Buffalo Chicken Sliders

A cozy, crowd-pleasing slider you can pull together in 30 minutes for game night or a fast dinner

Tender buffalo-sauced chicken, melty cheese, and buttery toasted tops, an easy, feel-good tray you can set down and watch everyone smile.

Why You’ll Love It

• Built for Easy Slider Recipes and Fast Dinner Recipes—hands-off bake, minimal cleanup.
• Warm, woman-centered comfort: a tray you can share with family, roommates, or girlfriends and still have time for you.
• Classic Buffalo Chicken Recipes flavor with a creamy, melty finish.
• Perfect Football Food for parties and weeknights.
• Flexible filling works for Sliders Recipes Chicken or next-day bowls or wraps.

More tasty ideas from your site:

• Buffalo Chicken Dip Oven → https://spoonrecipes.com/buffalo-chicken-dip-oven/
• Broccoli Bacon Salad → https://spoonrecipes.com/broccoli-bacon-salad/
• Cheesy Garlic Chicken Wraps → https://spoonrecipes.com/cheesy-garlic-chicken-wraps/

Ingredients (notes only)

Chicken & Sauce

• Cooked shredded chicken: rotisserie saves time; or poach and shred.
• Buffalo sauce + a touch of ranch or blue cheese dressing for creamy balance.
• Cream cheese: silky texture that clings to the chicken.

Cheese & Buns

• Cheddar or Monterey Jack for melt; a little mozzarella for stretch.
• 12-pack slider rolls (Hawaiian style for a hint of sweet).

Brush & Topping

• Melted butter, garlic powder, parsley, sesame or poppy seeds.

Optional add-ins

• Finely chopped celery for crunch; thin-sliced green onion; pickled jalapeños for heat.

Step-by-Step Instructions

1. Heat oven to 350°F / 175°C. Line a 9×13-inch pan with parchment.
2. Make filling: In a skillet on low, stir 3 cups shredded chicken, ½ cup buffalo sauce, ¼ cup ranch or blue cheese, and 4 oz cream cheese until creamy and steamy. If starting with raw chicken, cook to 165°F / 74°C before shredding.
3. Prep rolls: Slice the sheet of rolls horizontally. Lay bottoms in the pan.
4. Layer: Scatter 1 cup shredded cheese on the bottoms (anti-soggy barrier). Spoon on the buffalo chicken. Top with 1 cup more cheese. Cap with roll tops.
5. Brush: Mix 3 Tbsp melted butter with ½ tsp garlic powder and parsley; brush over tops. Sprinkle seeds.
6. Bake: Cover with foil for 12 minutes, then uncover 5–7 minutes until tops are golden and cheese is melted.
7. Serve: Rest 5 minutes for tidy slices. Add a drizzle of buffalo and ranch if you like.

Pro Tips

• Barrier cheese first: a thin layer under the filling keeps bottoms from getting soggy.
• Warm, not watery: keep heat low when mixing filling so the sauce stays creamy.
• Slice with a serrated knife for clean squares.
• For little hands: make two tighter cuts to create smaller party pieces.

Variations

• Extra spicy: add chipotle powder or jalapeños; finish with a buffalo drizzle.
• Lighter feel: swap Greek yogurt for half the cream cheese.
• Ranch lovers: stir in dried dill and extra ranch; finish with a ranch dip cup.
• Meal-prep bowls: serve leftover chicken over rice with carrots and cucumber.

How to Serve

• Party board with celery sticks, carrot ribbons, ranch, and blue cheese crumbles.
• Weeknight plate with a crisp side: Broccoli Bacon Salad or Cheesy Garlic Chicken Wraps on the table for variety.
• Game day grazing with kettle chips and pickles.

Make Ahead & Storage

• Assemble ahead: Build, cover, and refrigerate up to 24 hours. Brush butter just before baking.
• Fridge: 3–4 days in airtight container.
• Reheat: 325°F / 165°C covered 10–12 minutes or air fryer 320°F / 160°C 4–6 minutes.
• Freeze: Wrap tightly; reheat from frozen at 325°F / 165°C ~20 minutes covered.

FAQs

Can I use canned chicken?
Yes—drain well and mix gently with the sauce; still heat the filling through.

What rolls work best?
Soft pull-apart slider buns hold shape and slice neatly after baking.

How do I keep the tops from over-browning?
Bake covered first, then uncover just to finish color.

Blue cheese or ranch?
Either—ranch is milder for kids, blue cheese is classic for adults.

Simple Nutrition Table (estimate per slider, 12 sliders)

• Calories: ~230
• Protein: 14 g
• Carbs: 17 g
• Fat: 11 g
• Sodium: ~420 mg
  Estimates vary with rolls and cheese.