Easy Crockpot Buffalo Chicken Sliders (Best Party Appetizer)
Tender, shredded buffalo chicken with creamy ranch and melted cheese on buttery Hawaiian rolls, all made effortlessly in a crockpot. Perfect for game days, parties, or lazy Sundays.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes (on LOW) or 2 hours 30 minutes (on HIGH)
- Total Time: 4 hours 45 minutes (on LOW) or 2 hours 45 minutes (on HIGH)
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
- 8 oz cream cheese, softened
- 1 packet ranch dressing mix
- 4 tbsp butter, melted
- 12-count Hawaiian sweet rolls (e.g., King’s Hawaiian)
- 1 cup shredded mozzarella or provolone cheese
- 1 tsp garlic salt
- Optional: blue cheese crumbles, chopped green onions, fresh parsley for garnish
Instructions
- Place the 2 lbs of boneless, skinless chicken breasts in the bottom of your crockpot. Pour the 1 cup of buffalo wing sauce over the top. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until fork-tender.
- Remove the cooked chicken to a cutting board or large bowl. Use two forks to shred it into bite-sized pieces, or use a hand mixer on low speed for about 30 seconds.
- Return the shredded chicken to the crockpot. Add the softened 8 oz cream cheese and the packet of ranch dressing mix. Stir until the cream cheese is fully melted and incorporated. Cover and cook on LOW for another 20-30 minutes, stirring halfway through.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Without separating the individual rolls, slice the entire slab of Hawaiian sweet rolls in half horizontally. Place the bottom half in the prepared baking dish. Spoon the creamy buffalo chicken evenly over the bottom layer. Sprinkle the 1 cup of shredded cheese over the chicken. Place the top half of the rolls back on.
- In a small bowl, melt 4 tbsp of butter. Stir in 1 tsp of garlic salt. Using a pastry brush, generously brush the butter mixture over the tops of the rolls.
- Bake for 12-15 minutes, or until the cheese is melted and the tops are golden brown and slightly crispy.
- Let the sliders rest for 5 minutes before cutting them apart along the seams of the rolls. Garnish with blue cheese crumbles, chopped green onions, or fresh parsley if desired. Serve warm.
Notes
For best results, let cream cheese soften at room temperature for 30 minutes before adding. To prevent sogginess, toast the bottom half of the rolls for 3-4 minutes before assembling. Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes. The buffalo chicken mixture can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slider
- Calories: 285
- Sugar: 6
- Sodium: 800
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 22
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