Buffalo Chicken Slider with Gorgonzola Slaw
These buffalo chicken sliders with gorgonzola slaw are jam packed with flavor. Perfect for game day or any get together. These sliders are easy to make and come together in under 45 minutes.
Why You’ll Love This Recipe
Easy to make. These buffalo shredded chicken sliders are easy to make and loaded with flavor.
Fun to eat. Piled high with chicken, slaw and cheese, these sliders are fun to eat. Plus, they are easy for guests to grab and enjoy.
Versatile. You can use whatever buffalo sauce and yogurt ranch dressing you enjoy most.
Recipe Ingredients
Chicken Sliders
- Chicken: You’ll need chicken breasts or tenderloins for this recipe. Cook and shred the chicken.
- Sauce: This recipe calls for buffalo sauce and yogurt ranch. Store bought is fine. Use your favorite brands.
- Rolls: This recipe calls for 12 King’s Hawaiian rolls.
- Cheese: You’ll need shredded cheddar cheese for this recipe.
- Fat: You’ll need melted butter or olive oil to brush over the buns.
Coleslaw
- Vegetables / Herbs: This coleslaw recipes calls for cabbage, carrots, and parsley.
- Cheese: You’ll need crumbled gorgonzola for this slaw.
- Seasoning: Season with kosher salt and black pepper.
- Dressing: The coleslaw dressing calls for mayonnaise, greek yogurt, cane sugar, white vinegar, and dijon mustard.
How to Make Buffalo Chicken Slider with Gorgonzola Slaw
Preheat the oven to 350 degrees. Spray a baking tray with nonstick cooking spray.
Prep the Buns
Carefully slice the entire pack of dinner rolls in half making sure not to separate them. Add the bottom half to the baking tray. Sprinkle shredded cheddar cheese on the bottom half. This will prevent the bread from getting too soggy from the saucy meat.
Boil and Shred the Chicken
Boil a pot of water and chicken broth (50/50) and add the chicken breasts. Make sure they are fully submerged. Once cooked through, remove the Smart Chicken chicken breasts from the broth / water mixture and shred the meat using two forks.
Add the shredded chicken to a mixing bowl and combine it with buffalo sauce and yogurt ranch. Mix well. Add the sauced chicken on top of the cheese layer. Add the top half of the rolls and brush the top with melted butter or olive oil. Bake for 20-25 minutes.
Make the Slaw
While the sliders are baking, make the gorgonzola slaw. Run a glass or stainless steel mixing bowl under hot water. Once the bowl is warm, pour out the water and dry the bowl well using a paper towel.
Immediately add the cane sugar and white vinegar. Whisk it well. The heat from the bowl will help melt the sugar into the vinegar. Once the sugar is dissolved add the mayonnaise, Greek yogurt and Dijon mustard. Whisk until well combined.
In a separate bowl, add the cabbage mixture, julienned carrots, blue cheese crumbles, freshly chopped parsley, kosher salt and black pepper. Pour the dressing over the top and mix until well coated. Serve the coleslaw on the side or lift the top of the buns and add some to each slider.
Storage
Store any leftovers in an airtight container in the refrigerator. Best to store the coleslaw separately in a covered container in the refrigerator for up to three days. Reheat the chicken sliders in the microwave.
Frequently Asked Questions
Yes! Try my Green Chili Mac and Cheese or Peach Caprese Pasta Salad.
This appetizer recipe is great for a number of occasions. Game day, birthday parties, cookouts and more.
Other Chicken Recipes to Consider Trying
- Stuffed Buffalo Chicken Meatballs
- One Pan Chicken and Potatoes
- Zucchini Parmesan Chicken Meatballs
- Mozzarella Stuffed Buffalo Chicken Cutlets
Buffalo Chicken Slider with Gorgonzola Slaw
Equipment
- 1 baking tray
- 1 pot
- 3 mixing bowls
Ingredients
Buffalo Chicken Sliders
- 1 lb. chicken breasts , Smart Chicken boil and shred
- ½ cup buffalo sauce, of choice
- 2 tablespoons yogurt ranch dressing, of choice
- 12 Hawaiian rolls, slice in half
- ½ cup shredded cheddar cheese, sprinkle over the bottom half of the buns
- 1 tablespoon olive oil or melted butter , brushed over the buns
Blue Cheese Coleslaw
- 8 ounces cabbage mixture
- ½ cup carrots, julienned
- ¼ cup blue cheese crumbles
- 2 tablespoons parsley, fresh, chopped
- kosher salt, to season
- cracked black pepper, to season
Slaw Dressing
- ¼ cup Greek yogurt
- ¼ cup mayonnaise, or light sour cream
- 1.5 tablespoons cane sugar
- 1.5 tablespoons white vinegar
- 1 teaspoon Dijon mustard
Instructions
How to Make
- Preheat the oven to 350 degrees. Spray a baking tray with nonstick cooking spray.
Prep the Buns
- Carefully slice the entire pack of dinner rolls in half making sure not to separate them. Add the bottom half to the baking tray. Sprinkle shredded cheddar cheese on the bottom half. This will prevent the bread from getting too soggy from the saucy meat.
Boil and Shred the Chicken
- Boil a pot of water and chicken broth (50/50) and add the chicken breasts. Make sure they are fully submerged. Once cooked through, remove the Smart Chicken chicken breasts from the broth / water mixture and shred the meat using two forks.Add the shredded chicken to a mixing bowl and combine it with buffalo sauce and yogurt ranch. Mix well. Add the sauced chicken on top of the cheese layer. Add the top half of the rolls and brush the top with melted butter or olive oil. Bake for 20-25 minutes.
Make the Slaw
- While the sliders are baking, make the gorgonzola slaw. Run a glass or stainless steel mixing bowl under hot water. Once the bowl is warm, pour out the water and dry the bowl well using a paper towel. Immediately add the cane sugar and white vinegar. Whisk it well. The heat from the bowl will help melt the sugar into the vinegar. Once the sugar is dissolved add the mayonnaise, Greek yogurt and Dijon mustard. Whisk until well combined.In a separate bowl, add the cabbage mixture, julienned carrots, blue cheese crumbles, freshly chopped parsley, kosher salt and black pepper. Pour the dressing over the top and mix until well coated.
Assemble
- Serve the coleslaw on the side or lift the top of the buns and add some to each slider. Enjoy.
