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.




  • 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.

  • 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

255 calories, (4 g saturated fat, 5 g polyunsaturated fat, 3 g monounsaturated fat), 57 mg cholesterol, 256 mg sodium, 20 g carbohydrates, 1 g fiber, 8 g sugar, 11 g protein.