Slow cooker Buffalo Chicken Sliders with dilly ranch

Ingredients Buffalo Chicken Sliders:
  • 2lbs boneless skinless chicken breasts
  • 1 (16oz) jar Grillo’s classic dill pickle chips
  • ½ yellow onion, thinly sliced
  • 12 King’s Hawaiian sweet rolls
  • 1 cup ranch dressing
  • 2 tbsp fresh dill, chopped
Buffalo Sauce:
  • ⅔ cups cayenne pepper sauce (like Franks RedHot) + more for drizzling
  • ½ cup cold unsalted butter, cubed
  • 1 ½ tablespoon white vinegar
  • ¼ tsp worcestershire sauce
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  1. Add the butter to a small pot and cook over medium heat until just melted. Then, add the hot sauce, vinegar and spices and stir to combine.
  2. Let cook for 2-3 minutes, whisking constantly until smooth. Transfer to a bowl and set aside.
  3. In another small bowl, stir together the ranch dressing and fresh dill. Cover and place in the refrigerator until ready to use.
  4. Add the chicken breasts and sliced onions to a 5-6qt slow cooker. Pour the buffalo sauce over the chicken and gently stir to ensure the chicken is evenly coated.
  5. Cover and cook undisturbed on high for 4-5hrs, until the chicken is tender and cooked through.
  6. Move the chicken to a large bowl and gently shred before mixing with the remaining onions and the cooking liquid.
  7. Thinly slice 2 stalks of celery and set aside for garnish.
  8. Separate the King’s Hawaiian slider rolls and slice in half before setting the bottom pieces on a serving tray.
  9. Add a scoop of the shredded chicken to each bun and top with sliced celery and a drizzle of dilly ranch.
  10. Add 2-3 pickle chips to each, then replace the tops on and serve with extra hot sauce on the side.