These crack chicken sliders are the most delicious meal for a crowd! Hawaiian sweet rolls topped with creamy ranch chicken and bacon, brushed with a buttery parmesan glaze and then toasted to golden perfection!
Crack Chicken Slider Recipe
If you’ve never had crack chicken before, prepare to be amazed. It’s a delicious combination of shredded chicken, ranch seasoning, cream cheese, bacon, and cheddar.
Then it all gets baked to melty perfection. Crack chicken on its own is so delicious, but even better when you turn it into sliders!
I add the creamy chicken mixture to Hawaiian sweet rolls (because they’re the best!) and then top each slider off with a brushing of parmesan garlic butter. Pop them in the oven, and voila! Toasty, melty, goodness to share. Pull apart each piece of cheesy heaven and enjoy!
Ingredients
For the filling:
6 slices bacon
8 oz cream cheese cut into cubes
1/4 cup chicken broth
1 1 oz packet ranch dressing mix
2 cups cooked chicken shredded (about half a rotisserie chicken)
1 1/2 cups sharp cheddar cheese shredded
1/4 cup green onions thinly sliced
For the sliders:
12 Hawaiian sweet rolls
2 tbsp butter melted
1/2 tsp garlic minced
1 tsp grated Parmesan cheese
1 tbsp fresh chives finely chopped
Instructions
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lay out the bacon slices. Bake for 15-20 minutes until crispy. Once cool, chop into small pieces.
Lower the oven temperature to 350°F (175°C).
In a large pot over medium heat, combine the cream cheese, chicken broth, and ranch dressing mix. Cook, stirring frequently, until the cream cheese is completely melted and the mixture is smooth.
Stir in the chopped bacon, shredded chicken, 1/2 cup of the cheddar cheese, and the green onions. Mix until everything is well combined.
Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9×13 inch baking dish.
Spread the chicken mixture evenly over the bottom half of the rolls. Sprinkle the remaining cheddar cheese over the chicken mixture.
Place the top half of the rolls over the cheese layer.
In a small bowl, mix the melted butter with the minced garlic. Brush this mixture over the top of the rolls. Sprinkle with the Parmesan cheese and chives.
Bake for 15-20 minutes, or until the cheese is melty and the tops of the rolls are golden brown.
Let cool for a few minutes, then slice into individual sliders and serve.
Notes
For a shortcut, use meat from a rotisserie chicken. Just be sure to remove the skin first!
These sliders can be assembled up to a day in advance. Just cover with foil and refrigerate, then bake when you’re ready to serve.
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
