Slow Cooker Buffalo Ranch Shredded Chicken Sliders

Quick Recipe Version (TL;DR)

• Yield: 12 sliders (about 6 servings) or 4 stuffed baked potatoes
• Prep Time: 15 minutes
• Cook Time: 6 hours on LOW (or 3 hours 30 minutes on HIGH)
• Total Time: 6 hours 15 minutes (LOW)

Quick Ingredients

• 2 lb boneless skinless chicken breasts
• 1/2 cup cayenne hot sauce (e.g., Frank’s RedHot)
• 1 oz (about 3 tbsp) ranch seasoning mix
• 4 garlic cloves, minced
• 1/4 cup low-sodium chicken broth
• 2 tbsp unsalted butter, plus 1 tbsp optional to finish
• 1 tbsp honey (optional), 1/4 tsp black pepper
• 1 tsp cornstarch + 1 tbsp water (optional, to thicken)
• 4 cups shredded green cabbage, 1 cup shredded carrots
• 2 celery stalks (thinly sliced), 2 green onions (sliced)
• 1/3 cup plain Greek yogurt, 3 tbsp mayonnaise, 2 tbsp milk, 1 tbsp lemon juice, 1 tsp honey, 1 tsp dried dill (or 1 tsp ranch seasoning), 1/2 tsp kosher salt, 1/4 tsp black pepper
• 12 slider buns (toasted) or 4 large russet potatoes (baked)

Do This

• 1. Whisk hot sauce, ranch seasoning, garlic, broth, butter, honey, and pepper in the slow cooker.
• 2. Add chicken; cover and cook 6 hours on LOW (or 3 hours 30 minutes on HIGH) until 165°F.
• 3. Shred chicken; stir in 1 tbsp butter (optional). Thicken with cornstarch slurry if you like; toss to coat.
• 4. Make slaw: whisk yogurt, mayo, milk, lemon, honey, dill, salt, pepper; toss with cabbage, carrots, celery, and green onion.
• 5. Toast buns or bake potatoes (425°F for 50–60 minutes, pierced and oiled).
• 6. Pile chicken onto buns with slaw (or stuff into potatoes); drizzle extra sauce.
• 7. Garnish with chives or blue cheese if desired; serve warm.

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Why You’ll Love This Recipe

• Set-it-and-forget-it slow cooker convenience with big Buffalo flavor.
• Juicy, pull-apart chicken balanced by cool, crunchy ranch slaw.
• Flexible serving: sliders for a crowd or stuffed baked potatoes for a hearty dinner.
• Customizable heat level with reliable, family-friendly results.

Grocery List

• Produce: Garlic, green cabbage, carrots, celery, green onions, lemon, fresh parsley or dill (optional), russet potatoes (if stuffing).
• Dairy: Unsalted butter, plain Greek yogurt, mayonnaise, milk or buttermilk, blue cheese crumbles (optional).
• Pantry: Boneless skinless chicken breasts, cayenne hot sauce, ranch seasoning mix, low-sodium chicken broth, honey, kosher salt, black pepper, cornstarch, slider buns.

Full Ingredients

Buffalo Ranch Shredded Chicken

• 2 lb boneless skinless chicken breasts
• 1/2 cup cayenne hot sauce (e.g., Frank’s RedHot Original)
• 1 oz (about 3 tbsp) ranch seasoning mix
• 4 garlic cloves, minced (about 1 tbsp)
• 1/4 cup low-sodium chicken broth
• 2 tbsp unsalted butter, cut into small pieces (plus 1 tbsp optional to finish)
• 1 tbsp honey (optional, balances heat)
• 1/4 tsp freshly ground black pepper
• 1 tsp cornstarch + 1 tbsp water (optional, to thicken sauce)

Cool Ranch Slaw

• 4 cups finely shredded green cabbage (about 10 oz)
• 1 cup shredded carrots
• 2 celery stalks, thinly sliced
• 2 green onions, thinly sliced
• 1/3 cup plain Greek yogurt (whole or 2%)
• 3 tbsp mayonnaise
• 2 tbsp milk or buttermilk (add 1 extra tbsp if you prefer a looser slaw)
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp dried dill or 1 tsp ranch seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

To Serve (choose one)

• 12 slider buns, split and lightly toasted
• OR 4 large russet potatoes (10–12 oz each), scrubbed and baked
• Optional garnish: 1/2 cup blue cheese crumbles; 2 tbsp chopped chives; extra hot sauce

Step-by-Step Instructions

Step 1: Prep the slow cooker and ingredients

Lightly spray the slow cooker insert with nonstick spray for easy cleanup. Trim excess fat from the chicken breasts. Mince the garlic and measure all ingredients so everything is ready to go.

