Alright folks, football is still going strong! Let’s do this! On tap are THE BEST Buffalo Sliders you’ve had! Only a handful of ingredients and a crockpot and you are ready. Toss in the crockpot at lunch and you’ve got dinner ready to go. Add our slaw or just serve as is. You can thank us later!
Buffalo Chicken Sliders with Slaw
Servings: 8 servings
Ingredients
Sliders:
- 2 lbs chicken breasts
- 1 shallot diced
- 5 cloves garlic
- 1 packet ranch seasoning
- 1 – 12 oz bottle buffalo sauce
- 1 tsp cornstarch
- 24 mini Hawaiian slider buns
- 5 oz crumbled blue cheese
- 6 Tbsp unsalted butter melted
- 1 tsp Italian seasoning
Slaw:
- 2 cups shredded carrots
- 4 celery stalks diced
- 4 cups shredded green cabbage
- 1/2 cup olive oil
- 1 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 packet ranch seasoning
- 1/4 cup white vinegar
Instructions
- Add chicken breasts, garlic, shallot, buffalo sauce and ranch seasoning in a crock pot. Mix to combine. Ensure all chicken breasts are covered in sauce. Cover and cook on high for 5 hours.
- With 30 minutes remaining in cook time, shred chicken with two forks. Continue cooking for remaining time.
- Using a slotted spoon, remove shredded chicken from crock pot. Set aside. Add cornstarch to remaining liquid and whisk until dissolved. This will help sauce thicken.
- When chicken is done cooking, preheat oven to 350 degrees.
- Remove the rolls from the package and use a long, sharp knife to cut the whole loaf in half horizontally to create a bottom half and a top half. Do not separate into individual rolls.
- Spray a 9 by 13 inch pan or cookie sheet with cooking spray and add the bottom half of the slider rolls as one grouping.
- Spread the shredded chicken over the bottom layer. Note, this will be a thick layer of chicken. Pour thickened buffalo sauce over the top. Sprinkle with blue cheese and top with the top half of the slider rolls.
- Combine the melted butter and the Italian seasoning. Spread 3/4 of mixture over the top of the slider rolls with a spoon or pastry brush. Save a little butter to spread on top of sandwiches after baking.
- Bake covered with aluminum foil for 15 to 20 minutes and then uncovered for five minutes or until the sliders are golden brown. Once done baking, brush remaining butter and seasoning mixture over top of sandwiches.
- While sliders are baking, prepare slaw. Combine carrots, celery and cabbage in a medium bowl. Set aside. Combine remaining ingredients in a small bowl and whisk well. Pour over top of slaw. Toss well. Let sit until ready to serve.
- Serve 2-3 sliders per person. Add slaw inside slider buns or on the side.
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