Buffalo Chicken Sliders

with celery slaw

February 7, 2016

Buffalo Chicken Sliders

Buffalo Chicken Sliders

All Images
Jennifer Hagler Photography

By Buffy York

These are super easy sliders that are perfect for your Super Bowl gathering or a quick weeknight dinner.  I found a version of this in my favorite recipe magazine, but it was, to quote Bon Qui Qui, “a complicated order” involving lots of steps for the chicken and a homemade wing sauce.  I have dumbed it down and simplified things because in this house “you get a coke.”

Buffalo Chicken Sliders
makes 12 sliders

4 chicken breasts or 2 rotisserie chickens
1 cup of wing sauce (I used Moore’s)
12 slider buns or deli rolls
2 bunches of celery thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup mayo
1/4 cup sour cream or Greek yogurt
1/3 cup crumbled blue cheese or feta cheese
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
OR 1 tablespoon of ranch seasoning (see below)

If you have time, place the 4 chicken breasts in a Crockpot and cover with liquid (I used chicken broth) and cook on low for 4 hours.  Shred the cooked chicken using 2 forks.  If you don’t have time or just don’t want to dirty up the Crockpot use 2 deli rotisserie chickens.  I mixed the shredded chicken with about a cup of the wing sauce.  Adjust the amount of sauce to your preference.

For the slaw I used my new mandolin to slice the celery and it saved me a ton of time.  In a bowl mix the last 6 ingredients and toss with the celery and parsley right before serving.  If your peeps don’t like blue cheese and would prefer a milder flavor, use feta and leave out the last two ingredients, replacing them with a tablespoon of ranch seasoning.

Serve chicken on buns and top with the celery slaw.




    It just so happens I have everything except the buns. This is going to be dinner tonight!

    Yum – this looks like my kind of food!

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