Crack Chicken Sliders

These Crack Chicken Sliders deliver all the flavors you crave with creamy cheese, crispy bacon, and tender chicken nestled inside soft Hawaiian rolls. They come together quickly and always disappear fast at game days or family dinners. This recipe blends comforting richness with a hint of tangy ranch, making every bite unforgettable.

Ingredients

• Bacon: choose thick-cut for best crispiness and flavor. It adds a smoky crunch
• Cream cheese: softened chunks melt into the sauce, creating that famous "crack" texture
• Chicken broth: gives moisture and depth; low sodium lets you control saltiness
• Ranch dressing mix: delivers a splash of zesty herb flavor without extra hassle
• Cooked chicken: shredded or chopped; rotisserie chicken saves time and adds great taste
• Cheddar cheese: sharp or mild depending on preference; adds gooey richness in two layers
• Green onions: sliced thin for fresh bite and color contrast
• Hawaiian rolls: soft and sweet base that holds everything together beautifully
• Butter: melted with garlic for brushing tops to crisp them up perfectly
• Grated Parmesan cheese: adds a subtle nutty finish on top
• Fresh chives: for a final fresh herb accent

Step-by-Step Instructions

Cook the Bacon:

Preheat your oven to 425 degrees Fahrenheit. Lay six slices of bacon in a single layer on a foil-lined baking sheet to catch all the drippings. Bake for 15 to 20 minutes until the bacon is perfectly crispy. Remove from the oven, place on paper towels to cool, then chop into small pieces to distribute evenly in the filling.

Lower Oven Temp:

Turn the oven down to 350 degrees Fahrenheit to prepare for baking the assembled sliders without burning the tops.

Make the Crack Chicken Filling:

In a large pot set to medium heat, combine eight ounces of cream cheese cut into chunks, a quarter cup of chicken broth, and one packet of ranch dressing mix. Stir frequently as the cream cheese slowly melts down creating a smooth, creamy sauce. Keep mixing to prevent sticking or burning on the bottom.

Add Remaining Filling Ingredients:

Once smooth, stir in the chopped bacon, two cups of shredded chicken, half a cup of shredded cheddar cheese, and a quarter cup of thinly sliced green onions. This mixture should be thick, cheesy, and packed with flavor.

Assemble the Sliders:

Slice a dozen Hawaiian rolls horizontally all the way through separating the tops from the bottoms. Arrange the bottom halves on a baking sheet in a tight formation. Spread the crack chicken mixture evenly over each bottom roll. Sprinkle the remaining one cup of shredded cheddar cheese over the filling, then carefully place the top halves back on.

Top & Bake:

Mix two tablespoons of melted butter with half a teaspoon of minced garlic and brush this garlicky butter evenly over the tops of the rolls. Sprinkle with a teaspoon of grated Parmesan cheese and one tablespoon of finely sliced fresh chives.

Bake & Serve:

Bake the sliders in the preheated oven for eight to ten minutes until the cheese melts and the tops turn a beautiful golden brown. Let the sliders cool slightly before slicing apart. Serve warm for the best melty-cheesy experience.

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I love the combination of creamy ranch and smoky bacon in this recipe. It became a go-to for my family on football Saturdays. A quick tip I learned is to not skip brushing the garlic butter on top; it really elevates the sliders and adds a lovely aroma while baking.

Storage Tips

Store any leftover sliders in an airtight container in the refrigerator for up to three days. To reheat, cover loosely with foil and warm in a 350 degree oven until heated through. You can also freeze them before baking. Assemble the sliders, wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw fully in the fridge overnight before baking.

Ingredient Substitutions

If you prefer, swap the cheddar for pepper jack cheese for a bit of heat. Greek yogurt can be mixed with ranch seasoning instead of cream cheese for a lighter sauce. For rolls, dinner buns or slider buns work fine as alternatives but Hawaiian rolls add a signature sweetness that balances rich filling perfectly.

Serving Suggestions

Serve these sliders with a crisp green salad or crunchy coleslaw to cut through the richness. Pickles or a simple pickle relish on the side add a nice tang contrast. If you want to turn this into a full meal, mashed potatoes or roasted vegetables make excellent accompaniments.

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Pro Tips

• Make sure to cook bacon until crisp so it doesn’t make the filling soggy. I learned the hard way that undercooked bacon can leave the mix greasy.
• Do not skip melting the cream cheese slowly while stirring constantly; it ensures a smooth sauce without lumps.
• Brush the tops thoroughly with garlicky butter to avoid dry rolls after baking.

Recipe FAQs

→ Can I prepare the chicken in advance?

Yes, cooked chicken works well when shredded or chopped ahead of time, allowing for quick assembly later.

→ What type of cheese is best for these sliders?

Cheddar cheese provides a sharp, melty texture that complements the creamy filling and crispy bacon nicely.

→ How do I get the bacon crispy without burning it?

Baking bacon on a foil-lined sheet at 425°F for 15–20 minutes ensures even crispiness; watch closely near the end.

→ Are Hawaiian rolls necessary for this dish?

Hawaiian rolls add sweetness and softness, balancing savory flavors, but other soft sandwich rolls can be substituted.

→ Can I add extra herbs or spices?

Definitely! Fresh chives and garlic enhance the flavor, and adding paprika or cayenne can introduce a gentle kick.

→ How long should sliders be baked after assembly?

Bake the assembled sliders at 350°F for 8–10 minutes until cheese melts and tops turn a golden brown color.