Step 2: Make the Buffalo ranch sauce base

In the slow cooker, whisk together hot sauce, ranch seasoning, minced garlic, chicken broth, 2 tbsp butter, honey (if using), and black pepper until uniform. This will flavor and tenderize the chicken while it cooks.

Step 3: Add chicken and cook until pull-apart tender

Nestle the chicken breasts into the sauce, turning to coat. Cover and cook on LOW for 6 hours or on HIGH for 3 hours 30 minutes, until the chicken is very tender and reaches an internal temperature of 165°F. Avoid lifting the lid during cooking to maintain consistent heat.

Step 4: Shred and finish the sauce

Transfer the chicken to a cutting board and shred with two forks (or use a hand mixer on low in a bowl). If you prefer a thicker sauce, whisk the cornstarch with water into a smooth slurry and stir it into the cooking liquid. Switch the slow cooker to HIGH and cook uncovered for 10 minutes to slightly thicken. Return the shredded chicken to the pot, add the remaining 1 tbsp butter (optional), and toss to coat. Set to WARM for 10–15 minutes so the meat absorbs the sauce.

Step 5: Make the cool ranch slaw

In a large bowl, whisk yogurt, mayonnaise, milk, lemon juice, honey, dried dill (or ranch seasoning), salt, and pepper until smooth. Add the cabbage, carrots, celery, and green onions; toss to coat. If you prefer a looser slaw, add up to 1 tbsp more milk. Chill while the chicken finishes.

Step 6: Prep the carriers — buns or baked potatoes

For sliders: Split and lightly toast the 12 slider buns in a dry skillet or 375°F oven for 3–5 minutes until just golden—this helps them stand up to the saucy chicken.

For baked potatoes: Heat oven to 425°F. Pierce potatoes all over with a fork, rub with 1 tbsp oil and 1/2 tsp kosher salt, and bake directly on the rack for 50–60 minutes until tender (internal temp ~205°F). Split lengthwise and fluff with a fork.

Step 7: Assemble and serve

For sliders, mound about 1/3 cup shredded chicken on each bun, top with 1/4 cup slaw, and finish with chives or blue cheese if desired. For potatoes, stuff each with about 3/4–1 cup chicken and a generous spoonful of slaw. Drizzle with extra hot sauce to taste and serve warm.

Pro Tips

• Heat control: For mild, start with 1/3 cup hot sauce; for classic Buffalo, use the full 1/2 cup; for extra spicy, add 1–2 tbsp more to taste.
• Juiciest texture: Cook just until shreddable, then let the meat rest in the sauce on WARM so it reabsorbs flavor.
• Fast shredding: Use a hand mixer on low to shred in 20–30 seconds (keep it in a deep bowl to avoid splatter).
• Toasted buns = no soggy sliders: A quick toast provides structure and a pleasant crunch.
• Salt last: Ranch seasoning and hot sauce carry salt; taste before adding any additional salt.

Variations

• Creamy Buffalo Ranch: Stir in 4 oz cream cheese, cubed, during the last 30 minutes of cooking, then whisk smooth before tossing with the shredded chicken.
• Blue Cheese Slaw: Replace dried dill with 1/4 cup crumbled blue cheese and add an extra 1 tbsp lemon juice to the slaw.
• Low-Carb Bowls: Skip buns and potatoes. Serve chicken over shredded lettuce or cauliflower rice with slaw and sliced celery.

Storage & Make-Ahead

Refrigerate chicken (with some sauce) in an airtight container for up to 4 days; slaw keeps 24 hours (best if dressed just before serving). Freeze shredded chicken (cooled) for up to 3 months; thaw overnight in the fridge. Reheat chicken gently on the stovetop over low heat or in the microwave, adding a splash of broth if needed. The chicken can be fully cooked a day ahead; hold on WARM for up to 2 hours before serving, stirring occasionally.

Nutrition (per serving)

Approximate for 1 assembled slider (1/3 cup chicken + 1/4 cup slaw + 1 slider bun): 300 calories; 20 g protein; 29 g carbohydrates; 12 g fat; 2 g fiber; 950 mg sodium. Values vary based on bun size, hot sauce brand, and optional garnishes.