Turn creamy, addictive crack chicken into the most amazing sliders you’ve ever devoured with this quick and easy recipe.
If you have never had crack chicken sliders, I’m here to tell you about the perfect finger food for your next game day spread. Even if you’ve made crack chicken as a dip, in a slow cooker, or as a soup, turning it into compact little sandwiches will leave you wanting more. Although each version of crack chicken is slightly different, based on the cooking style and ultimate use, they all share a few common ingredients: cooked, shredded chicken, cream cheese, bacon, cheddar cheese, and ranch seasoning mix. The combination of all those flavors will astound you. It is so good!
Once you try these savory, cheesy sliders, you won’t want to wait for the big game to make them. They are perfect for a weekday dinner, an afternoon snack, or a potluck spread. Whether you serve them with a hot vegetable or a cold salad, you can be assured of a meal that will please even the pickiest diners.
One of the great things about crack chicken is that you can use any cooked chicken you like. If you have Cajun, barbecue, Buffalo, or Mexican-style chicken leftovers, they will add even more flavor to this recipe. Breast, thigh, or drumstick meat can be used. I often make this dish with leftover rotisserie chicken from the grocery store. One chicken provides me with numerous meals, so I try to make each one distinct. You can even use cooked ground chicken in this recipe for a change of pace.
If you want to turn this recipe into a low-carb treat, skip the rolls and stuff the chicken into tomatoes, peppers, portobello mushroom caps, or zucchini boats. I’ve even taken a scoop of the chicken and added it to a simple salad for a tasty and filling lunch.
Quick and easy time-saving tips
Although crack chicken sliders don’t take long to make, there are always times when you want to get things done in advance. This recipe is perfect for those situations. You can complete many of the steps in advance, beginning with cooking the bacon. I always cook an entire package of bacon for myself, or more if I’m expecting company. That way, I have bacon ready to add to other meals throughout the week. Store cooked bacon in the refrigerator until it’s needed. You can even chop it before storing so that it is ready to go right into this recipe.
Another time-saving tip is to shred your leftover cooked chicken ahead of time. You can also prepare the filling and store it in an airtight container until ready to make the sliders. Finally, you can assemble the sliders and store them covered in the refrigerator for up to a day ahead. Then, when you are ready to bake them, let them sit at room temperature for 15 minutes, then brush them with the butter mixture and bake as directed.
How do I store leftovers?
Allow leftover crack chicken sliders to cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. Do not let the sliders sit out for more than 2 hours. Reheat the sliders, wrapped in foil, in a 350°F oven, until warm.
Serving suggestions
Surprise your party guests with an array of little finger sandwiches, including these crack chicken sliders. Other selections can include Meatball Sliders, and, for a meatless treat, make this Tomato Sandwich Recipe. If serving these sandwiches as a meal is more to your liking, enjoy them with this Southern Coleslaw Recipe, Ranch Potato Salad, and for a fun dessert, try this Orange Fluff Salad. Add a platter of Brownie Cookies because who doesn’t like chocolate!
One of the things I miss most since turning gluten-free is Hawaiian rolls. I have yet to find a suitable replacement for them. However, crack chicken is equally delicious on these Gluten-Free Hamburger Buns. I make smaller versions when I want to use them for sliders. This shows that you don’t have to miss out on delicious foods because you can’t or don’t eat gluten. These Almond Flour Sugar Cookies will ensure that you can still enjoy a delightful dessert.
Ingredients
- 6 slices bacon
- 8 ounces cream cheese softened
- 3 tablespoons chicken broth
- 1 packet dry ranch dressing mix
- 2 cups cooked chicken shredded
- 1 1/2 cups shredded cheddar cheese divided
- 5 tablespoons green onions chopped
- 12 Hawaiian rolls
- 2 tablespoons butter melted
- 3/4 teaspoon garlic powder
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheat your oven to 425°F. Arrange the bacon slices on a foil-lined baking sheet and bake for 15-20 minutes until crispy. Allow the bacon to cool, then chop it into pieces.
- Lower the oven to 350°F. In a medium pot over medium heat, combine the cream cheese, chicken broth, and dry ranch dressing mix. Stir constantly until the cream cheese melts and the mixture is smooth. Add the shredded chicken, half of the cheddar cheese, 4 tablespoons green onions, and the chopped bacon. Stir until evenly mixed.
- Cut the Hawaiian rolls in half to form tops and bottoms. Place the bottom halves on a baking dish and spread the chicken mixture evenly over them. Sprinkle the remaining cheddar cheese on top, then cover with the top halves of the rolls.
- In a small bowl, combine the melted butter, garlic powder, grated Parmesan, and remaining 1 tablespoon green onions. Brush this mixture over the tops of the sliders. Bake in the 350°F oven for 8-10 minutes until the cheese is melted and the roll tops are golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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