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Easy Crockpot Buffalo Chicken Sliders with Ranch Slaw

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Tender, tangy buffalo chicken made in the slow cooker with minimal effort, topped with a cool and crunchy ranch slaw on buttery toasted slider buns. Perfect for game days, potlucks, or easy weeknight dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 large breasts)
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 packet ranch seasoning mix (about 1 ounce)
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 3 cups coleslaw mix (shredded cabbage and carrots)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 slider buns (Hawaiian sweet rolls recommended)
  • 2 tablespoons melted butter (for brushing buns)
  • Optional toppings: blue cheese crumbles, extra hot sauce, pickled jalapeños

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Season with garlic powder, onion powder, and black pepper.
  2. In a small bowl, whisk together buffalo wing sauce and ranch seasoning mix. Pour over the chicken. Dot the top with butter pieces; do not stir.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken shreds easily with a fork and internal temperature reaches 165°F.
  4. Carefully remove chicken to a cutting board. Shred with two forks into bite-sized pieces. Return shredded chicken to the slow cooker and stir into the sauce. Keep warm.
  5. In a medium bowl, whisk together Greek yogurt, buttermilk, mayonnaise, garlic powder, onion powder, salt, and pepper. Fold in coleslaw mix, dill, and parsley until coated. Refrigerate until ready to use.
  6. Split slider buns in half. Brush cut sides with melted butter. Toast in a skillet or griddle over medium heat, cut side down, until golden brown (about 2-3 minutes).
  7. Assemble sliders: Place a generous scoop of buffalo chicken on the bottom half of each bun. Top with a spoonful of ranch slaw. Add top bun and press gently. Serve warm.

Notes

Don’t skip toasting the buns to prevent sogginess. The chicken tastes even better the next day. For a spicier version, add extra hot sauce; for milder, use mild buffalo sauce or add honey. The ranch slaw can be made a day ahead.

Nutrition

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

Find it online: https://forkmila.com/easy-crockpot-buffalo-chicken-sliders-with-ranch-slaw/