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
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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

255 calories; 15 g total fat; 4 g saturated fat; 5 g polyunsaturated fat; 3 g monounsaturated fat; 57 mg cholesterol; 256 mg sodium. 109 mg potassium; 20 g carbohydrates; 1 g fiber; 8 g sugar; 11 g protein; 0 g trans fatty acid; 1209 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 2 mg iron;

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