Buffalo Chicken Sliders With Blue Cheese-celery Slaw

These spicy chicken sandwiches get a cooling crunch from celery blue cheese slaw — it’s everything you love about Buffalo wings, on a tiny bun! Take a crock pot of the chicken to your next tailgating party and put the slaw on the side for people to serve themselves. These sliders go great with chips and a cold one!
20 min
24 Servings



  • 2 lbs skinless boneless chicken thighs
  • 1 cup Buffalo-style hot sauce (such as Frank’s Red Hot)
  • 2 tbsp butter
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp sugar
  • ½ tsp black pepper
  • Celery Slaw

  • 6 celery stalks, preferably some with leaves attached
  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tbsp sour cream or whole milk yogurt
  • 4 oz blue cheese, crumbled
  • 1 tsp chopped fresh chives
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp celery salt
  • Sliders

  • 24 slider buns
  • Thinly sliced red onion (optional)
  • Instructions

    Make the Chicken

    1. In a large pot, combine the chicken, hot sauce, butter, and spices, then add a cup of water.
    2. Bring to a boil and then reduce to a simmer. Cover and cook for 30 minutes, or until the meat easily shreds with two forks.
    3. Shred the meat in the pot, then simmer with the lid off until the sauce is glossy and reduced by about half (you want it to be more saucy than soupy).

    Make the Slaw

    1. Thinly slice the celery on a slight bias using a mandoline or very sharp knife. You’ll get a nice textural contrast if you include some of the tender inner ribs and leaves along with some of the crunchier outer ribs.
    2. In a medium bowl, whisk together the rest of the slaw ingredients, then stir in the sliced celery, tossing evenly to coat.

    Make the Sliders

    1. Lightly toast the slider buns, then add a slice of red onion, a spoonful of shredded chicken, and some slaw. Affix the top bun and use a pick to secure it in place. Arrange the sliders on a platter and serve.