Dinner time doesn’t have to be a daily stress-fest. If you’ve ever had one of those days where the clock hits 5 p.m. and you realize you haven’t even thought about dinner, this recipe is for you. These crock pot buffalo chicken sliders are hands-off, kid-approved, and require almost zero cleanup—making them a total lifesaver for busy families.
Why This Recipe Works
- Set-It-and-Forget-It Simplicity
Toss everything in the slow cooker and let it do the work. There’s no need to babysit the stove or dirty multiple pans. - Minimal Ingredients, Maximum Flavor
Just a few pantry staples come together to make a big, bold flavor that satisfies without overcomplicating things. - Perfect for Meal Prepping or Parties
Make a big batch and use it for lunches, game days, or freezer meals—this shredded buffalo chicken is super versatile. - Kid-Friendly and Customizable
Not too spicy but easily adjusted if your crowd likes more heat. Serve plain, cheesy, or with a dollop of ranch. - Almost No Cleanup
With liner bags or a quick soak, your slow cooker is clean in minutes—and the only other things you’ll need are a fork and some slider buns.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup buffalo wing sauce (like Frank’s RedHot or your favorite brand)
- 1/4 cup unsalted butter
- 1 packet ranch seasoning mix (about 1 oz)
- 1/2 teaspoon garlic powder
- 12 slider buns or mini rolls
- 6–8 slices mozzarella or provolone cheese (optional)
- Ranch dressing or blue cheese crumbles for serving (optional)
Equipment Needed
- 4- to 6-quart slow cooker
- Forks or tongs for shredding
- Measuring cups and spoons
- Small spoon or spatula for spreading sauce (optional)
- Baking sheet (if toasting sliders)
Instructions
Step 1: Add Everything to the Crock Pot
Place the chicken breasts in the bottom of your slow cooker. Add the buffalo sauce, butter, ranch seasoning, and garlic powder directly on top. No stirring required—just layer and cover. This is the kind of step that takes less than 5 minutes, which is gold when you’ve got a toddler at your leg or soccer practice in 20 minutes.
Step 2: Set It and Walk Away
Cover the slow cooker and set it on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The key is letting the chicken slowly absorb all that buffalo flavor while it becomes fork-tender. During this time, go about your day. Pick up the kids, run errands, or just take a breather—you’ve earned it.
Tip: If you’re going to be gone all day, use a programmable crock pot that automatically switches to WARM when the time is up. It’ll save your dinner from drying out.
Step 3: Shred the Chicken
Once the chicken is fully cooked (internal temp 165°F), use two forks to shred it directly in the slow cooker. It should fall apart easily. Stir the shredded chicken into the sauce in the pot so it gets fully coated. Let it sit uncovered for 10 to 15 minutes on WARM to absorb even more flavor.
Tip: For even faster shredding, use a hand mixer right in the crock pot on low speed—it’ll break the chicken apart in seconds with zero effort.
Step 4: Prep the Slider Buns
If you like your sliders toasted (and who doesn’t?), preheat your oven to 375°F and lay the buns open-faced on a baking sheet. Bake for 5–7 minutes or until slightly crisp. This helps prevent soggy bottoms and adds a little crunch.
Step 5: Assemble and Serve
Use a spoon or tongs to pile the buffalo chicken onto the bottom halves of the buns. Top with cheese if using—it’ll melt right into the warm meat. Add a drizzle of ranch dressing or sprinkle of blue cheese if you like that extra creamy, tangy contrast. Cap it with the top bun and serve warm.
Tip: Serve with carrot sticks or celery for a crunchy, no-cook side that balances the heat perfectly.
Tips and Tricks
Use Chicken Thighs for Juicier Results
If you prefer a richer texture, boneless, skinless chicken thighs are a great alternative to breasts. They’re more forgiving if overcooked and stay juicy, even after shredding.
