Buffalo Chicken Sliders with Ranch Slaw

5 from 2 votes

Buffalo Chicken Sliders with Ranch Slaw

These Buffalo Chicken Sliders feature tender shredded chicken slow-cooked to perfection and coated in a tangy homemade wing sauce that balances sweet heat. Served on buttery toasted rolls with crunchy ranch-celery slaw, each bite delivers bold flavor and satisfying texture. Perfect for game day or casual gatherings, these sliders are a fun twist on classic wings in handheld form.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, game day food, sliders

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 491kcal

Author Laura

Equipment

Ingredients

4 boneless skinless chicken breasts
½ cup water
6 Tbsp. Franks Hot Sauce It has to be Franks Hot Sauce… no other sauce will taste as good
1 ½ cup brown sugar use less if you want it more on the hot side
¼ cup water
5 ½ cups coleslaw mix
2 stalks of celery cut into thin slices
⅓ cup ranch dressing
3 Tbsp mayonnaise
2 tsp sugar
¼ 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.

Nutrition