Description

These Easy Crockpot Buffalo Chicken Sliders on Hawaiian Rolls are the perfect game day recipe. The shredded chicken is tender and juicy, coated in a tangy buffalo sauce with a hint of ranch, then piled onto sweet Hawaiian rolls with melted cheddar cheese and broiled to perfection.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
1 cup Frank’s RedHot Original Buffalo Sauce
4 tablespoons unsalted butter, melted
1 packet ranch seasoning mix (about 1 ounce)
12-count package Hawaiian sweet rolls
8 ounces sharp cheddar cheese, shredded
Blue cheese or ranch dressing for serving (optional)
3–4 green onions, sliced

Instructions

Place the chicken breasts in the bottom of a 6-quart crockpot in a single layer.
In a small bowl, whisk together the buffalo sauce, melted butter, and ranch seasoning mix. Pour over the chicken, ensuring each piece is coated.
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
Transfer the cooked chicken to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the crockpot and stir into the sauce. Keep warm.
Preheat the broiler to high with the oven rack in the top position.
Slice the entire pack of Hawaiian rolls in half horizontally. Place the bottom half on a rimmed baking sheet.
Using a slotted spoon, pile the shredded buffalo chicken evenly over the bottom half of the rolls. Top with the shredded cheddar cheese. Place the top half of the rolls over the cheese.
Melt an additional 2 tablespoons of butter and brush over the tops of the rolls.
Broil for 2-4 minutes, watching closely, until the cheese is melted and bubbly and the tops are lightly toasted.
Remove from the oven, let cool for 2-3 minutes, then sprinkle with sliced green onions. Cut along the seams of the rolls and serve immediately with ranch or blue cheese dressing.

Notes

Use a slotted spoon to transfer the chicken to avoid soggy rolls. Toasting the bottom half of the rolls before assembling helps prevent sogginess. Let the sliders rest for 2-3 minutes after broiling for cleaner cuts. The shredded buffalo chicken can be made up to 2 days in advance and stored in the refrigerator.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 285
Sugar: 8
Sodium: 890
Fat: 14
Saturated Fat: 7
Carbohydrates: 22
Fiber: 1
Protein: 24

Keywords: buffalo chicken sliders, crockpot sliders, game day recipe, Hawaiian roll sliders, easy appetizer