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Appetizers

Spicy Buffalo Chicken Sliders Recipe with Creamy Blue Cheese Dressing

Reminiscent of the iconic flavors of buffalo chicken dip, this buffalo chicken sliders recipe makes hand-held pockets of goodness! It’s the perfect bite of spicy, shredded chicken, crunchy celery and sharp blue cheese dressing. For extra flavor, brush rolls with butter and Italian seasoning, then toast in the oven!

For the best slider buns, we recommend King’s Hawaiian rolls. They come perfectly portioned and the slightly sweet flavor goes great with the spicy chicken. And to add some more cheesy flavor, choose Monterrey Jack to top your chicken. This California white cheese comes from cow’s milk and has a mild semi-sweet flavor. Worried about the spice level? You can easily adjust the heat in your sliders. For a milder taste, use less buffalo sauce and skip the spicy seasoning. And if you want more spice, add more seasonings or a few drops of your favorite hot sauce.

Related: 6 New Ways to Enjoy the Flavor of Buffalo Wings — Salads, Sammies, Pizzas and More

Whether you want to serve them for a party or game day, this buffalo chicken sliders recipe can be made ahead of time. Once you prepare the chicken mixture, put it in an air-tight container or zip-top bag and store in the fridge for up to three days. You can even freeze the mixture for up to three months in a freezer-safe container. Just remember to let it thaw overnight in the fridge before assembling.

For more buffalo chicken recipes, click through for Buffalo Chicken Egg Rolls and Buffalo Chicken Dip.

Yields

8 servings

Total Time

Prep Time

Cook Time

Ingredients

  • ½ cup Heinz 57 sauce
  • 2 Tbs. cayenne pepper sauce
  • 1 Tbs. all-purpose flour
  • 1 onion, chopped
  • 6 bone-in chicken thighs, skin removed
  • 8 rolls, split
  • 1 cup sliced celery
  • 1 cup bottled blue cheese yogurt salad dressing

Instructions

Coat 4-qt. slow cooker with cooking spray. Combine sauces and flour. Place onion in slow cooker; top with thighs then sauce mixture. Cover; cook on low 6 hrs. Transfer thighs to bowl. Remove bones. Shred meat. Skim fat from slow cooker. Add 1 cup juices to chicken and divide among rolls; top with celery and dressing.

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