Description
These spicy, creamy, and tangy Buffalo Chicken Sliders are a fast, crowd-pleasing weeknight dinner or game day snack ready in under 30 minutes. Made with shredded chicken, buffalo sauce, cream cheese, and Hawaiian rolls, they offer the perfect balance of heat and comfort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- ½ cup Frank’s RedHot hot sauce
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pack (12-16 rolls) Hawaiian rolls
- 4 oz cream cheese, softened
- ½ cup blue cheese dressing
- 1 cup shredded cheddar or mozzarella cheese
- 2 tablespoons butter, for brushing
- Optional: Celery sticks, carrot sticks, extra ranch or blue cheese for dipping
Instructions
- Cook the chicken: Place chicken in a skillet or pot, cover with water or low-sodium broth, and bring to a boil. Reduce heat and simmer for 10-12 minutes until internal temperature reaches 165°F. Let rest for 5 minutes.
- Shred the chicken: Using two forks, shred the cooled chicken into bite-sized pieces.
- Make the buffalo sauce: In a small saucepan over medium heat, melt ¼ cup butter. Whisk in hot sauce, garlic powder, Worcestershire sauce, salt, and pepper. Simmer for 1-2 minutes to meld flavors.
- Mix chicken and sauce: In a large bowl, combine shredded chicken with the buffalo sauce. Toss until evenly coated.
- Prepare rolls: Preheat oven to 350°F. Slice the slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9×13 inch baking dish.
- Assemble sliders: Spread the chicken mixture over the bottom half of the rolls. In a small bowl, mix softened cream cheese with blue cheese dressing. Dollop and spread this mixture over the chicken. Sprinkle shredded cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 10 minutes. Remove foil and bake for another 5 minutes until cheese is bubbly and golden. Brush the top of the rolls with melted butter.
- Cool and serve: Let sliders cool for 5 minutes to set. Slice between the rolls to create individual sliders. Serve with celery or carrot sticks.
Notes
Do not skip resting the chicken after cooking to keep it juicy. Use full-fat cream cheese for the best texture. Let sliders cool for 5 minutes before slicing to prevent them from falling apart. These do not freeze well; store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 18
Keywords: buffalo chicken sliders, game day food, easy weeknight dinner, spicy chicken recipe, hawaiian roll sliders, crowd pleaser, fast dinner