Happy Sunday! I’ve been posting about my new favorite food product, Eat the Ball and today I’m sharing a super cute (and delicious) recipe! Buffalo chicken is a game day must in my house, so I put a spin on my buffalo chicken lettuce wraps and turned them into these buffalo chicken football sliders!
Buffalo Chicken Football Sliders
You may have seen my buffalo chicken lettuce wraps. So I just took that chicken recipe and changed it up. It’s still just as easy 😉
Ingredients:
- 24 oz boneless/skinless chicken breast, whole
- 2 celery stalks, whole
- ½ onion, diced
- 2 cloves garlic, whole
- 16 oz low sodium chicken broth
- pinch of cayenne pepper
- 1 bottle Frank’s Red Hot sauce
- I package cole slaw mix (or you can make your own)
- Eat the ball football buns
Buffalo Chicken Football Sliders
Preparation:
1) Combine following ingredients in crock pot and cook on HIGH for 4 hours:
- 24 oz boneless/skinless chicken breast, whole
- 2 celery stalks, whole
- ½ onion, diced
- 2 cloves garlic, whole
- 16 oz low sodium chicken broth
- pinch of cayenne pepper
2) Then, remove contents of crock pot and strain. Save only ½ cup of the broth. Discard celery stalks and garlic cloves.
3) Shred chicken breasts with two forks. Combine chicken and onions back into crock pot with ½ cup of broth and add ½ cup hot sauce.
4) Leave in crock pot for another 30-45 minutes on HIGH.
5) Follow instructions for the coleslaw.
6) Slice the footballs in half and assemble starting with chicken on the bottom, then the cole slaw and you can finish with mayo if you prefer!
7) Enjoy!
Buffalo Chicken Football Sliders