Description
These crockpot buffalo chicken sliders have delicious layers of sweet rolls, tender chicken, melty white American, and a ranch butter sauce.
Ingredients
Scale
- 12 oz. Hawaiian sweet rolls
- 3 Tbsp. butter, melted
- 2 tsp. ranch seasoning (powdered)
- 1 1/2 cups shredded buffalo chicken
- buffalo sauce for drizzling
- 8 slices white American cheese
Instructions
- Preheat oven to 375 degrees F. Line a 9×13 baking dish with foil. Warm shredded chicken lightly if necessary.
- In a small bowl, mix together melted butter and ranch seasoning.
- Keeping the buns intact, cut Hawaiian rolls in half lengthwise carefully so they stay together.
- Place the bottom buns into the pan and top with shredded buffalo chicken. Drizzle with extra buffalo sauce and top with a layer of cheese.
- Place the top bun section over the chicken and cheese and brush with garlic butter.
- Bake sliders for 13-16 minutes, or until cheese is melted and buns are golden brown.
Notes
- Storage: Best enjoyed immediately.
- Ingredient notes: You can make easy crockpot shredded buffalo chicken, or you can also use any cooked chicken or rotisserie chicken and add the buffalo sauce right to the cooked chicken. Adjust the buffalo sauce according to preference. I love the melty texture of white American cheese, but you could also use another cheese that melts well like mozzarella or Monterey jack would also work well.
- Prep ahead: The buffalo chicken mixture can be made 1-3 days in advance. Add 5 extra minutes to the baking time if going straight from the fridge to the oven.
- Serve with: Ranch or blue cheese dressing for dipping, celery and carrot sticks, potato chips, blue cheese slaw, or a simple green salad.