A lot of times we reserve slow cooker meals for the cold weather months, but I’m here to tell you that your slow cooker can make easy work of summertime meals as well! Sure, these slow cooker chicken sliders are perfect for game day eats, but they’re also awesome for any random weeknight where you want to kick up your dinner!
They take just a few minutes of prep time, and then the slow cooker does all the work for you while you go about your life. Come back in the evening to flavorful, spicy chicken just begging to be slathered onto a bun! Let’s get cooking.
What is in these chicken sliders?
There are four parts to these mini sandwiches: the pulled chicken which is cooked in a sriracha butter sauce (!), the creamy, sweet slaw, the cool ranch sauce on top, and the sweet Hawaiian rolls as the bread. You don’t have to make the slaw or the ranch dressing, but I highly recommend it. The four flavors 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.
Teach me how to cook shredded chicken sliders!
For the easiest chicken sliders, you’re going to want to break out your old friend, the slow cooker. Combine the chicken breasts with some butter, apple cider vinegar, garlic, and sriracha, and let them all cook together for a few hours while you prep the slaw and ranch sauce and go about your day.
By that point, all you’ll need to do is take two forks to that tender chicken, and it will shred like a dream!
How big of a slow cooker do I need?
I only have one large slow cooker (this six quart Hamilton Beach beauty that I’ve been lovingly using since we were married 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.
This recipe also works using the slow cooker setting on your Instant Pot (AKA: an electric pressure cooker).
I need how much sriracha?
You’re going to look at the recipe and see it calls for a 1/3 cup of sriracha and either (a) think it’s a typo (those of you with a low heat tolerance) 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.
Want to make these sliders even hotter? Add a teaspoon or two of your favorite burn-your-mouth hot sauce to the mix.
How do I serve these sriracha chicken sliders?
We recommend setting them up buffet-style and letting folks build their own perfect slider—that way everyone can customize how much of each element they have on their sandwich. Some topping options to add to the slider bar, along with the ranch sauce and slaw:
- Cheddar cheese
- Red onion
- Bacon crumbles
- BBQ sauce
- Garlic butter
- More sriracha
- Other hot sauces to test out!
What goes with chicken sliders?
We love serving these sliders with either Grilled Potato Wedges or Crispy Baked Sweet Potato Fries. To double the spice, serve them with our Buffalo Potato Salad! For something sweet on the side, our Melon Salad is a perfect summer picnic treat.