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Easy Slow Cooker Buffalo Chicken Sliders Recipe

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Easy Slow Cooker Buffalo Chicken Sliders Recipe

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

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Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!

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Are you ready for some football?!?!?!?!

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Easy Slow Cooker Buffalo Chicken Sliders Recipe

Ingredients

  • 3 boneless chicken breasts
  • 1 cup chicken stock or water
  • salt and pepper
  • 1 bottle of prepared Buffalo sauce
  • 1/4 head of purple cabbage shredded or thinly chopped
  • 2 - 3 jalapeno peppers sliced
  • 4 ounces blue cheese crumbles
  • Slider rolls

Instructions

  1. Add chicken and stock or water to a slow cooker and cook on low 5 - 6 hours or until the fat part has an internal temperature of 160
  2. Remove chicken from slow cooker, drain most of the liquid but leaving a little in the pot
  3. Shred chick with two forks
  4. Return chicken to slow cooker
  5. Add prepared Buffalo sauce, reduce temperature to warm or keep on low until warmed through
  6. Keep warm
  7. Serve on slider rolls and top with cabbage, jalapenos, and blue cheese crumbles

NOTES

  1. I recommend making a slider bar near the slow cooker to avoid soggy buns.  Just keep warm and set out the toppings for guests to make their own
  2. There was plenty here to make 12 – 15 sliders
  3. Serve with carrot and celery sticks and some ranch and/or blue cheese dressing

60+ recipes inspired by football teams! Show off your team spirit with everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more as you cheer on your team! #foodiefootballfans
60+ recipes inspired by football teams! Show off your team spirit with everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more as you cheer on your team! #foodiefootballfans

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Ham, Gruyere, and Asparagus Tartine

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Yes.  I’ve basically made you a ham sandwich.  But it’s a fancy French one!

 

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I actually made this some time ago and held onto it because I thought it might be stupid to post a ham sandwich – even if it is a fancy French one.  But variety is good, right?  And sometimes it’s refreshing to get back to basics or class up and modernize an old favorite.

 

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This was inspired  by a place in Charlotte called Amelie’s French Bakery.  I think they are actually a chain with some other locations.  They have several types of tartines on the menu and the ham and gruyere is by far my favorite.

 

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I totally had an insane craving for a tartine and wanted to go to Amelie’s.  What a bummer that we were snowed in and working from home.  By Charlotte standards that means 2 snowflakes. Fortunately,  like everyone else around here we stocked up at the grocery in anticipation of another snowpocalypse, so I was able to improvise and throw together a copycat.  I added roasted asparagus and topped it with arugula for a little sumpin’ sumpin’ extra.

 

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If you happen to live near Amelie’s French Bakery, I recommend you rush over there and try a tartine.  If not, just whip one up at home and enjoy the spring weather with no more snow!

Inspired by Amelie’s French Bakery

Note: Measurements are not exact because the intent is to be free-handed to make the tartines according to personal preference.  Adapt to what makes you happy.

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Ham, Gruyere, and Asparagus Tartine

Ingredients

  • 15 - 18 asparagus spears
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 loaf of french bread
  • 1/2 pound deli ham shaved
  • 1.5 cups gruyere shredded
  • 1 cup arugula
  • 2-4 tablespoons Dijon amount depends on preference
  • 2-4 tablespoons mayonaise amount depends on preference

Instructions

  1. Preheat oven to 400
  2. Toss asparagus with olive oil and salt and pepper to taste on a baking sheet
  3. Roast asparagus 5-6 minutes, depending on size (you don't want it completely soft because it will be broiled in the tartine), set aside
  4. Mix equal amounts of mayo and Dijon together
  5. Cut bread into thirds and slice pieces in half lengthwise
  6. Increase oven to broil, place bread pieces on baking sheet and broil 2 minutes
  7. Spread mayo/Dijon mixture on bread
  8. Put 2-3 asparagus spears on each piece of bread, top with a few pieces of ham and a bit of shredded cheese
  9. Broil tartines 8-10 minutes
  10. Toss some arugula on top of each

 

Meatball Sliders

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Sometimes when Lisa and I go day drinking for pedicures we go sober up eat at this Italian place next to the salon. It’s called Buona Vita and they have meatball sliders!

 

Meatball Sliders

 

They come on garlic bread instead of a roll.  I get them every dang time I go.  I just HEART meatballs. I mean, seriously, what’s not to love?  It just isn’t very convenient for me to go to Buona Vita.  Lisa, however, lives right down the street.  Must be nice.

 

Meatball Sliders

 

I’ve had to resort to making my own.  Not to worry, though.  Meatballs are totally easy to make!  If you don’t want to bother making your own sauce, just use the stuff in a jar.  Rao’s is my fave ever since Cara turned me on to it.

 

Meatball Sliders

 

Seriously, go make you some meatball sliders.  Oh, and Lisa?  I really need to go day drinking for a pedicure soon.

 

Meatball Sliders
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Meatball Sliders

Ingredients

For the Meatballs

  • 1 medium onion diced
  • 6 garlic cloves minced
  • 1-2 teaspoons dried basil
  • 1-2 teaspoons dried oregano
  • 1/2 cup Italian seasoned bread crumbs I use the Progresso ones in the blue can
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Parmesan or Parmesiano-Reggiano
  • 1 lb ground beef
  • 1 lb ground mild Italian sausage

For the Sliders

  • 12 cups prepared marinara sauce
  • 1 garlic clove halved
  • Butter for spreading on roll
  • A few fresh basil leaves rolled and sliced
  • Freshly grated Parmesan or Parmesiano-Reggiano
  • 1 crusty Italian sub roll

Instructions

  1. Preheat oven to 350
  2. Combine all ingredients in a large bowl and use your hands to combine, careful not to overwork the meat
  3. Roll into meatballs (I make mine huge like baseballs)
  4. Place meatballs in a large high sided baking dish
  5. Pour in about 1 - 1 1/2 inch of water (this prevents them from burning)
  6. Bake at 350 for about 1 1/2 hours, or until done (time will depend on size of meatballs)
  7. Move meatballs into a slow cooker set to warm, cover with sauce and let flavors combine for several hours
  8. Slice sub roll into 3 inch wide pieces, slice down the middle, rub bread with garlic, spread on the butter and broil or toast until browned
  9. Top each roll with 1 meatball, a little sauce and garnish with cheese and basil

Notes: This recipe makes about 10 very large meatballs and a lot of sauce.  You can make adjustments to the amount and size of the meatballs.  I usually make the meatballs the night before and bake them.  I put them in the slow cooker the next day and let them do their thing all day while I’m at work.  We usually have spaghetti and meatballs for dinner then use the leftovers for sliders or subs.

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