Crockpot Buffalo Chicken Sliders with Coleslaw

My Crockpot Buffalo Chicken Sliders are perfect for your game-day party. Bite-size and 150 calories each. With the addition of blue cheese and ranch to calm down the hot wing sauce your guests and family will enjoy these mini crockpot buffalo chicken sliders!  If you have any leftovers (chances are you won’t!), pack them for lunch the next day either on extra slider buns, or even in a whole-wheat pita. If the coleslaw is all gone, just cut up some carrot or celery sticks to dip in ranch.

What to Serve with Crockpot Buffalo Chicken Sliders:

These mini crockpot buffalo chicken sliders can be served as a delicious appetizer or add them to your meal planning calendar as a dinner option.  Here are a few other buffalo chicken recipe ideas that you might want to try as well.

• Healthier Buffalo Chicken Wings
• Easy Buffalo Chicken Pinwheels
• Easy Buffalo Chicken Bites
• Spicy Deviled Eggs Recipe

Other Variations to Try When Making this Recipe for Crockpot Buffalo Chicken Sliders

For some other options to make this recipe a fit for your family, try replacing and adding ingredients.  For example, I like to replace the blue cheese for mozzarella cheese or feta cheese.  You can also replace the mini buns with full size whole wheat buns.  If buffalo sauce is too spicy, try substituting it with barbecue sauce and adding fresh apples to the coleslaw.

What Ingredients Do You Need to Make Crockpot Buffalo Chicken Sliders with Coleslaw:

• 1½ pounds boneless, skinless chicken breasts
• 12 ounces buffalo wing sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 16 whole wheat slider buns
• ¼ cup + 1 tablespoon reduced fat blue cheese crumbles
• ½ of a 10-ounce bag classic coleslaw mix
• 2 celery ribs, sliced thinly on the bias
• ¼ cup ranch yogurt dressing or ranch dressing

How to Make Crockpot Buffalo Chicken Sliders with Coleslaw:

Make the chicken: Place the chicken in the slow cooker and pour the wing sauce, garlic powder, and onion powder over it.

Cover and cook on high for 4-6 hour or on low for 6-8 hours. When cooked, shred the chicken. The chicken will be so tender you can easily shred it with a pair of tongs, or two forks in the slow cooker. If you choose to take it out to shred, just add it back into the slow cooker for 15 minutes to soak up the rest of the sauce.

While the chicken is cooking, prepare the Celery Slaw by mixing the coleslaw, celery, and dressing together. Refrigerate until ready to use.

When ready to serve, place ¼ cup of the chicken, 2 tablespoons of coleslaw, and 1 teaspoon blue cheese on each bun. Each person gets 2 sliders.