Game day food shouldn’t be complicated. Neither should Tuesday dinner.
These sliders are spicy, creamy, crunchy, and dangerously snackable. Rotisserie chicken does the heavy lifting. Buffalo sauce brings the heat. Ranch slaw cools it down. You bring the appetite.
Ingredients
Makes 12 sliders.
- 12 slider buns (Hawaiian rolls are elite)
- 3 cups cooked shredded chicken (rotisserie = hero)
- ½ cup buffalo sauce (Frank’s RedHot is classic)
- 4 tablespoons butter, melted
- 1 cup shredded cheddar or Monterey Jack
For the Ranch Slaw:
- 1 cup shredded cabbage or coleslaw mix
- ¼ cup ranch dressing
- 2 tablespoons chopped green onions
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat to 350°F (175°C).
Step 2: Make Buffalo Chicken
- In a bowl, mix shredded chicken with buffalo sauce until coated.
Step 3: Make Ranch Slaw
- In another bowl, toss cabbage with ranch dressing and green onions.
Step 4: Assemble Sliders
- Slice the whole slab of slider buns in half horizontally (keep them connected).
- Place bottom half in a baking dish. Top with buffalo chicken, then cheese.
- Add a layer of ranch slaw. Place the top buns on.
Step 5: Butter and Bake
- Brush melted butter over the tops of the buns.
- Bake for 10-12 minutes until cheese is melted and buns are golden.
Step 6: Serve
- Pull apart and watch them vanish.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 12 sliders
Difficulty: Easy
Storage Notes
Fridge: Assembled sliders keep 2-3 days. Reheat covered at 350°F for 10 minutes.
Make ahead tip: Shred chicken and make buffalo sauce mix up to 2 days ahead. Assemble fresh for best texture (slaw gets soggy).
Not for freezing: Slaw and buns don’t play nice with freezers. Just eat them all. You know you want to.
