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Buffalo Chicken Sliders
Rachel Kim

Buffalo Chicken Sliders

Cooked shredded chicken warms in buffalo sauce and butter while guests handle their own rolls. Serving the filling and buns separately is less photogenic than a baked slab of sliders but far better after two hours on a buffet. A cool ranch slaw can sit nearby for crunch without watering the chicken.
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Prep Time 12 minutes
Cook Time 2 hours
Total Time 2 hours 12 minutes
Servings: 14
Ingredients Method

Ingredients
  

  • 4 cups shredded cooked chicken
  • 3/4 cup buffalo-style hot sauce
  • 4 tbsp unsalted butter melted
  • 1 tbsp dry ranch seasoning
  • 1/2 cup low-sodium chicken broth
  • 18 slider buns
  • 2 cups prepared ranch coleslaw optional

Method
 

  1. Combine the chicken, hot sauce, melted butter, ranch seasoning and broth in a 3-quart slow cooker.
  2. Cover and cook on low for 1 1/2 to 2 hours, stirring once, until the filling reaches 165°F.
  3. If the chicken looks dry, stir in 1 or 2 tablespoons hot broth.
  4. Switch to warm and keep the lid on between servings.
  5. Set the buns and ranch slaw beside the cooker so each slider is assembled immediately before eating.