Slow Cooker Buffalo Chicken Sliders
These easy, savory sliders are sure to please even the pickiest crowd. Pair them with fresh veggies and you have a low-effort dinner or game day snack that will have everyone asking for your recipe! by Cindy Jones
Ingredients
12 count King’s Hawaiian Rolls
5 breast Boneless Skinless Chicken Breast
1 pkg Ranch Dip Mix
Monterey Jack or Swiss Cheese - Optional
¼ c. Sweet Baby Ray’s Buffalo Wing Sauce
Instructions
Add chicken, all but about ¼ cup of the buffalo sauce, and ranch mix in slow cooker. Cook on high for 4-5 hours , 6-7 hours if frozen.
Once the chicken is cooked through, remove it from your slow cooker and shred with forks. Add chicken back into pot, add additional buffalo sauce, stir, and let warm for 10 minutes.
Cut the Hawaiian rolls in half, add sliced cheese if desired, and toast in the oven at 175° for 5-6 minutes or until cheese is melted. Spoon shredded chicken mixture over rolls and add tops. Serve with fresh veggies and Ranch dip.