Crock Pot Buffalo Chicken Sliders with Cream Cheese

INGREDIENTS YOU’LL NEED

• Chicken Breast - Boneless skinless chicken breast adds a hearty amount of protein that is filling and satisfying and sticks to the sauce well.
• Buffalo Sauce & Butter - This classic combination makes a rich buttery buffalo sauce with the perfect amount of tanginess and heat.
• Dried Seasonings - You'll need ground black pepper, onion powder, and a packet of ranch seasoning mix to give the chicken even more depth of flavor.
• Shredded Cheddar Cheese - Adds a sharp cheddar bite to the chicken that compliments the rest of the flavors.
• Cream Cheese - This helps cool down the heat of the buffalo sauce and adds a delicious creaminess to every bite.
• Ranch Dressing - Serve the sliders with a spread or drizzle of ranch dressing to get that classic buffalo flavor with a creamy twist.
• Slider Rolls - These are great for serving as an appetizer, but you can also use regular-sized buns or hamburger rolls if you prefer.

HOW TO MAKE BUFFALO CHICKEN SLIDERS IN THE CROCK POT

Prepare the chicken breast: Trim off any visible fat from the chicken, and then pat it dry with a paper towel on both sides. Add the chicken to the bottom of the slow cooker.

Assemble the buffalo sauce: Add buffalo sauce, butter, black pepper, onion powder, and ranch seasoning in a medium mixing bowl. Mix until well combined and pour over the chicken.

Top with cheese: On top of the sauced chicken, evenly distribute the cheddar cheese over the top, followed by the cubed cream cheese.

Slowly cook: Cover the slow cooker with the lid and cook on HIGH for 3½ hours or on LOW for 6-7 hours.

Shred and mix: Remove the chicken and shred it with two forks. Add it back into the slow cooker and mix until well combined with the creamy sauce.

Assemble and serve: Portion the buffalo chicken onto slider rolls, then drizzle with ranch dressing. Enjoy!

RECIPE TIPS

• The safe internal temperature of chicken breast is 165°F, so make sure to check the temperature of your chicken with a food thermometer before digging in.
• You can shred the chicken with two forks or use a stand mixer with a paddle attachment to make the job easier.
• Take a shortcut and use chicken pulled off of a rotisserie chicken, or use canned chicken breast that is fully drained.
• Ensure the cheese is placed on top and not mixed in before cooking, as it can become rubbery and will not mix well.

STORING & FREEZING

Storing: Once the chicken is cooled, transfer it to an airtight container and keep it in the refrigerator for up to 5 days.

Freezing: Place cooled chicken into a freezer-safe bag or container and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or oven.
Reheating: The best way to heat shredded buffalo chicken is in a skillet on the stovetop over medium-high heat. Add a bit of oil or butter to prevent sticking.