Two Years Ago: Grilled Lobster Cobb Salad
I really like the idea of cooking buffalo chicken sliders in a slow cooker, because you can make a double batch for a party with very little work (and without heating up your house if it's summer). For some reason buffalo chicken sliders seem like party food to me, how about you? They would be perfect for a summer party outdoors with some cold beer, for example. You could serve them along side some little burger sliders for the beef eaters and everyone would be happy.
Several of the recipes I found called for ranch dressing and blue cheese crumbles, which I thought was interesting enough that I included it here. The result has a slightly lighter taste overall (which I liked) than if you use straight blue cheese dressing, but it's totally up to you either way.
The recipe is incredibly easy - just season some boneless skinless chicken thighs and throw them in the slow cooker with some hot sauce. When they're done, they are so tender that you can just shred them right in the pot.
Assemble the sliders and offer pickle and jalapeno slices on the side for those who are so inclined. Be sure to have plenty of napkins on hand - these little babies are messy unless you shove the entire slider in your mouth all at once, which would be interesting to watch.
One last note: the exact number of sliders you can make depends on the size of your rolls and how high you pile them. My rolls were about 3" across and I didn't go too wild piling on the chicken, which is how I arrived at the calculation of 12 sliders.
Slow Cooker Buffalo Chicken Sliders
Makes approximately 12 sliders depending on the size of the buns
1 ½ pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1/8 teaspoon cayenne
1 ¼ cups hot sauce, such as Frank’s Red Hot
12 small slider rolls
Ranch dressing and blue cheese crumbles (or blue cheese dressing)
Tomato slices (from 3-4 small tomatoes)
Green leaf lettuce
Pickle slices, optional
Jalapeno slices, optional
Sprinkle the chicken with salt, pepper, paprika and cayenne and place in a slow cooker. Pour in the hot sauce. Cover and cook on low for 8 hours or high for 4 hours.
Shred the chicken with two forks right in the slow cooker.
Brush the cut side of the buns with olive oil and place under a broiler for a few seconds until browned, watching closely so they don’t burn.
To assemble the sandwiches, place a piece of lettuce on the bottom half of each bun, followed by a tomato slice and some shredded chicken. Top with ranch dressing and blue cheese crumbles. Serve with pickles and jalapeno slices on the side for those who want to add them.