Food always tastes better in mini form! These Slow Cooker Sriracha Chicken Sliders are tiny, tasty, and terribly easy to make.
Ready in 4 hours
If I was really on the ball (HA! Like that ever happens), I would have posted this recipe for you before the Super Bowl, because this is the perfect main course for a big party with all of your football loving friends.
Alas, here I am, posting a week late. That’s okay, because these little sriracha chicken sliders are delicious even if a big sporting event isn’t on your TV. And thanks to the slow cooker, they are easy enough for even a weeknight dinner.
There are three parts to these mini sandwiches: the pulled chicken which is cooked in a sriracha butter sauce (!), the creamy, sweet slaw, and the cool ranch sauce on top. You don’t have to make the slaw or the ranch, but I highly recommend it. The three of them together are such an amazing combo.
And, trust me, you won’t be sorry to have the leftovers in your fridge. I’ve even been eating them on top of a bed of romaine—it’s a really delicious way to get all the flavor of the sliders in a lighter lunch.
I only have one large slow cooker (this six quart Hamilton Beach beauty that I’ve been lovingly using since we were married almost a decade ago), but this is a great recipe if you have a smaller slow cooker, too. So many of the slow cooker recipes out there (most of mine, included) would overwhelm a smaller slow cooker, but not this one!
I sometimes borrow my Mama’s three quart Crock Pot (this one) for smaller dishes, and these sliders would be a great option if that’s all you have in your kitchen. Honestly, you could probably even get by with making it in a smaller one than that!
You’re going to look at the recipe and see it calls for a 1/3 cup of sriracha and either (a) think I’m crazy (those of you with a heat tolerance similar to mine) or (b) think that sounds awesome (those of you with stainless steel tongues).
The truth is, while a third of a cup of hot sauce sounds like a lot, it isn’t unbearably spicy. In fact, I think some folks would even consider it to be mild. Something about the slow cooker seems to mild down sriracha nicely (which isn’t super spicy anyway). It also helps that you’re only eating the chicken in little bursts thanks to the size of the sliders.
Don’t worry heat fans, it’s still the have-to-blow-your-nose-after-dinner kind of spicy. But those of you that really want to scorch your mouth might want to drizzle on some more sriracha before biting in. Enjoy!