There’s something undeniably satisfying about tiny sandwiches that pack big flavor — these Buffalo Chicken Sliders are spicy, cheesy, and effortless to assemble. Ready in about 20 minutes (plus prep), they’re ideal for game day, a quick weeknight dinner, or a party platter that disappears fast. If you’re short on hands-free cooking time, you might also like the slow-cooker approach to shredded chicken in this best crockpot BBQ chicken recipe for another easy weeknight option.
Why you’ll love this dish
These sliders hit a lot of marks: bold buffalo heat, melty cheese, and the cool tang of ranch — all on a soft roll your guests can eat with one hand. They’re fast to assemble and scale up easily for crowds. You can use leftover chicken or a rotisserie bird to shave even more minutes off prep.
“Perfect party food — spicy, cheesy, and the rolls stay soft while the filling stays juicy. Everyone came back for seconds.”
Reasons to make this tonight:
- Fast: assembly plus a short bake — about 10–15 minutes in the oven.
- Budget-friendly: shredded chicken stretches well across many sliders.
- Customizable: swap cheeses, sauces, or add crunchy slaw.
- Crowd-pleaser: kids and adults alike love them.
Preparing Buffalo Chicken Sliders
This is a straightforward three-part process: toss the cooked shredded chicken with buffalo sauce, mound it on slider bottoms and top with cheese, then bake until melty and finish with ranch and fresh veggies. Expect about 10 minutes of hands-on time if your chicken is already cooked.
Overview:
- Combine shredded chicken and buffalo sauce.
- Build sliders on rolls with cheese.
- Bake until cheese melts, then add ranch, lettuce, and tomato.
What you’ll need
- 1 lb shredded cooked chicken (rotisserie, leftover roasted chicken, or pre-cooked chicken breasts shredded)
- 1/2 cup buffalo sauce (adjust heat to taste)
- 1 cup shredded mozzarella cheese (or provolone for a sharper flavor)
- Slider rolls (12-count typical; use Hawaiian rolls for sweetness)
- Ranch dressing (store-bought or homemade)
- Lettuce (butter lettuce or romaine, shredded or whole leaves)
- Sliced tomatoes (thinly sliced)
Notes and substitutions: - For tangier sliders, use blue cheese crumbles instead of mozzarella.
- For a dairy-free version, use vegan cheese and dairy-free ranch.
- If you want creamier filling, fold in a few tablespoons of cream cheese.
How to prepare it
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix 1 lb shredded cooked chicken with 1/2 cup buffalo sauce until evenly coated. Taste and add more sauce if you want it hotter.
- Place slider rolls on a baking sheet. Separate tops and bottoms so you can assemble.
- Spoon the buffalo chicken mixture onto the bottom half of each roll, dividing evenly.
- Sprinkle 1 cup shredded mozzarella evenly over the chicken across all sliders.
- Bake for 10–15 minutes, until the cheese is melted and the rolls are warmed through.
- Remove from the oven. Add ranch dressing to each slider, then top with lettuce and a slice of tomato.
- Place the top half of the rolls on and serve hot.
Pro tip: If you like a slightly toasted top, brush the exposed tops with melted butter and return to the oven for 1–2 minutes under the broiler — watch closely so they don’t burn.
Best ways to enjoy it
These sliders are great on their own, but they shine when paired with complementary sides. Crunchy celery sticks, carrot sticks, or a tangy slaw cut through the heat. For a hearty pairing on a chilly night, serve with a bowl of chicken tortellini soup to make a fuller meal that still feels casual and comforting.
Plating ideas:
- Arrange sliders on a wooden board and serve with small bowls of extra ranch and hot sauce.
- Make a slider platter with pickles, sliced red onion, and blue cheese on the side for guests to customize.
Storage and reheating tips
Safety first: store leftover assembled sliders (without lettuce and tomato) in an airtight container in the refrigerator for up to 3–4 days. If you’ve added fresh produce, eat within 24 hours for best texture.
To reheat:
- Oven (best for texture): 350°F (175°C) for 8–10 minutes covered with foil to prevent drying.
