The ultimate sliders!! Our Crack Chicken Sliders are loaded with a creamy mix of chicken, cream cheese, cheddar, ranch seasoning, and bacon, all sandwiched between sweet Hawaiian rolls and topped with seasoned butter. So good!
It’s Slider Season, also known as Snack Season, and more formally known as Football Season. <— But who cares about football? Just give me fun food!
We love to host friends and family on game day, mostly because that means I get to set out an array of football food, like snacks, pots of chili, and alllll the sliders!
We LOVE our Instant Pot Crack Chicken, and serve it often during games, but this time around we went the slider route. Toasty buns slathered in seasoned butter and an ultra creamy, cheesy filling of chicken, bacon, and ranch. Hard to beat!
Ever had crack chicken? I don’t know who originally created crack chicken, but it’s basically just a combo of chicken, cream cheese, bacon, and ranch. The combination is quite addicting, hence the name!
Plus, this recipe is a great way to use a rotisserie chicken, or you can cook our Instant Pot Whole Chicken or Air Fryer Whole Chicken and shred the meat from that.
INGREDIENTS
- 8 ounces cream cheese
- 1/2 cup chicken broth
- 1 ounce packet dry ranch seasoning mix
- 2 cups freshly shredded cheddar cheese divided
- 2 cups cooked, shredded chicken
- 8 slices bacon fried and crumbled
- 4 green onions chopped
- 12 Hawaiian rolls
- ¼ cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
INSTRUCTIONS
- Preheat oven 350 degrees.
- Add the cream cheese and chicken broth to a large saucepan over low heat and cook slowly, stirring often, until the cream cheese has melted.
- Once the cream cheese has melted, add the ranch seasoning and 1 cup of cheddar and stir well to combine. Stir in the shredded chicken, bacon, and green onion until coated in the sauce.
- Slice the Hawaiian rolls in half and place the bottom halves in a 9×13 baking dish. Spoon the chicken mixture evenly over the rolls.
- Sprinkle with the remaining 1 cup of shredded cheddar. Place the top halves of the rolls over the top. .
- In a small bowl, whisk together the melted butter, garlic powder, onion powder, parsley, and salt.
- Spoon the sauce over the tops of the sliders, letting it run down the sides to coat the top and sides of the sliders.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for 5-10 minutes more to brown the tops of the rolls.
- Serve hot.
