Crockpot Buffalo Chicken and Blue Cheese Sliders
Doesn't this look tasty? What I love about this recipe is the tender, spicy of the chicken, and the added touch of tang.
Plus the slaw brings the coolness and the melted Monterey Jack brings the yummy cheesiness.
The best part is how quick and easy this is to put together! You'll be happy for all the time saved, and your family will thank you for the delicious meal.
Servings: 6 servings
Calories: 578kcal
Ingredients
- 1 lb chicken thighs or breasts
- 1 Bottle Frank’s Buffalo sauce
- 1 packet ranch mix
- 2 tablespoons salted butter
- Monterey Jack cheese
- Blue cheese crumbles
- Dinner rolls
- 1 bag of broccoli slaw or coleslaw
- ⅔ cup mayo with olive oil
- ¼ cup sugar
- 3-4 tablespoons apple cider vinegar
- ¼ teaspoon pepper
Instructions
- Combine buffalo sauce, ranch mix, and melted butter. Stir to combine. Place chicken in crockpot and pour the buffalo sauce mixture over chicken. Mix chicken to completely cover.
- Cook on low for 6 hours. Using a fork, shred chicken when cooked completely. The chicken will fall apart easily when fully cooked.
- While the chicken is cooking, make the broccoli slaw.
- Combine mayo, sugar, apple cider vinegar and pepper. Whisk until smooth. Fold the dressing into the broccoli slaw. Chill for an hour.
- Place a piece of Monterey Jack cheese on each roll.
- Toast the rolls until the cheese melts. Scoop shredded buffalo chicken onto each toasted roll. Add chilled broccoli slaw and blue cheese crumbles.
Notes
- I like the coleslaw dressing to be tart so I add 3-4 tablespoons of apple cider vinegar. If you prefer a sweeter dressing, simply reduce the amount of vinegar.
- These deliciously spicy buffalo chicken sliders get messy so make sure to have a napkin handy!
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 80.6g | Protein: 31.3g | Fat: 14g | Saturated Fat: 4.3g | Polyunsaturated Fat: 9.7g | Cholesterol: 54.1mg | Sodium: 2901mg | Fiber: 3.6g | Sugar: 4.9g