Buffalo Chicken Sliders
Strawberry Pretzel Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ (12-or 16-oz) bottle mild wing sauce
- 2 Tbsp butter, cut up
- 1 (8-oz) tub cream cheese, softened
- 3 Tbsp Ranch dressing
- 12 slider buns, lightly toasted
Instructions
- Place chicken in a 4- or 5-quart slow cooker. Pour wing sauce over chicken. Top with butter.
- Cover and cook on LOW 5 to 6 hours or until chicken is done; shred chicken using 2 forks, and stir into sauce.
- Meanwhile, stir together cream cheese and Ranch dressing. Spread desired amount of cream cheese mixture on buns. Serve chicken mixture on buns.
Side Dish Ingredients
- 1 (6-oz) pkg strawberry gelatin
- 2 cups boiling water
- 1 cup ice cold water
- 4 cups thin pretzel sticks
- ¾ cup (1½ sticks) butter
- ¾ cup plus 2 Tbsp sugar, divided
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) carton frozen whipped topping, thawed
- 1 (16-oz) pkg strawberries, sliced
Side Dish Instructions
- Preheat oven to 375°F. Combine gelatin with boiling water; stir until dissolved. Stir in ice cold water. Chill 30 to 45 minutes or until thick like egg whites.
- Meanwhile, crush pretzels in a zip-top plastic bag using a rolling pin. Melt butter in a saucepan over medium heat; stir in ⅓ cup sugar and pretzels until blended.
- Press pretzel mixture in bottom of a buttered 13-x 9-inch baking dish. Bake 10 to 12 minutes; cool on a wire rack.
- Beat cream cheese and remaining sugar with an electric mixer at medium speed until fluffy. Fold in whipped topping. Spread mixture over cooled pretzel crust, sealing it to edges of dish. Chill 30 minutes.
- Stir strawberries into gelatin. Pour and spread gelatin over chilled cream cheese layer. Chill 4 hours or until set. Cut into squares. Store in refrigerator.
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