I made these for Super Bowl 2012. After searching and reading several recipes, I decided on the following combination for Pulled Buffalo Chicken Sliders.
- 1 pack boneless, skinless chicken breasts
- 1 pack Hidden Valley Ranch Seasoning (not the dip mix, but seasoning powder)
- 1 can reduced sodium chicken broth
- 1 bottle Frank's Red Hot, original
- 1 bottle Frank's Red Hot, buffalo wing sauce
- Minced garlic
- 1 tbsp. flour (this helps the sauce thicken)
- Slider buns, 2 packs of 12
- Celery, minced
- Blue cheese crumbles, reduced fat
- Blue cheese dressing
Combine the chicken, about 1/2-3/4 can of the broth, the whole packet of seasoning, garlic, and flour in crock pot. I couldn't decide which Frank's was the best to use, after reading the ingredients and smelling them, I decided it would be best to use about a cup of both. Mix all this together and let it cook on low overnight (about 9 hours). Remove the chicken from the pot and place in a 9x13 baking dish and shred with 2 forks. At this point the chicken should just fall apart. Pour the remaining sauce mixture over the chicken, cover with foil and keep on warm in the oven until service. Warm up the buns on the same warm setting, or put them in the toaster or broiler for a minute. To serve, top with minced celery and a scoop of blue cheese crumbles. I also like to dip them in more sauce or some blue cheese dressing.
