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Slow Cooker Buffalo Chicken Sliders

Easy slow cooker sandwiches perfect for busy weeknights.

Ingredients

FOR THE CHICKEN:

TO ASSEMBLE THE SANDWICHES:

Instructions

FOR THE CHICKEN:

  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!

TO ASSEMBLE:

  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.

Notes

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.