Crack Chicken Sliders (Printable Version)
Delightful sliders layered with creamy chicken, bacon, cheddar, and savory herbs baked to a golden finish.
# Everything You’ll Need:
→ Meat
01 -
6 slices bacon
02 -
2 cups cooked chicken, shredded or chopped
→ Dairy
03 -
8 ounces cream cheese, cut into chunks
04 -
1½ cups shredded cheddar cheese
05 -
1 teaspoon grated Parmesan cheese
06 -
2 tablespoons butter, melted
→ Produce
07 -
¼ cup green onions, thinly sliced
08 -
½ teaspoon minced garlic
09 -
1 tablespoon fresh chives, thinly sliced
→ Pantry
10 -
¼ cup chicken broth
11 -
1 ounce ranch dressing mix (1 packet)
12 -
12 Hawaiian rolls
# Steps to Cook:
01 -
Preheat the oven to 425°F. Line a baking sheet with foil and arrange the bacon slices in a single layer. Bake for 15 to 20 minutes until crispy. Remove from oven, let cool, then chop into small pieces.
02 -
Lower the oven temperature to 350°F in preparation for baking the assembled sliders.
03 -
In a large pot over medium heat, combine cream cheese, chicken broth, and ranch seasoning mix. Stir frequently until the cream cheese is fully melted and the mixture is smooth.
04 -
Add the chopped bacon, shredded chicken, ½ cup of shredded cheddar cheese, and green onions to the pot. Stir to combine evenly.
05 -
Slice the Hawaiian rolls horizontally, separating the tops from the bottoms. Arrange the bottom halves on a baking sheet. Evenly spread the chicken mixture over the bottoms, then sprinkle the remaining 1 cup of cheddar cheese on top. Cover with the roll tops.
06 -
Combine melted butter with minced garlic and brush this mixture over the roll tops. Sprinkle grated Parmesan cheese and fresh chives evenly on top. Bake for 8 to 10 minutes until the cheese is melted and the tops are golden brown.
07 -
Remove the sliders from the oven and allow to cool slightly. Slice into 12 individual sliders and serve warm.
# Extra Suggestions:
01 -
For quick preparation, use rotisserie chicken with skin removed. Alternatively, bake two boneless, skinless chicken breasts alongside the bacon at 425°F for 18 to 20 minutes, seasoned with olive oil, salt, and pepper.