Buffalo chicken has become a signature flavor of mine. I made a different buffalo chicken recipe on television last summer while competing on Food Network Star! Whenever I host a backyard barbecue, there’s a station for pulled meat with a stack of buns nearby. Pulled chicken is easy to cook in bulk, and the slow cooker keeps the meat warm as everyone moseys through at their leisure.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, or a combination
- ½ cup chopped onion
- ½ cup buffalo sauce, plus more as needed
- 2 tablespoons dry ranch dressing mix
- 1 tablespoon honey
- 1 tablespoon unsalted butter, softened
- 24 slider-size buns, or 12 regular hamburger buns, toasted
- Blue cheese dressing, for serving
- Celery sticks, for serving
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Arrange the chicken over the bottom of the slow cooker and top with the onion.
- In a small bowl, combine the buffalo sauce, ranch dressing mix, honey, and butter and stir until well mixed, then pour over the chicken and onion. Cover and cook on Low for 6 hours or on High for 4 hours.
- Use a slotted spoon to remove the chicken from the slow cooker and shred the meat with two forks. Return the shredded chicken to the slow cooker, toss, and taste, then add up to ½ cup of additional buffalo sauce and toss well. Keep the chicken in the slow cooker on Warm until ready to serve.
- Assemble the sliders by spooning some of the shredded chicken onto the bottom half of each bun. Drizzle with blue cheese dressing, top with the top half of each bun, and serve with celery sticks on the side.
