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Rather than wings, make these delicious buffalo chicken sliders for your gameday crowd! You can make the shredded buffalo chicken in your slow cooker, so it's super easy to make a big batch and keep it warm for a party or tailgate.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
slow-cook:
6 hrs
total:
6 hrs 25 mins
Servings:
16
Yield:
16 sliders (5 cups chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch skillet heat oil over medium-high heat. Add chicken, half at a time, and cook 8 minutes or until browned, turning once.

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  • Place chicken in a 3 1/2- or 4-qt. slow cooker. Add broth and sliced celery. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours.

  • Remove chicken from cooker and shred using two forks. Pour cooking liquid into a bowl. Return chicken to cooker. Stir in buffalo wing sauce and, if needed, enough of the cooking liquid to moisten chicken.

  • After toting, keep warm, covered, on warm or low up to 2 hours if desired. Using a slotted spoon, fill rolls with chicken mixture. Serve with dressing and carrot and/or celery sticks.

Nutrition Facts

223 calories; fat 12g; cholesterol 55mg; saturated fat 3g; carbohydrates 17g; mono fat 3g; poly fat 5g; insoluble fiber 1g; sugars 7g; protein 10g; vitamin a 209.2IU; vitamin c 0.4mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 4.9mcg; vitamin b12 0.2mcg; sodium 794mg; potassium 160mg; calcium 31mg; iron 1.1mg.
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