Crock Pot Buffalo Chicken Sliders With Roasted Crookneck Squash

How’s that for an original title?

I am so tired I can’t even think of a somewhat catchy name for this post….

I pinned these {surprise!} and knew that I would serve them in slider form because let’s face it, everything is cuter on a small bun.

For the sliders I used about 1.5 pounds of chicken tenderloins {still frozen}, about 3/4 bottle {the small one} of Frank’s Red Hot Sauce and about half a packet of Hidden Valley Ranch mix. I cooked on low for about 6 hours ~ after 5 hours, I shredded the chicken with two forks, added 2 tbsp butter and kept it on low for another hour. Lightly toast up some little rolls and then load ’em up! These would make PERFECT Superbowl grub.

I added a little reduced fat bleu cheese topper {helllllooo, what is buffalo chicken without some bleu?} and served them with roasted yellow squash that I just cut into half moons, drizzed with a bit of olive oil, dusted with salt & pepper, tossed and roasted at 425* for about 15-20 minutes.

Dinner is done.

And so am I.

The Christmas cards are 90% done, our adopt-a-family gift is ready to go, my goodie ingredients have been purchased and I just need to get bakin’.

How’s your holiday agenda coming along?


Nighty night.


2 thoughts on “Crock Pot Buffalo Chicken Sliders With Roasted Crookneck Squash”

  1. oh. my. gosh.

    i NEED to make this.
    its like my salsa chicken with a real kick.
    getting these ingredients ASAP.
    i hope i can find the reduced fat bleu cheese. b/c buffalo NEEDS it. but i don’t need the full fat 😉

  2. Kim, I found the reduced fat bleu at Ralphs…it’s just the {cheap} store brand. I believe I have gotten the lower fat version at Vons/Safeway, too. You don’t even notice the difference since the taste is so sharp and DELICIOUS! Hope you love these as much as we did! XO

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