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Easy Crockpot Buffalo Chicken Sliders for a Crowd

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These Easy Crockpot Buffalo Chicken Sliders for a Crowd are the ultimate party food—tender, saucy chicken on buttery Hawaiian rolls, baked to golden perfection. Perfect for game day, potlucks, or any gathering, this forgiving recipe is simple, affordable, and guaranteed to disappear fast.

Ingredients

Scale
  • 3–4 pounds boneless, skinless chicken breasts (about 4–5 large breasts)
  • 1½ cups buffalo wing sauce (such as Frank’s RedHot)
  • 1 packet (about 1 ounce) ranch dressing mix
  • ¼ cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 packages (24 rolls total) Hawaiian sweet rolls
  • ½ cup unsalted butter, melted (for brushing rolls)
  • ½ teaspoon garlic powder (for butter brush)
  • 2 cups shredded cheddar cheese
  • ½ cup crumbled blue cheese (optional)
  • Ranch or blue cheese dressing (for serving)
  • ¼ cup sliced green onions

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker. In a medium bowl, whisk together the buffalo wing sauce, melted butter, ranch dressing mix, garlic powder, and onion powder. Pour this mixture over the chicken, making sure each piece is coated.
  2. Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-7 hours, until the chicken is tender and easily shreds with a fork.
  3. Carefully remove the chicken from the slow cooker and shred it using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker and stir it into the sauce. Keep warm.
  4. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or aluminum foil.
  5. Without separating the individual rolls, carefully slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half of the rolls on the prepared baking sheet. In a small bowl, mix the melted butter (for the rolls) with the garlic powder. Brush this mixture generously onto the cut side of the bottom rolls.
  6. Spoon the shredded buffalo chicken evenly over the bottom rolls. Sprinkle the shredded cheddar cheese over the chicken, followed by the crumbled blue cheese (if using). Place the top half of the rolls on top. Brush the tops of the rolls with the remaining garlic butter mixture.
  7. Bake the assembled sliders for 10-15 minutes, or until the cheese is melted and the tops are golden brown.
  8. Remove the sliders from the oven and let them cool for 2-3 minutes. Sprinkle with sliced green onions and serve warm with ranch or blue cheese dressing on the side.

Notes

For extra crispy tops, broil the sliders for the last 1-2 minutes. To make ahead, cook and shred the chicken up to 2 days in advance; reheat before assembling. Adjust spice level by using mild buffalo sauce and serving extra hot sauce on the side.

Nutrition

Keywords: buffalo chicken sliders, crockpot sliders, party food, game day food, easy appetizer, slow cooker chicken sliders

Find it online: https://siennaspoon.com/easy-crockpot-buffalo-chicken-sliders-for-a-crowd/