The Ultimate Buffalo Chicken Sliders

These Buffalo Chicken Sliders are the quintessential crowd-pleaser, packing all the fiery, tangy flavor of classic wings into a perfectly portable, mess-minimized package. Featuring tender, shredded chicken coated in a rich, buttery hot sauce, piled high on soft slider buns with crisp, cool toppings, they are guaranteed to be the star of any gathering, from game day parties to casual weeknight dinners. This detailed recipe guides you through both a simple, flavorful slow-cooker method and a quick stovetop alternative, ensuring perfect results every time.

Ingredients

This recipe is divided into two main components: the flavorful buffalo chicken filling and the assembly components. For the best results, use a good-quality cayenne pepper-based hot sauce like Frank’s RedHot, which is the traditional base for authentic Buffalo flavor.

For the Buffalo Chicken Filling:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs (thighs yield a richer, more forgiving result)
• 1 cup (240ml) low-sodium chicken broth
• 3/4 cup (180ml) cayenne pepper hot sauce (e.g., Frank’s RedHot)
• 1/2 cup (1 stick / 113g) unsalted butter, melted
• 2 tablespoons (30g) light brown sugar (balances the heat)
• 1 tablespoon (15ml) apple cider vinegar
• 2 teaspoons (6g) garlic powder
• 1 teaspoon (3g) onion powder
• 1 teaspoon (2g) smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon (14g) cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

For Assembly & Serving:

• 12 slider buns (Hawaiian, potato, or brioche buns recommended)
• 4 oz (113g) crumbled blue cheese or ranch dressing (or both!)
• 1 cup (50g) shredded iceberg or romaine lettuce
• 1 large carrot, julienned or shredded
• 2-3 celery stalks, thinly sliced
• 6 slices provolone or Monterey Jack cheese, halved (optional)
• Softened butter or mayonnaise for toasting buns

Step-by-Step Instructions

Total Time: 4-8 hours (slow cooker) or 30 minutes (stovetop) | Active Time: 20 minutes | Yield: 12 sliders

Method 1: Slow Cooker (Recommended for Depth of Flavor)

1. Cook the Chicken: Place chicken breasts/thighs in the bowl of a slow cooker. Pour in the chicken broth. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
2. Make the Buffalo Sauce: While the chicken cooks, in a medium saucepan, combine the hot sauce, melted butter, brown sugar, vinegar, garlic powder, onion powder, smoked paprika, and black pepper. Whisk over low heat until fully combined and warm. Set aside.
3. Shred & Sauce: Remove the cooked chicken to a cutting board, discarding the cooking liquid. Using two forks, shred the chicken completely. Return the shredded chicken to the slow cooker (or to a large bowl). Pour the prepared Buffalo sauce over the chicken and toss to coat thoroughly. If a thicker consistency is desired, stir in the cornstarch slurry, cover, and cook on HIGH for an additional 15-20 minutes until slightly thickened.

Method 2: Quick Stovetop

1. Poach the Chicken: In a large pot or Dutch oven, combine the chicken and broth (add water if needed to just cover the chicken). Bring to a simmer over medium-high heat, then reduce heat to low, cover, and poach for 15-20 minutes until cooked through (165°F internal temperature).
2. Shred & Combine: Remove chicken, let cool slightly, and shred. Discard the poaching liquid. In the same pot, prepare the Buffalo sauce by whisking together all sauce ingredients over low heat. Add the shredded chicken back to the pot and stir until heated through and well-coated.

Assembly & Final Touch

1. Toast the Buns: Preheat your oven’s broiler or use a skillet. Split the slider buns and lightly spread the cut sides with softened butter or mayonnaise. Toast under the broiler or in a skillet over medium heat until golden brown. Example: For a group, arrange the bottom halves on a baking sheet, butter, and broil for 60-90 seconds. Watch closely to prevent burning.
2. Build the Sliders: Place a half-slice of cheese (if using) on the bottom bun. Pile a generous portion (about 1/4 cup) of the saucy buffalo chicken on top. Top with a pinch of shredded lettuce, a few carrot and celery sticks, and a drizzle of blue cheese or ranch dressing. Cap with the top bun.
3. Serve Immediately: Serve the sliders warm with extra sauce, dressing, and vegetable sticks on the side for dipping.

Pro Tips & Variations

• Make-Ahead Magic: The buffalo chicken filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has dried out.
• Heat Control: For milder sliders, reduce the hot sauce to 1/2 cup and increase the butter to 3/4 cup. For extra fire, add 1/4 teaspoon of cayenne pepper to the sauce.
• Alternative Serving Style: For a party, create a “Buffalo Chicken Slider Bar.” Place the toasted buns, bowl of buffalo chicken, and all toppings (cheeses, dressings, veggies) separately and let guests build their own.
• Chef’s Secret: A small splash of the vinegar-based hot sauce added to your ranch dressing (about 1 tsp per 1/4 cup) creates a uniquely tangy “Buffalo Ranch” that elevates the sliders even further.

Serving Suggestions

These sliders are a complete meal on their own but pairing them with the right sides turns them into a feast. Classic accompaniments include crispy french fries, sweet potato waffle fries, or a simple homemade coleslaw to cut through the richness. For a healthier balance, serve with celery and carrot sticks, cucumber salad, or a light pasta salad. Don’t forget plenty of napkins and cold beverages—a crisp lager, ice-cold lemonade, or sparkling water are perfect foils for the spicy, savory flavors.