Make Ahead and Freeze
This buffalo chicken freezes beautifully. After shredding and cooling, transfer to freezer bags in 1–2 cup portions. Label and freeze for up to 3 months. Just thaw overnight and reheat in a skillet or microwave for a quick meal.
Slow Cooker Liners = No Mess
If you’re a fan of fast clean-up, slow cooker liners are a lifesaver. They eliminate the need for soaking or scrubbing, and you can just toss them when you’re done.
Keep It Warm for a Crowd
Hosting a game day or birthday party? Set the crock pot to WARM and let guests build their own sliders throughout the event. The chicken stays hot and juicy for hours.
Make It Kid-Friendly
If your little ones aren’t big on spice, use mild buffalo sauce or add a splash of honey to the mix to tone it down. You can also serve theirs with extra ranch or plain cheese to keep things mellow.
Recipe Variations
BBQ Chicken Sliders
Swap out the buffalo sauce for your favorite barbecue sauce and skip the ranch seasoning. Great for summer gatherings or picky eaters.
Buffalo Chicken Quesadillas
Use the same shredded chicken in tortillas with cheese, then pan-grill or air-fry for a fun twist on taco night.
Ranch Only Sliders
Skip the buffalo sauce and use a mix of ranch seasoning and cream cheese for a totally different (but super creamy) slider filling.
Buffalo Chicken Nachos
Layer shredded chicken on top of tortilla chips, sprinkle with shredded cheese, and bake until bubbly. Top with green onions and drizzle with ranch.
Low-Carb Lettuce Wraps
Skip the buns and serve the shredded buffalo chicken in crisp romaine leaves or butter lettuce for a lighter take.
Frequently Asked Questions
Can I make these sliders ahead of time?
Yes! The chicken mixture can be cooked and shredded up to 3 days ahead. Store it in the fridge and reheat gently in the microwave or on the stovetop when you’re ready to assemble your sliders. You can even toast the buns in advance and store them in a sealed container at room temp.
How spicy is this recipe?
It has a medium heat level if you use a traditional buffalo sauce like Frank’s. If you want less spice, go for a mild version or mix in a tablespoon or two of cream cheese at the end to mellow it out. To turn up the heat, add extra hot sauce or a pinch of cayenne.
Can I use frozen chicken?
It’s best to thaw the chicken first for even cooking. While some people do start with frozen chicken in a slow cooker, it’s not recommended for food safety reasons. Thaw in the fridge overnight before using.
What kind of cheese works best for these sliders?
Mozzarella and provolone melt beautifully and pair well with buffalo flavors. Pepper jack is another great option if you want a little kick. Sharp cheddar works too but can be a bit overpowering, so use it sparingly.
Can I double this recipe?
Absolutely. If you have a 6-quart or larger slow cooker, you can double the ingredients and still get great results. Just make sure not to pack the chicken too tightly—air flow helps with even cooking.
Summary
These crock pot buffalo chicken sliders are the kind of weeknight win every busy parent needs. With a few simple ingredients and practically no hands-on work, you’ll have a meal that tastes like it took way more effort than it did. Serve them for dinner, game night, or meal prep—they’re just that flexible.
Easy Crock Pot Buffalo Chicken Sliders for Busy Weeknights
Course: Cooking4
servings5
minutes4
hours300
kcalIngredients
2 pounds boneless, skinless chicken breasts
1/2 cup buffalo wing sauce
1/4 cup unsalted butter
1 packet ranch seasoning mix (about 1 oz)
1/2 teaspoon garlic powder
12 slider buns
6–8 slices mozzarella or provolone cheese (optional)
Ranch dressing or blue cheese (optional)
Directions
- Place chicken, buffalo sauce, butter, ranch seasoning, and garlic powder in crock pot.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred chicken with forks in the pot and stir to coat in sauce.
- Toast buns if desired.
- Assemble sliders with shredded chicken and optional cheese or toppings.
- Serve immediately or keep warm for guests.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
