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Buffalo Chicken Sliders with Celery Blue Cheese Slaw
Use your slow cooker to make these easy buffalo wing sliders! They’re a delicious treat for your hungry game-day guests, or for your next backyard party.
Prep Time: 20 minutes 
Cooking Time: 3-4 hours
Serves: Party Size
Yield: 5-quart crockpot
Ingredients
Buffalo Chicken Sliders:
- 6 medium (about 5½ cups), boneless skinless chicken breast, boiled and cut into ¼-inch slices
- 1 cup Frigo® Whole Milk Ricotta
- 2 (8-ounces) packages cream cheese, softened
- 1 (5-ounces) package Frigo® Fresh Shredded Italian Three Cheese
- 1 cup Frigo® Low Moisture Whole Milk Mozzarella, shredded
- 1½ cups hot sauce, or adjust to taste
- 1 (12-ounces) bottle mild hopped IPA beer
- 2 tablespoons (about 6 cloves) garlic, minced
- 2 tablespoons cornstarch
Celery Blue Cheese Slaw:
- 5 ribs celery (about 4 cups), thinly sliced at a bias
- 1 medium red onion (about 1 cup), thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 lemon, zest and juice
- 1 tablespoon honey
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon celery seed
- 1 (5-ounces) container Frigo® Crumbled Blue Cheese
For Service:
- 1 (24-pack) Hawaiian Sweet Dinner Rolls
- 1 (16-ounces) jar sweet bread and butter pickles
Directions
Place the boiled chicken breasts in a slow cooker. Fold in all ingredients. Cover and cook on low, stirring periodically for 3-4 hours or until chicken mixture is hot and bubbly.
While chicken is heating, make the Celery Blue Cheese Slaw. In a large bowl, combine the celery and onion. Add the vinegar, oil, lemon zest and juice, honey, salt, pepper, and celery seed and lightly toss together. Finish by gently folding in the blue cheese. Reserve in the refrigerator until chicken is ready.
Once the chicken mixture is hot and bubbly, pile the meat onto the slider buns and top with the Celery Blue Cheese Slaw. Garnish with a sweet bread and butter pickle. Enjoy!
Rad Tips: Shred the chicken to create a buffalo dip and enjoy with crackers or freshly sliced crudité. For a hip twist, use Sriracha in place of your usual hot sauce in this recipe.
