Buffalo Chicken Sliders
- 1.5 pounds boneless skinless chicken breasts
- ½ cup buffalo wing sauce
- 2 cups coleslaw mix
- 1 stalk celery, chopped
- ½ cup L&B ranch dressing
- 12 slider buns*
- 1 ½ cups mozzarella cheese, shredded
- 3 tablespoons butter, melted
- 1 tablespoon ranch seasoning mix
Heat the oven to 350F.
Bring a pot of water to boil and add the chicken breasts, boiling until cooked through, about 15 minutes.
Once the chicken breasts are cooked, remove them from the water and shred.
In a large bowl, combine the shredded chicken and buffalo sauce.
In a separate medium bowl, stir together the coleslaw mix, chopped celery and ranch dressing.
Put the bottoms of the slider buns in a baking dish measuring 9 x 13 inches and top them with the buffalo chicken mixture, spreading it out evenly.
Add the shredded cheese, coleslaw mixture and the bun tops.
In a small bowl, whisk together the melted butter and ranch seasoning.
Brush the butter mixture over the top of the buns, cover them with aluminum foil and bake for 15 minutes.
Remove the foil and bake another 5 minutes. Serve and enjoy!
*Note: Slider buns can vary in sizes, depending on the brand/bakery, so use your judgement with this. The buns shouldn’t be packed into the 9-x-13-inch baking dish, but should fit comfortably.