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Slow Cooker Buffalo Chicken Sliders

The perfect summer appetizer or main dish, lightened up just a bit. 
Prep Time5 minutes
Cook Time5 hours
Total Time5 hours 5 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 12
Calories: 134kcal
Author: Geri

Ingredients

FOR THE BUFFALO CHICKEN

  • 2 pounds boneless, skinless chicken breast
  • ranch seasoning
  • 1 cup Frank's Red Hot Buffalo Sauce, divided
  • 1/2 cup water
  • 2 cloves garlic minced
  • 12 slider rolls see blog notes for suggestions

FOR THE COLESLAW

  • 1/4 cup light mayo
  • 1/4 cup plain nonfat greek yogurt
  • 1 tbsp white sugar or honey
  • 2 tbsp apple cider vinegar
  • 1/4 tsp each kosher salt and black pepper
  • 14-16 oz bag shredded coleslaw mix
  • 1 1/2 cups shredded carrots
  • 2 stalks celery thinly sliced

Instructions

FOR THE BUFFALO CHICKEN

  • Spray slow cooker insert with cooking spray. Add in 1/2 cup Frank's Red Hot Buffalo sauce, 1/2 cup water, Ranch seasoning packet, and garlic. Whisk until smooth.
  • Add chicken to the slow cooker. Coat the chicken with the sauce.
  • Cover and cook on low for 5-6 hours or high for 2-3 hours. The chicken is done when it pulls apart easily.
  • Remove chicken from slow cooker, leaving remaining liquid, and shred with two forks or a stand mixer. Add shredded chicken back into the slow cooker with the juices. Mix together with an additional 1/4-1/2 cups Frank's depending on how spicy you want it.
  • Toast slider rolls. Add about 3 tbsp of meat mixture to each roll, then top with about 1-2 tbsp coleslaw mixture.

FOR THE COLESLAW

  • Mix all dressing ingredients in a large bowl, then toss with coleslaw mix, shredded carrots, and celery.
  • Serve immediately or refrigerate for up to 3 days. 

Notes

WW Points: 5 per slider (includes bun and coleslaw)
Click here to track in your WW app
 

Nutrition

Calories: 134kcal | Carbohydrates: 12g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g