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.