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    Home » Recipes » Slow Cooker

    Slow Cooker Buffalo Chicken Sliders

    Published: Apr 13, 2016 · Modified: Feb 11, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    These easy slow cooker buffalo chicken sliders are perfect for busy weeknights, potlucks, and football season! With blue cheese and arugula.

    Chicken slider on a white surface with blue cheese crumbles in the foreground. this recipe

    Allow me to introduce you to the simplest dinner ever (AKA your new weeknight BFF): Slow Cooker Buffalo Chicken Sliders.

    This chicken recipe is just EASY, and there's next-to-nothing prep involved so you can spend less time in the kitchen and more time on the couch with a glass of wine doing activities.

    This pulled chicken is also great for full-sized sandwiches if you want something more substantial than a slider. We frequently serve it on burger buns or larger ciabatta rolls for a heartier dinner!

    Chicken breasts and buffalo sauce in the bowl of a black slow cooker.

    Here's our order of operations for these buffalo chicken sliders:

    • Throw some boneless, skinless chicken breasts or thighs in the slow cooker (we love our 5 qt. Crock-Pot!) in the morning, along with some buffalo sauce, salt, and pepper.
    • When you're ready to eat, shred the chicken and toast some slider rolls. We like using our favorite dinner rolls or a pack of store-bought buns. Toast on a lightly oiled griddle or grill pan over medium heat, or lay sliced rolls cut-side up in a single layer on a sheet pan and bake at 375 for 5-6 minutes.
    • Toss a few handfuls of arugula with some lemon juice, olive oil, salt, and pepper. Skip this step if you're ultra short on time, but if you do have thirty seconds, it adds a ton of flavor. You just need a dash of lemon and/or olive oil and some salt and pepper!
    • Assemble! Stack some shredded chicken and arugula on a slider roll, top with blue cheese, and enjoy.
    Two forks shredding buffalo chicken in a black slow cooker.

    To make these sandwiches for a crowd:

    It's easy to scale this recipe up for more servings: just plan to use about ⅔ cup of buffalo hot sauce or wing sauce for every pound of chicken you cook.

    (Fun fact: You can also hit the handy "1x", "2x," or "3x" buttons in the recipe card below to scale any recipe for you!)

    If you're feeding a big group, save time by setting out each component on its own to make a build-your-own sandwich bar instead of assembling everything yourself. If the food will be out for more than half an hour or so, skip dressing the arugula so it doesn't wilt.

    Slider roll topped with chicken, blue cheese, and arugula in front of a white background.

    One important note here: PLEASE don't skip toasting your slider rolls. It adds SO much more texture to these sandwiches!

    (I'm serious. TOAST. THEM. BUNZZZZZZZ.)

    PS - Hungry for more? Check out our easy Pesto Slow Cooker Chicken Sandwiches, Barbecue Chicken Sandwiches, Meal Prep Shredded Chicken, or our Crock Pot Salsa Chicken for some extra weeknight dinner inspiration.

    Man\'s hand holding a buffalo chicken sandwich with arugula in front of a dark background.

    Video: How to make slow cooker buffalo chicken sliders

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    Shredded chicken sandwich with fresh arugula and blue cheese on a white background.

    Slow Cooker Buffalo Chicken Sliders

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 6 hours
    • Total Time: 6 hours 15 minutes
    • Yield: Makes 6-8 sliders 1x
    • Category: Slow Cooker
    • Cuisine: American
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    Description

    Easy slow cooker buffalo chicken sliders perfect for busy weeknights or game days.


    Ingredients

    Scale

    FOR THE CHICKEN:

    • 1 pound large boneless, skinless chicken breasts (2-3 large breasts)
    • ⅔ cup of your favorite buffalo wing sauce
    • salt and pepper to taste

    TO ASSEMBLE THE SANDWICHES:

    • 8-10 slider buns, halved
    • 3 cups fresh arugula
    • 1 tsp. extra virgin olive oil
    • 1 tsp. lemon juice
    • salt and pepper to taste
    • ⅓ cup crumbled blue cheese

    Instructions

    FOR THE CHICKEN:

    1. Toss chicken breasts, buffalo wing sauce, salt and pepper together in your slow cooker. Cook on low for 6-8 hours.
    2. When chicken is cooked, turn off the slow cooker and shred chicken. We like to leave the chicken right in the slow cooker and shred it with two forks so it soaks up any extra buffalo sauce!

