Serve this tangy, tender slow-cooked buffalo chicken on buttery toasted buns or as crisp lettuce wraps. It’s also fantastic mixed into mac and cheese for a spicy, savory boost. This versatile, weeknight-friendly recipe is sure to become a favorite.
I’ve enjoyed incredible buffalo wings at restaurants and at friends’ homes — tender, spicy, and tangy, the kind that leave a pleasant kick on your tongue. While I usually leave classic wing preparation to the pros, a slow-cooker version captures much of that bold flavor with far less effort.
Slow cooking makes the chicken melt-in-your-mouth tender and lets the sauce develop a balanced heat and tang. Pile the shredded chicken on buttery slider buns, tuck it into lettuce leaves or tortillas, or stir it into cheesy pasta for added protein and zip. No matter how you serve it, the result is satisfying and full of flavor.
This recipe uses just a handful of pantry staples and your slow cooker. Add whole chicken breasts or boneless, skinless thighs, pour over hot sauce, brown sugar and spices, and let it simmer until tender. Shred the chicken, toss it back in the sauce, and serve with your favorite toppings.
It’s simple, flavorful, and perfect for gatherings or easy weeknight dinners.
Slow Cooker Buffalo Chicken Sliders
Georgia Johnson
12
Ingredients
-
1
lb.
boneless skinless chicken breasts or boneless skinless chicken thighs -
Kosher salt and freshly ground black pepper -
1
cup
hot sauce, such as Frank’s Red Hot -
1
Tablespoon
brown sugar -
1/2
teaspoon
onion powder -
1/4
teaspoon
garlic powder
Serving suggestions
-
12
small rolls or slider buns -
Coleslaw -
Ranch or blue cheese dressing -
Blue cheese crumbles -
Tomato slices -
Green leaf lettuce, for lettuce wraps
Instructions
-
Place the whole chicken breasts into the slow cooker. Pour in the hot sauce, then add the brown sugar, onion powder, and garlic powder. Toss the chicken to coat evenly in the sauce.
-
Cover and cook on high for 4 hours, or on low for 6–8 hours, until the chicken easily shreds with a fork.
-
Remove and shred the chicken with two forks, then return it to the slow cooker. Stir to coat the shredded chicken in the sauce. Serve on slider buns, in lettuce wraps, or over pasta, and top as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
-
Enjoy!
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