Ingredients:

  • 2 lbs Boneless, Skinless Chicken Thighs (or Breasts), trimmed
  • 4 Tbsp Unsalted Butter (for filling)
  • 1 cup Buffalo-Style Hot Sauce (e.g., Frank's RedHot)
  • 1/2 cup Chicken Stock (low sodium)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 Tbsp Dried Ranch Seasoning Mix (optional)
  • Salt and Black Pepper To Taste
  • 1 pack (12 count) Sweet Brioche or Hawaiian Rolls
  • 8 oz Monterey Jack, Provolone, or Mozzarella Cheese, sliced or shredded
  • 1/4 cup Blue Cheese Crumbles (optional mix-in)
  • 4 Tbsp Unsalted Butter, melted (for topping)
  • 1 large clove Garlic, minced finely
  • 1 tsp Dried Parsley

Instructions:

  1. Lightly grease the slow cooker insert. Place the chicken pieces inside. Add the 4 Tbsp of butter, hot sauce, chicken stock, onion powder, garlic powder, ranch seasoning, salt, and pepper. Cover and cook on HIGH for 3–4 hours (or LOW for 6–8 hours) until the chicken is easily shreddable.
  2. Remove the cooked chicken and place it in a separate large bowl. Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker and stir well to coat completely in the remaining Buffalo sauce mixture. Stir in blue cheese crumbles now, if desired. Set the slow cooker to the 'Keep Warm' setting.
  3. Preheat the oven to 375°F (190°C). Slice the entire sheet of rolls horizontally, separating the tops from the bottoms while keeping them connected. Place the bottom half of the connected rolls into a 9x13 inch baking dish.
  4. Layer half of the sliced or shredded cheese evenly over the bottom layer of rolls. Next, evenly spread the Buffalo chicken mixture across the cheese layer, using tongs to avoid scooping excess liquid. Top the chicken mixture with the remaining half of the cheese, then place the roll tops back onto the filling.
  5. Prepare the glaze: Melt the remaining 4 Tbsp of butter. Stir in the minced garlic and dried parsley. Brush this garlic butter glaze generously over the top of the rolls. Cover the baking dish tightly with aluminum foil.
  6. Bake the covered sliders for 10 minutes to allow the cheese to melt fully. Remove the foil and bake for an additional 3–5 minutes, until the tops are golden brown and slightly crispy. Allow the sliders to rest in the pan for 5 minutes before slicing and serving immediately.