Slow Cooker Spicy Shredded Buffalo Chicken Sliders – Recipe


4 -5 skinless, boneless chicken breast halves (frozen)

Seasoning Salt – to taste

Fresh Cracked Pepper – to taste

1 (12 ounce) bottle Franks buffalo wing sauce, divided

1 ounce dry ranch salad dressing mix  (SEE RECIPE BELOW)

2 tablespoons organic butter

2 packs Kings Hawaiian brand rolls

Directions:Place the chicken breasts into a slow cooker, season and pour in 3/4 of the wing sauce and the ranch dressing mix.

Cover and cook on low for 6 to 7 hours.

Once the chicken has cooked, drain liquid if any, add the butter, the rest of the buffalo sauce, and shred the meat finely with two forks.

Serve with rolls and coleslaw with blue cheese or ranch dressing if desired.

Homemade Dry Ranch Dressing


1/3 cup dry buttermilk (**see note below**)

2 Tbsp. dried parsley1 1/2 tsp. dried dill weed2 tsp. garlic powder2 tsp. onion powder2 tsp. dried onion flakes1 tsp. ground black pepper1 tsp. dried chives

1 tsp. salt

Directions:Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in an airtight container in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

**To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

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