3 hrs 10 mins
3 hrs 30 mins
Buffalo Chicken Dip? Love it. Buffalo Chicken SLIDERS? Even Better! We can't wait to try these the next time we host a game day gathering.
package King’s Hawaiian Rolls
slices Pepper Jack Cheese
Preheat your smoker to 275 degrees Fahrenheit.
Seasoning chicken breasts with Crove Food Co. Fajita Rub & Seasoning.
Place chicken breasts on the smoker until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
While the chicken is cooking, melt 1 stick of butter in a saucepan on low heat. Add 1 bottle of hot sauce, I use Red Hot’s, and a few dashes of Crove Food Co. Beef Rub & Seasoning. Our Beef Rub is a perfect mixture of salt, pepper, garlic, and onion. Mix it all together and continue to cook on low.
Next, you are going to make the spicy ranch. In a medium sized bowl combine, 1 ranch packet, 1 cup mayonnaise, 1 cup milk, and a few shakes of Crove Food Co. Fajita Rub & Seasoning. Whisk together until well combined and place in the refrigerator.
Pull the chicken off the smoker when it is finished smoking. In a large pan, shred the chicken with tongs, forks, or your hands.
After the chicken is shredded, pour all the sauce over the chicken in the pan and mix it together.
Now you are ready to assemble the sliders. Place the bottom half of your rolls onto a baking sheet. On top of those put an even layer of the shredded buffalo chicken. Next, pour ranch over the top of the chicken. Then, lay slices of pepper jack cheese on top. Last, put the tops of the rolls on.
Brush melted butter on top of the rolls.
With the sliders still on the baking sheet, place them back onto the smoker for 10 minutes.