Crockpot Creamy Buffalo Ranch Chicken Sliders are a delicious weeknight meal, throw the ingredients in the crockpot and you are ready to go!
One of my recent goals is to cook at home more often. Life gets busy, and I get it…it’s easy to grab takeout. In an effort to save money and pay off our home early, we are cutting costs where we can – including eating out!
If you’ve been following my blog for any amount of time, you know that I use my crockpot often. I do find it easy to get into a rut with cooking the same recipes over and over, but these delicious Creamy Crockpot Buffalo Chicken Sliders are a new recipe you’ll want to add into your rotation often!
What If I Am Not a Fan of Buffalo Chicken?
You can lessen the amount of the hot sauce that you are using. I would use 1/3 of a bottle or even 1/4 of a bottle! I’m not a huge fan of spicy foods so I usually lessen the amount of hot sauce that I use in this recipe
How Do I Store These Sliders?
I store the leftover chicken in an air tight container in my fridge. You can also make the chicken ahead of time and chill in your fridge for up to 3 days.
Crockpot Creamy Buffalo Ranch Chicken Sliders
- 2 Large Boneless Skinless Chicken Breasts
- 2 Cups Chicken Broth
- 8 Oz Cream Cheese
- 1/2 24 oz. Bottle Ranch Dressing
- 1/2 23 oz. Bottle Frank’s Red Hot Sauce
- 8 Hamburger Buns
- 1 Cup Shredded Mozzarella
Place all three chicken breast and chicken broth in your crockpot.
Cook on high for 1.5 hours.
Remove one cup of chicken broth, and shred chicken with a hand mixer.
Once chicken is shredded, add cream cheese, ranch, and wing sauce.
Cook on low for 2 hours, stirring occasionally.
Mix well and spoon on to buns.
Top with shredded mozzarella cheese, and place sandwich in the microwave for 15 second to melt cheese.
Serve and enjoy!