Description

Ever wondered how to turn a simple chicken sandwich into a spicy, crowd-pleasing hit? Buffalo Chicken Sliders are the answer! These mini sandwiches combine tender, shredded chicken with a zesty, honey-sweetened buffalo sauce, all tucked into soft Hawaiian rolls

Ingredients

To make Buffalo Chicken Sliders, you’ll need a short list of ingredients that deliver big, bold flavors. Here’s what you need and why each one matters:

Boneless Skinless Chicken Breasts (1 pound): Lean and easy to shred, chicken breasts soak up the buffalo sauce for juicy, flavorful sliders.
Louisiana-Style Hot Sauce (2 tbsp plus ⅓ cup, divided): The star of the buffalo flavor, this hot sauce brings spicy, tangy heat. Use a brand like Frank’s RedHot for classic flavor.
Pepper (¼ tsp): Adds a mild kick to season the chicken during cooking.
Butter (¼ cup, cubed): Creates a rich, smooth base for the sauce, mellowing the hot sauce’s heat.
Honey (¼ cup): Adds sweetness to balance the spicy hot sauce, creating a sticky, flavorful coating.
Hawaiian Sweet Rolls (12, warmed): Soft, slightly sweet rolls that complement the spicy chicken and hold the filling perfectly.
Optional Toppings: Lettuce leaves, sliced tomato, thinly sliced red onion, and crumbled blue cheese for extra flavor, texture, and freshness.

Substitutions and Variations

Chicken: Swap chicken breasts for boneless thighs for a richer flavor; reduce cooking time to 2.5–3.5 hours.
Hot Sauce: Use any hot sauce you like, or adjust the amount for more or less heat. For a milder version, use ¼ cup total.
Honey: Substitute with maple syrup or agave nectar for a different sweet note.
Butter: Replace with olive oil or vegan butter for a dairy-free option, though the sauce may be less rich.
Rolls: Use slider buns, brioche rolls, or whole-wheat rolls instead of Hawaiian rolls. Gluten-free rolls work for a gluten-free version.
Toppings: Try avocado slices, pickles, or shredded cheddar instead of blue cheese for different flavors.

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Instructions

Prepare the Chicken:
- Place 1 pound boneless skinless chicken breasts in a 3-quart slow cooker.
- Toss with 2 tbsp Louisiana-style hot sauce and ¼ tsp pepper to coat evenly.
- Tip: Pat the chicken dry with paper towels to help the hot sauce and pepper stick better.
Cook the Chicken:
- Cover and cook on low for 3–4 hours, until the chicken is tender and easily pulls apart with a fork.
- Tip: Check at 3 hours to avoid overcooking, as slow cookers vary. The chicken should reach an internal temperature of 165°F.
Shred the Chicken:
- Remove the chicken from the slow cooker and place it on a cutting board. Discard the cooking juices.
- Let the chicken cool slightly (5–10 minutes), then shred it using two forks into bite-sized pieces.
- Tip: Shred the chicken while warm for easier pulling, but don’t burn your hands!
Make the Buffalo Sauce:
- In a small saucepan, combine ¼ cup cubed butter, ¼ cup honey, and ⅓ cup Louisiana-style hot sauce.
- Cook over medium heat, stirring until the butter melts and the sauce is smooth and blended (about 2–3 minutes).
- Tip: Stir constantly to prevent the sauce from burning or separating.
Combine Chicken and Sauce:
- Place the shredded chicken in a large bowl or back in the slow cooker.
- Pour the buffalo sauce over the chicken and stir to coat evenly. Heat through in the slow cooker on low for 5–10 minutes if needed.
- Tip: If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.
Warm the Rolls:
- Warm 12 Hawaiian sweet rolls by wrapping them in foil and placing them in a 300°F (150°C) oven for 5–7 minutes, or microwave in a damp paper towel for 20–30 seconds.
- Tip: Warming the rolls makes them soft and enhances their sweet flavor.
Serve:
- Slice the warmed rolls in half and spoon the buffalo chicken mixture onto the bottom halves.
- Add optional toppings like lettuce leaves, sliced tomato, thinly sliced red onion, or crumbled blue cheese, then place the top halves of the rolls.
- Tip: Serve immediately to keep the rolls from getting soggy.