Ingredients
Method
- Step 1: Place the chicken breasts in the slow cooker in a single layer. Pour the buffalo sauce over the chicken, then add the ranch dressing, melted butter, garlic powder, and onion powder. Gently stir to coat the chicken evenly in the sauce mixture.
- Step 2: Cover the slow cooker with the lid and cook on low heat for 4-5 hours or high heat for 2-3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be so tender that it falls apart when you press it with a fork.
- Step 3: Remove the chicken from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces, pulling the meat apart along its natural grain. The chicken should shred very easily if it's properly cooked.
- Step 4: Return the shredded chicken to the slow cooker and toss it thoroughly with all the sauce remaining in the pot. Let it sit on the warm setting for 15-20 minutes to absorb maximum flavor. This is the secret step that makes restaurant-quality buffalo chicken.
- Step 5: While the chicken rests, preheat your oven to 350°F. Slice the slider buns in half horizontally and place the bottom halves on a baking sheet. Top each bottom bun with a generous portion of buffalo chicken, a slice of provolone cheese, and a pickle chip. Place the top buns on and brush them lightly with melted butter if desired. Bake for 5-7 minutes until the cheese melts and the buns are lightly toasted. Serve immediately with extra ranch or blue cheese dressing.
Notes
Nutrition Facts (per serving): Carbs: 28g | Protein: 22g | Fat: 9g