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Slow Cooker Buffalo Chicken Sliders

  • 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


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




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


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



  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!


  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.


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 2/3 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.

Keywords: crock pot, meal prep, chicken recipe