- Toaster oven: 5–7 minutes until warmed and cheese re-melts.
- Microwave (quick): 45–60 seconds per slider, but buns may become soggy.
Freezing:
- Assemble without lettuce, tomato, or ranch. Wrap sliders individually or in a single layer in foil, then freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes, then add fresh toppings.
Pro chef tips
- Warm the buffalo sauce slightly before tossing with chicken — warm sauce coats the meat more evenly.
- Shred chicken finely so each slider gets chicken in every bite.
- Use high-quality slider rolls; softer, slightly sweet rolls (Hawaiian) balance the spice nicely.
- For extra flavor, mix a tablespoon of melted butter with a pinch of garlic powder and brush the tops before baking.
- If you prefer a tangier finish, swap ranch for blue cheese dressing or a drizzle of lime crema.
Creative twists
- Buffalo Bleu: Use blue cheese crumbles and a drizzle of honey for contrast.
- BBQ Buffalo Hybrid: Mix half buffalo sauce with half BBQ sauce for a smoky-sweet spin.
- Cauliflower “Chicken”: Roast and shred cauliflower florets and toss in buffalo for a vegetarian alternative.
- Spicy mayo: Replace ranch with sriracha mayo for an extra kick.
- Slider bake: Make in a casserole dish layered with extra sauce and cheese for a pull-apart party dish.
Common questions
Q: Can I use rotisserie chicken or leftover chicken?
A: Absolutely. Rotisserie chicken is perfect — it’s already cooked and flavorful, which saves time. Just shred and toss with the sauce.
Q: Can I make these ahead for a party?
A: You can assemble the sliders up to the baking step and refrigerate covered for a few hours. Bake just before serving, then add fresh lettuce and tomato. Avoid assembling completely more than a few hours ahead to prevent soggy buns.
Q: How can I make them less spicy?
A: Use a milder buffalo sauce or mix the buffalo sauce with a little melted butter or ranch before tossing. You can also reduce the amount of sauce to taste.
Q: Are these freezer-friendly?
A: Yes — freeze assembled sliders without fresh toppings or dressing for up to 2 months. Reheat in the oven and add fresh lettuce/tomato afterward.
Q: What cheese melts best for these sliders?
A: Mozzarella melts smoothly and stretches nicely. Provolone or Monterey Jack are also good. For stronger flavor, use a bit of shredded cheddar or blue cheese crumbles on top.
If you want a printable checklist version of the ingredients or a shopping-ready list, tell me how many sliders you need and I’ll scale it for you.
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Buffalo Chicken Sliders
- Total Time: 25 minutes
- Yield: 12 sliders
- Diet: Moderate
Description
Spicy, cheesy Buffalo Chicken Sliders that are easy to assemble and perfect for game day or gatherings.
Ingredients
- 1 lb shredded cooked chicken (rotisserie, leftover roasted chicken, or pre-cooked chicken breasts shredded)
- 1/2 cup buffalo sauce (adjust heat to taste)
- 1 cup shredded mozzarella cheese (or provolone for a sharper flavor)
- 12 slider rolls (Hawaiian rolls recommended for sweetness)
- Ranch dressing (store-bought or homemade)
- Lettuce (butter lettuce or romaine, shredded or whole leaves)
- Sliced tomatoes (thinly sliced)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix shredded chicken with buffalo sauce until evenly coated. Adjust sauce to taste.
- On a baking sheet, separate the tops and bottoms of the slider rolls.
- Spoon the buffalo chicken mixture onto the bottom half of each roll, dividing evenly.
- Sprinkle shredded mozzarella over the chicken.
- Bake for 10–15 minutes, until the cheese is melted and the rolls are warmed through.
- Remove from the oven. Add ranch dressing to each slider, then top with lettuce and tomato.
- Place the tops of the rolls on and serve hot.
Notes
For tangier sliders, use blue cheese crumbles instead of mozzarella. For a dairy-free version, use vegan cheese and dairy-free ranch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American