Ingredients
Scale
- 2 cups shredded cooked chicken (from 1 large breast or 2 thighs)
- 3 tbsp melted butter
- 2 tbsp hot sauce (e.g., Frank’s RedHot)
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 12 mini slider buns (soft, slightly sweet like brioche or pretzel)
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped celery
- Ranch or blue cheese dressing for serving
Instructions
- In a bowl, combine shredded chicken, melted butter, hot sauce, Worcestershire sauce, and garlic powder. Toss until evenly coated.
- Preheat oven to 350°F (175°C). Place slider buns on a baking sheet and warm for 3–4 minutes.
- Divide chicken mixture evenly among buns. Top with crumbled blue cheese and chopped celery.
- Serve warm with small cups of ranch or blue cheese dressing on the side.
Notes
- For extra crispiness, toast the buns before assembling.
- Make ahead: Toss chicken in sauce up to 2 days in advance; reheat before serving.
- Dairy-free? Skip the blue cheese or use a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 2 sliders
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg