Mini Buffalo Chicken Subs with Ranch Slaw~ Thyme for Cocktails
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Mini Buffalo Chicken Subs with Ranch Slaw

Mini Buffalo Chicken Subs with Ranch Slaw have crockpot buffalo chicken and dairy-free ranch slaw are piled on a toasted mini sub roll.
Cook Time7 hrs
Total Time7 hrs
Servings: 6


  • For the chicken~
  • 2 1/2 pounds boneless skinless chicken thighs or breast
  • 1 12-ounce bottle buffalo sauce
  • 6 large cloves garlic
  • 1/2 tablespoon black pepper
  • 1/4 cup chicken stock if needed
  • For the slaw~
  • 4 large ribs celery cut into matchstick sized pieces (approx. 2 cups)
  • 2 large lcarrots cut into matchstick sized pieces (approx. 2 cups)
  • 1 cup mayonnaise
  • 3 tablespoons chopped scallions green part only
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1/2 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon cider vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flake
  • 3-4 tablespoons plain unsweetened almond milk
  • Salt and pepper to taste
  • 6-8 mini sub rolls


  • For the chicken~
  • Add chicken, garlic, hot sauce and pepper to crockpot. Add stock if needed so liquid covers chicken. Cook on low 6 hours until chicken is cooked through. Remove garlic cloves, shred chicken with forks.
  • For the slaw~
  • Add mayonnaise, herbs and seasonings to a jar. Add 2 tablespoons almond milk, shake to combine. Add additional almond milk to reach desired consistency. Salt and pepper to taste.
  • Toss carrots and celery in desired amount of ranch dressing.
  • Serve buffalo chicken on sub rolls, top with slaw.