Buffalo Chicken Sliders
Recipe adapted from Taste of Home Magazine Feb/Mar 2020.Buffalo chicken goodness without all the saturated fat or sodium in traditional recipes. Replace the hot sauce, butter, and honey in the original recipe with a bottled "Buffalo Sauce" that surprisingly has minimal to no saturated fat. Just look for brands with the lowest sodium and you got a winner. We went with Stonewall Kitchen Buffalo Wing Sauce which does have some saturated fat, but was the lowest in sodium (that we could find).One pound of chicken for 12 sliders just was not a lot of meat on each bun so we increased the amount of chicken in the recipe to 1-1/2 pounds which was a much better ratio in our opinion.
- Slow Cooker
- 1½ pounds Boneless Skinless Chicken Breasts
- ¼ teaspoon Black Pepper
- ½ cup Buffalo Wing Sauce
- 12 Hawaiian Sweet Rolls
- Romaine Lettuce
- 3 Tomato sliced thin
- 1 Red Onion sliced thin
- 3 ounces Crumbled Blue Cheese
- Place chicken in slow cooker and sprinkle with pepper. Cover and cook on low for 3-4 hours or until tender enough to shred with a fork. Remove cooked chicken to cutting board or bowl to shred. Keep any juices remaining in slow cooker. Add shredded chicken and buffalo wing sauce back into slow cooker and set on "keep warm" setting until ready to serve.
Assemble Sliders and Serve
- Warm sweet rolls if desired. For each slider: top bottom bun with romaine leaves, tomato slice, buffalo chicken, red onion, blue cheese crumbles, and top bun.
Food Groups ***Meat = 3.5 servings, Grains = 2 servings, Vegetables = 1 serving, Dairy = .5 serving
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