Slow Cooker Buffalo Chicken Sliders

Easy slow cooker sandwiches perfect for busy weeknights.






  1. Toss chicken breasts, buffalo wing sauce, salt and pepper in your slow cooker. Cook on low for 6-8 hours.
  2. When chicken is cooked, turn off the slow cooker and shred chicken. I leave the chicken right in the slow cooker and shred it with two forks – you want the chicken to soak up any extra buffalo sauce that’s in there!


  1. Toast slider buns. I like to lay the buns out on a baking sheet and bake at 375 for 5-6 minutes until toasted, but you could also use a regular toaster or toaster oven.
  2. Toss arugula, olive oil, lemon juice, salt and pepper together in a large bowl until arugula leaves are lightly dressed.
  3. Place a scoop of shredded buffalo chicken on each slider bun. Top with a few crumbles of blue cheese.
  4. Top each slider with a few arugula leaves, press on the top piece of the bun, and serve immediately.


Not a blue cheese fan? Use a sharp white cheddar or pepper jack cheese instead.

I used potato rolls here, but you could use pretzel slider rolls, hawaiian rolls, mini burger buns, or whatever you have on hand!

I added arugula because it’s what I had in the fridge, but these sliders would also be great with fresh pickles or coleslaw.

Don’t forget to toast the slider buns! That one step adds a lot of texture to these sliders.

To serve this recipe as full-size burgers or sandwiches, just use four regular-sized hamburger buns.

I find that there’s enough buffalo sauce here to keep the sandwiches nice and moist, but feel free to add a bit of mayo, blue cheese dressing, or another favorite sandwich spread if you like!

If you don’t like (or don’t have) buffalo sauce, you can use BBQ sauce instead.