown sugar, onion powder and garlic powder.
- Cover and cook on high for 4 hours, or low for 6-8 hours. Chicken should easily shred with a fork. If desired to make it less spicy add 2 Tbsp. butter and a little water as needed.
- Shred chicken and add back to the slow cooker. Toss with sauce and serve on slider buns, with desired toppings. Refrigerate leftover chicken in an airtight container for up to 5 days.
Notes
Optional: Lightly butter the inside of the rolls and toast them (on the stove top) before assembling the sliders.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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