    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 toaster oven or a lightly oiled cast iron pan over medium heat.
    2. In a large bowl, toss together arugula, olive oil, lemon juice, salt and pepper until arugula is evenly coated.
    3. Place a scoop of shredded buffalo chicken on each slider bun. Top with a few crumbles of blue cheese and your dressed arugula. Serve immediately.

    Notes

    Additions and Substitutions. Use sharp white cheddar, pepper jack, gorgonzola, or mozzarella in place of the blue cheese. Add pickles, coleslaw, ranch dressing, blue cheese dressing, or extra buffalo sauce to the sandwiches during assembly if you like. Swap the arugula for spinach or mixed greens. Use BBQ sauce in place of buffalo sauce if you prefer. Use boneless, skinless chicken thighs in place of breasts.

    Which rolls should I use? We typically grab potato rolls or basic dinner rolls at the store, or make our favorite dinner rolls. Use any rolls you like - pretzel slider rolls, Hawaiian rolls, or mini burger buns are all good. For larger sandwiches, use four regular-sized hamburger or sandwich buns. Just don't forget to toast the rolls!

    In a hurry? Cook chicken on high heat for 3-4 hours.

    To store, let shredded chicken cool completely and store in an airtight container in the fridge for 4-5 days. This chicken also freezes well - it will keep in an airtight container in the freezer for 3-4 months without losing flavor.

    To make these sliders for a crowd, scale up the chicken as needed and plan to use ⅔ cup of buffalo sauce per pound of chicken cooked. To save time, lay out individual components (rolls, chicken, arugula, blue cheese) for a build-your-own slider bar instead of assembling them all yourself.

    Ingredients and Equipment. We used a 5 quart Crock Pot slow cooker in these photos. We've tested this recipe with a variety of buffalo wing sauces - use whatever you like! We typically have Frank's or a generic store brand of hot sauce on hand.

    For more easy slow cooker chicken recipes, check out our Slow Cooker Pesto Chicken Sandwiches, our easy Meal Prep Shredded Chicken, or our Slow Cooker Salsa Chicken.

    Nutrition

    • Serving Size: 2 sliders
    • Calories: 326
    • Sugar: 4.5 g
    • Sodium: 1738.9 mg
    • Fat: 11.2 g
    • Carbohydrates: 30.5 g
    • Protein: 24.7 g
    • Cholesterol: 60.8 mg

    Keywords: crock pot, meal prep, chicken recipe

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    1. Kyle

      January 03, 2023 at 9:50 am

      Perfect slow cooker recipe! Easy to set and forget. Adding the touch of arugula really helps cuts the richness of the buffalo chicken.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 03, 2023 at 12:51 pm

        We agree! Slow cooker recipes with no additional cooking (or dishes) are the best!

        Reply
    2. thebrickkitchen

      April 19, 2016 at 1:39 am

      These look so gorgeous! Simple but absolutely gourmet. Such a good weeknight dinner with the slow cooker. I don't actually have one but might have to figure out a way to make shredded chicken like this without it!

      Reply
      • Jessie

        April 19, 2016 at 3:57 pm

        Thank you so much! If you're slow-cooker-less, I'd try covering the chicken with buffalo sauce, cover with an oven-proof lid or tinfoil, and bake it low and slow (maybe 250-300 degrees F for a couple of hours? I bet you could find a technique online!) and shred. When I'm hungry and impatient, I've also used the buffalo sauce as a quick marinade and just grilled the chicken breasts, then sliced them for each slider. Works like a charm 🙂

        Reply
    3. Karly Campbell

      April 14, 2016 at 2:44 pm

      I'm so with you- cute little foods are the best foods. Plus, you can eat more of them without feeling as guilty, right? 😉 Love these!

      Reply
      • Jessie

        April 14, 2016 at 3:17 pm

        Oh, definitely 😉 Thanks!

        Reply
    4. Thalia

      April 14, 2016 at 2:30 am

      I am so craving a slider right now after these images, they look perfect.. and SO mouthwatering.

      Reply
      • Jessie

        April 14, 2016 at 3:16 pm

        Thank you so much, Thalia!

        Reply

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