Kelsey Nixon’s Slow Cooker Shredded Buffalo Chicken Sliders with Blue Cheese Aioli and Celery Leaves

by Rachael Ray Show Staff 9:00 AM, January 26, 2015

Aired January 26, 2015

Serves 4

3/4 cup hot sauce (I like Franks Hot Sauce)
1/4 cup Worcestershire sauce
2 tablespoons molasses
3 cloves garlic, minced
1 yellow onion, diced
1 14-ounce can tomato sauce
2 pounds boneless, skinless chicken thighs
Salt and freshly ground pepper
12 slider buns, split and toasted
Celery leaves, for serving

For the Blue Cheese Aioli:
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon fresh thyme leaves
1 clove garlic, minced
2 tablespoons lemon juice


Add the hot sauce, Worcestershire, molasses, garlic, onion and tomato sauce to a slow cooker and stir to mix the ingredients together.

Sprinkle the chicken thighs liberally with salt and pepper, and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4-6 hours.

Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.

To make Blue Cheese Aioli, combine the blue cheese, mayonnaise, thyme, garlic, and lemon together in a small bowl and stir well.

To serve, place celery leaves on each bottom bun and pile the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.