Description

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

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)

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Instructions

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.
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.
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.

Notes

For a thicker sauce, use the cornstarch slurry at the end of cooking. Shred the chicken directly in the pot for easiest mixing. Serve with blue cheese or ranch dressing, celery sticks, and carrot sticks. These sliders are perfect for game day or parties. Leftovers keep well in the refrigerator for 3-4 days.

Prep Time: 10
Cook Time: 4
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 11
Sodium: 547
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 36
Fiber: 4
Protein: 10
Cholesterol: 20