Description
A delicious and creamy Crack Chicken Sliders recipe made with shredded chicken, melted cream cheese blended with ranch seasoning, crispy bacon, and cheddar cheese all sandwiched between sweet Hawaiian rolls and baked to golden perfection. Perfect for parties and family gatherings as an easy-to-make crowd-pleaser.
Ingredients
Scale
Chicken Mixture
- 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
- ⅓ 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 Oven: Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 baking dish with nonstick spray, then set it aside.
- Melt Cream Cheese: Place the softened cream cheese in a heavy bottom stock pot over medium heat and stir frequently until it has fully melted.
- Season Cream Cheese: Sprinkle in the dry ranch dressing mix, onion powder, and fresh cracked black pepper into the melted cream cheese; stir well to combine, then remove from heat.
- Mix Chicken Filling: Stir in the green onions, shredded chicken, crumbled bacon, and 1 cup of shredded cheddar cheese until all the ingredients are fully incorporated into a creamy mixture.
- Prepare Rolls: Arrange the bottom halves of the Hawaiian rolls in the prepared baking dish to form the base layer.
- Spread Chicken Mixture: Evenly spread the creamy chicken mixture over the bottom rolls, covering them completely.
- Add Cheese Layer: Sprinkle the remaining 1½ cups of shredded cheddar cheese evenly over the chicken mixture.
- Top Rolls: Place the top halves of the Hawaiian rolls over the cheese layer to complete the sliders.
- Butter the Tops: Using a pastry brush, spread the melted butter evenly over the top rolls.
- Add Parmesan: Sprinkle the grated parmesan cheese evenly over the buttered rolls for a flavorful topping.
- Garnish with Chives: Scatter finely chopped fresh chives evenly on top of the parmesan layer to add freshness and color.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking: 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 allow them to rest for 5 minutes before slicing into individual servings.
Notes
- Storage: These sliders are best enjoyed warm and fresh from the oven but can be refrigerated for up to 3 days.
- Freezing: You may freeze the crack chicken mixture separately for up to 3 months, but it is recommended to keep the rolls stored separately in their original packaging for best texture.
- Reheating: Reheat leftover sliders covered with aluminum foil in the oven or quickly warm them in the microwave for convenience.
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
