15-minute shredded chicken paired with a quick homemade buffalo sauce – is there anything better? This pulled buffalo chicken sliders are a crowd pleaser for parties and events like the upcoming Super Bowl, or 4^th of July,  … or really, any other day. Since they are ready in no time, these sliders are an easy weeknight meal too.

I’ve been living in Boston for a few years and the New England Patriots made it to the Super Bowl again this year, so of course I have to root for them :-) Noticed my shirt? Hehe. Ok, I really hope most of you stick with me after my confession…

I used my homemade brioche slider buns to go with this shredded buffalo chicken, but if you are in a hurry, store-bought buns will do just fine. Top them off with fresh baby spinach and a delicious blue cheese dip. Yum! All of these ingredients pair so well.

The recipe makes about 20-24 sliders, depending on the size of your buns and on how loaded you’ll make them. I ended up with 20 small, but generously filled sliders – you can see the amount of filling in the pics, which is definitely enough, I would say :-)

Recipe for Pulled Chicken Sliders

Cook chicken breast until golden, 5 minutes.

Season the chicken with salt and pepper on both sides. Heat oil in a large pan and add the chicken. Cook on both sides over high heat until golden in color, about 5 minutes.

Add broth and simmer covered for 10 minutes.

Add broth, put a lid on and simmer until done. For these chicken breasts, it took 10 minutes.

Shred chicken with two forks.

Let the chicken cool for a few minutes, and then shred them with two forks. You can speed up the process by using a kitchen machine with paddle attachment. The chicken must still be hot/warm for both methods.

Make the sauce by whisking together all sauce ingredients.

For the buffalo sauce: In a large pan, melt the butter. Add hot sauce, sugar, tomato paste, soy sauce, and broth or water. You can use the leftover broth from cooking the chicken. Season with salt and black pepper.

Add pulled chicken to the pan and stir well.

Add the pulled chicken and mix until combined well and heated through. If the chicken is kind of dry, add more broth or water.

Easy blue cheese dip.

For the blue cheese dip: In a bowl, whisk together sour cream, blue cheese, lemon juice, and lemon zest. Make sure that the blue cheese is finely crumbled. Taste and add a pinch of salt if needed (depends on cheese).

Homemade brioche slider buns, recipe here.

I used my homemade brioche slider buns to go with this shredded buffalo chicken, but for busy weekdays or if you are not in the mood for baking, store-bought buns will do the job.

Assemble the pulled chicken sliders.

Cut the slider buns in half and toast them (pan, broiler). Fill the sliders with spinach and pulled chicken, and ….

Pulled buffalo chicken sliders, served by a Patriots fan ;-)

… top with a dollop of blue cheese sauce and some blue cheese crumbles.

Pulled chicken sliders with blue cheese dip.

Enjoy!

Oh, and if you are more into pork sliders, there is an utterly delicious recipe for pulled pork sliders with red cabbage slaw on the blog too – see pic below.

If you prefer pork sliders, check out this recipe for pulled pork sliders with red cabbage slaw. Yum!

Pulled Buffalo Chicken Sliders

Yield: about 5 cups shredded chicken (for 20-24 small sliders)

15-minute shredded chicken paired with a quick homemade buffalo sauce – is there anything better? Since they are ready in no time, these sliders are perfect for a crowd or an easy weeknight meal.

Recipe: Ursula | lilvienna.com

Ingredients

Pulled chicken:
• 800 g (1.75 lbs or 28 oz) chicken thighs or breasts
• 1 tablespoon oil
• Salt and black pepper
• 1/2 cup (120 ml) broth (chicken, or any other)
Buffalo sauce:
• 4.5 tablespoons (60 g) unsalted butter
• 4 tablespoons (60 g) of your favorite hot sauce*
• 2 tablespoons (30 g) tomato paste
• 2 tablespoons (30 g) brown sugar
• 3/4 tablespoon soy sauce (alternatively a pinch of salt)
• 1/4 to 1/3 cup (60-80 ml) broth or water
• Salt and black pepper to taste
Blue cheese dip:
• 1 cup (240 g) sour cream
• 1/3 cup crumbled blue cheese (e.g. gorgonzola)
• 1 teaspoon lemon juice
• Finely grated lemon zest, to taste (optional but recommended)
• Salt if needed
In addition:
• 20-24 slider buns (see recipe)
• Fresh baby spinach
• Blue cheese crumbles (optional)

Instructions

Pulled Chicken:
1. Season the chicken with salt and pepper on both sides. Heat oil in a large pan and add the chicken. Cook on both sides over high heat until golden in color, about 5 minutes.
2. Add broth, put a lid on and simmer until done. For these chicken breasts, it took 10 minutes. Let the chicken cool for a few minutes, and then shred them with two forks. You can speed up the process by using a kitchen machine with paddle attachment. For both methods: The chicken must still be hot or it is really hard to shred it.
Buffalo sauce:
3. In a large pan, melt the butter. Add hot sauce, sugar, tomato paste, soy sauce, and broth or water. You can use the leftover broth from cooking the chicken. Season with salt and black pepper.
4. Add the pulled chicken and mix until combined well and heated through. If the chicken is kind of dry, add more broth or water.
Blue cheese dip:
5. In a bowl, whisk together sour cream, blue cheese, lemon juice, and lemon zest. Make sure that the blue cheese is finely crumbled. Taste and add a pinch of salt if needed (depends on cheese).
6. Cut the slider buns (see recipe) in half and toast them (pan, broiler). Fill the sliders with spinach and pulled chicken, top with a dollop of blue cheese sauce and some blue cheese crumbles. Enjoy!

Notes

* Hot Sauce: I use Sriracha because I like the hint of garlicy taste, which adds a nice flavor to the pulled chicken. Frank’s is delicious too. Any hot sauce you like and have on hand should be fine.

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https://www.lilvienna.com/pulled-buffalo-chicken-sliders/

Did you follow this recipe You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected]

Michael: Made your pulled chicken sliders with some alterations (phillsbury biscuits instead of brioche buns). All in all they ROCKED, everyone loved them. Thanks again for all your recipes you have on your lil vienna site!

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Ginny: 
Hi Ursula
Made your pulled chicken sliders and they were loved by the whole family, even my grumpy teenage son was smiling! Served them with your red cabbage slaw and avocado....Yum yum.
Thanks once again for your delicious recipes.  I'll be trying some more very soon.
Bon appetite 😋
Ginny

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