Prepare the Chicken: Place chicken breasts in a slow cooker. In a bowl, whisk together hot sauce, water, apple cider vinegar, garlic powder, onion powder, and cayenne pepper (if using).
1.5 pounds boneless, skinless chicken breasts, 1/2 cup hot sauce, 1/4 cup water, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper
Cook the Chicken: Pour the sauce mixture over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it well with the sauce.
Make the Cream Cheese Spread: In a small bowl, mix together softened cream cheese and ranch (or blue cheese) dressing until smooth.
4 ounces cream cheese, 1/4 cup ranch dressing or blue cheese dressing
Assemble the Sliders: Slice the slider buns in half. Spread the cream cheese mixture evenly on the bottom halves of the buns.
12 slider buns or small rolls
Add Filling: Spoon the buffalo chicken onto the cream cheese-covered buns. Top with cheddar and mozzarella cheese.
1/4 cup shredded cheddar cheese, 1/4 cup shredded mozzarella cheese
Bake: Place the assembled sliders onto a baking sheet. Brush the tops of the buns with melted butter. Bake at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and bubbly.
2 tablespoons butter
Serve: Remove from oven and add your desired toppings (celery, lettuce, green onions). Serve warm and enjoy!
Optional toppings: chopped celery, shredded lettuce, sliced green onions
