Description
Deliciously creamy Crack Chicken Sliders made with shredded chicken, bacon, cream cheese, and ranch seasoning, layered on sweet Hawaiian rolls and baked to golden perfection. Perfect as a crowd-pleasing appetizer or game day snack.
Ingredients
Scale
Slider Filling
- 16 ounces (2 8-ounce packages) cream cheese, softened
- 1 ounce packet dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- â…“ cup thinly sliced green onion
- 2½ cups cooked, shredded boneless, skinless chicken breast
- 12 ounces cooked, crumbled bacon
- 1 cup mild shredded cheddar cheese
Topping & Assembly
- 1½ cups mild shredded cheddar cheese
- 12 count sweet Hawaiian rolls, sliced in half
- 6 tablespoons salted sweet cream butter, melted
- 2 tablespoons grated parmesan cheese
- 2 teaspoons finely chopped fresh chives
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick spray. Set aside for assembling the sliders.
- Melt cream cheese: Place the softened cream cheese in a heavy bottom stock pot over medium heat, stirring frequently until it is fully melted and smooth.
- Add seasonings: Stir in the dry ranch dressing mix, onion powder, and freshly cracked black pepper into the melted cream cheese. Mix well, then remove the pot from heat.
- Mix in chicken and bacon: Fold the sliced green onions, shredded chicken, crumbled bacon, and 1 cup of shredded cheddar cheese into the creamy mixture until everything is evenly combined.
- Assemble bottom rolls: Arrange the bottom halves of the Hawaiian rolls evenly in the prepared baking dish forming a base layer.
- Spread chicken mixture: Evenly spread the creamy chicken and bacon mixture over the bottom rolls, covering all rolls thoroughly.
- Add cheese layer: Sprinkle the remaining 1½ cups shredded cheddar cheese evenly on top of the chicken mixture.
- Top with rolls: Place the top halves of the Hawaiian rolls gently over the cheese, completing the slider assembly.
- Brush with butter: Using a pastry brush, coat the top rolls evenly with the melted salted sweet cream butter for a rich flavor and golden finish.
- Add parmesan and chives: Sprinkle grated parmesan cheese evenly over the buttered rolls, then scatter the finely chopped fresh chives on top for freshness and color.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake uncovered: Remove the foil and bake uncovered for an additional 5 to 8 minutes until the tops are golden brown and slightly crisp.
- Rest and serve: Remove the sliders from the oven and let them rest for 5 minutes before slicing into twelve individual sliders to serve.
Notes
- Use freshly cooked chicken for best flavor, but rotisserie chicken works great for a shortcut.
- Adjust ranch seasoning to taste or substitute with homemade ranch seasoning blend.
- For extra crispiness, you can broil the sliders for 1-2 minutes after baking, watching closely to prevent burning.
- These sliders can be made ahead and reheated covered in the oven at 350°F until warmed through.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or air fryer.
