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Easy Crockpot Buffalo Chicken Sliders with Blue Cheese Slaw

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These easy crockpot Buffalo chicken sliders with blue cheese slaw are the kind of recipe you’ll come back to again and again. They’re simple enough for a Tuesday dinner but impressive enough for a party.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1/2 cup blue cheese crumbles
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 3 cups coleslaw mix
  • 2 tablespoons fresh chives, chopped
  • 12 slider buns (Hawaiian rolls recommended)
  • 2 tablespoons butter, melted (for brushing buns)

Instructions

  1. Make the Buffalo sauce: In a small bowl, whisk together the Frank’s RedHot, melted butter, garlic powder, onion powder, and Worcestershire sauce.
  2. Season and add the chicken: Place the chicken thighs in the bottom of your crockpot. Season them lightly with salt and pepper. Pour the Buffalo sauce mixture over the chicken, making sure each piece is coated.
  3. Cook low and slow: Cover and cook on LOW for 4-5 hours, or on HIGH for 2.5-3 hours, until the chicken is fork-tender and shreds easily.
  4. Shred the chicken: About 30 minutes before serving, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir it into the sauce. Let it sit on warm for 15-20 minutes.
  5. Make the blue cheese slaw: In a medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and a pinch of salt and pepper. Add the coleslaw mix and blue cheese crumbles, then toss until evenly coated. Fold in the chopped chives. Refrigerate until ready to serve.
  6. Toast the buns (optional but recommended): Split the slider buns in half and place them cut-side up on a baking sheet. Brush the cut sides with melted butter. Broil on high for 1-2 minutes until golden and just barely toasted.
  7. Assemble the sliders: Place a generous spoonful of shredded Buffalo chicken on the bottom half of each toasted bun. Top with a heaping spoonful of blue cheese slaw. Place the top bun on and press down gently.

Notes

Don’t skip the butter; it gives the sauce a rich, clingy texture. Shred the chicken in the sauce for extra flavor. Toasting the buns prevents sogginess. The slaw gets better after 20 minutes in the fridge. Adjust the heat by using a milder hot sauce or adding cayenne.

Nutrition

Keywords: crockpot, buffalo chicken, sliders, blue cheese slaw, game day, party food, slow cooker

Find it online: https://rowanrecipes.com/easy-crockpot-buffalo-chicken-sliders-with-blue-cheese-slaw/