Buffalo Chicken Sliders with Ranch Slaw
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When I started planning out our Super Bowl menu, I knew sliders had to make an appearanceātheyāre small, flavorful, and totally snackable. I got inspired by one of my all-time favorite wing sauces from Wingers Bar and Grillātheir famous “Sticky Fingers”āand thought, why not turn that into a slider? While Iām not really a traditional wing person, Iāve always loved boneless wings, and this homemade version transformed beautifully into Buffalo Chicken Sliders.
To build the flavor, I used shredded chicken tossed in a sweet, tangy homemade sauce that mirrors Wingersā sticky blend. Then, staying true to the classic combo, I whipped up a creamy slaw made with ranch dressing and celery, just like what Sticky Fingers are served with. If blue cheese is more your style, feel free to swap it in! To keep things from getting soggy, I buttered and toasted split-top potato rolls from Walmart, which gave each bite a satisfying crunch and held up perfectly under the saucy chicken and cool slaw.
Now, about the sauceāitās deliciously sweet, so if you prefer it more balanced, start with half the sugar and adjust to taste. The final result got rave reviews, especially from my oldest son, who declared that I nailed the flavors and called them āfabulous.ā I couldnāt agree moreāthis slider might be the MVP of the snack table.
Ingredients for Buffalo Chicken Slider Recipe
- BONELESS SKINLESS CHICKEN BREASTS
- WATER
- FRANK’S HOT SAUCE
- BROWN SUGAR
- WATER
- COLESLAW MIX
- CELERY
- RANCH DRESSING
- MAYONNAISE
- SUGAR
- LEMON JUICE
- SLIDER SIZED BUNS OR ROLLS
- BUTTER
Instructions for Buffalo Chicken Sliders with Ranch Slaw
Start by placing boneless, skinless chicken breasts in your slow cooker with Ā½ cup of water. Cover and cook on low for 6ā8 hours until the chicken is tender and easily shreds with a fork.
Transfer the chicken to a cutting board and shred with two forks. Discard the liquid from the slow cooker, then return the shredded chicken to the warm pot.
While the chicken stays warm, make the sauce: In a saucepan, combine hot sauce, brown sugar, and a splash of water. Bring it to a boil and let it simmer for 2 minutes, stirring until the sugar is fully dissolved. Pour the spicy-sweet sauce over the shredded chicken and mix well to coat every piece.
In a large mixing bowl, toss together coleslaw mix and thinly sliced celery for crunch and freshness. In a separate bowl, blend ranch dressing, mayonnaise, a little sugar, and lemon juice until smooth. Pour over the slaw and stir to coat.
Split open your favorite slider buns and butter each half. Arrange them on a baking sheet and broil in the oven until lightly toastedājust a few minutes will do.
To assemble, spoon some of the saucy buffalo chicken onto each bun and top with a generous scoop of crunchy slaw. Serve warm and get ready for compliments!
Frequently Asked Questions
Can I make the chicken ahead of time?
Yes! You can cook and shred the chicken up to 2ā3 days in advance. Store it in an airtight container in the fridge, then reheat gently before mixing with the sauce.
Whatās the best way to shred chicken quickly?
Use two forks, a hand mixer, or a stand mixer with the paddle attachment. Rotisserie chicken also works great for a shortcut!
How spicy are these sliders?
They have a medium heat level, thanks to the hot sauce. To tone it down, reduce the hot sauce or mix it with extra ranch or melted butter. For more heat, add cayenne or use a spicier sauce.
Can I freeze the chicken mixture or assembled sliders?
You can freeze the buffalo chicken filling for up to 3 months. For assembled sliders, wrap tightly and freeze before baking. Thaw overnight and bake as directed.
What kind of rolls work best?
Slider buns or Hawaiian rolls are perfect. Their soft texture holds up well and complements the spicy filling. Toasting adds extra flavor and structure.
Can I make these in the oven instead of using a slow cooker?
Definitely! Cook the chicken in a skillet or bake it, then shred and mix with the sauce. You can also use pre-cooked chicken to save time.
FOR MORE RECIPES LIKE THIS, TRY:
Buffalo Chicken Sliders with Ranch Slaw
Real Mom Kitchen
Ingredients
- 4 boneless skinless chicken breasts
- Ā½ cup water
- 6 Tbsp. Franks Hot Sauce It has to be Franks Hot Sauceā¦ no other sauce will taste as good
- 1 Ā½ cup brown sugar use less if you want it more on the hot side
- Ā¼ cup water
- 5 Ā½ cups coleslaw mix
- 2 stalks of celery cut into thin slices
- ā cup ranch dressing
- 3 Tbsp mayonnaise
- 2 tsp sugar
- Ā¼ tsp lemon juice
- 16 slider size buns or rolls
- butter
Instructions
- Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
- Remove chicken from the slow cooker and shred.
- Remove liquid from slow cook and return chicken back to the slow cooker.
- In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
- Add the sauce to the chicken in the slow cooker and stir to combine.
- Place coleslaw mix and celery together in a large bowl.
- In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
- Split open rolls and butter each half and place on a baking sheet.
- Preheat oven to broil. Broil rolls until toasted.
- Serve each roll topped with some of the chicken mixture and some of the slaw.
