Crockpot Buffalo Chicken Sliders

Est. Cost: $21.45 | $1.79 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Chicken slow-cooked in buffalo sauce until it shreds, folded with cream cheese and blue cheese, then baked into a pull-apart tray of sliders. Set the slow cooker in the morning and the tray goes in the oven right before kickoff.

Ingredients

Directions

Step 1: Season the chicken breasts with salt, pepper and garlic powder and lay them in the slow cooker.

Step 2: Pour the hot sauce over the top, cover, and cook on low for 4 hours until the chicken pulls apart easily.

Step 3: Shred the chicken directly in the cooker with two forks so it absorbs the sauce.

Step 4: Add the softened cream cheese and blue cheese dressing and stir until the mixture turns creamy and coats the meat.

Step 5: Fold in half the blue cheese crumbles and let them soften into the warm chicken.

Step 6: Preheat the oven to 350 degrees F, split the tray of rolls in half horizontally, and set the base in a baking dish.

Step 7: Spread the buffalo chicken evenly over the rolls and cover it with the shredded cheese.

Step 8: Replace the top of the rolls, brush with the melted butter, and bake 15 minutes until golden and the cheese has melted.

Step 9: Lift the top of the rolls off, scatter the shredded lettuce and the remaining blue cheese crumbles over the hot chicken, and set the top back on.

Step 10: Cut into individual sliders and serve warm.

Chef's Tip: Shred the chicken right in the slow cooker so it soaks the sauce back up, and hold back half the blue cheese crumbles until after baking — heat mutes their sharpness, so the ones added at the end are the ones you actually taste.

Save by using one slow cooker of chicken fills a full tray of sliders for a crowd and Serve with extra blue cheese dressing on the side for dipping.