Oh Hey—Let Me Tell You About Crack Chicken Sliders!
I’ll never forget the first time I made these crack Chicken sliders because, well, I nearly set off the smoke alarm. (Turns out, the oven light had nothing to do with the toasty top!) Anyway, the *actual* sliders—just so good. They’ve kind of become my go-to for when I want to look like I tried harder than I did, which, honestly, is most weekends. When my brother comes over, this is all he requests. That and not burning the rolls, which is 50/50 some days.
Why You’ll Love These (or At Least Why I Do)
I make these when I need something guaranteed to disappear faster than cake at a birthday party but I have zero energy left. My family goes wild for them partly because of the cheesy factor, and partly (I suspect) because they can eat with their hands like cave people. Oh, and if you’ve struggled with dry chicken for sliders before, same! But this version—thanks, ranch dressing packet—turns out juicy every time, even if you wander off to scroll your phone while it bakes (not that I recommend that…again).
The Stuff You’ll Need—With Swaps!
- 3 cups cooked chicken, shredded (rotisserie chicken is my lazy hack, or leftover grilled chicken is fine too)
- 1 packet ranch seasoning (my grandmother used to insist on Hidden Valley but store brand is just as tasty in my opinion)
- 230g (about 8 oz) cream cheese, softened (full fat, reduced fat, I’ve even accidentally used whipped and it still works!)
- 1 cup shredded cheddar (mild or sharp—or a weird cheese combo you’re trying to use up)
- 6 slices cooked bacon, crumbled (sometimes I cheat with real bacon bits, shh…)
- Hawaiian rolls, about 12 (my son likes the buttery ones but really, any slider buns are fair game)
- 2 tbsp melted butter
- 1 tsp garlic powder (or onion powder if you’re feeling wild—I totally forgot it once and nobody noticed)
Let’s Get Cooking!
- Preheat your oven to 180°C (about 350°F). I almost always forget this step, so now I just turn it on before even getting ingredients out.
- In a big bowl, mix your shredded chicken, ranch seasoning, cream cheese, cheddar, and bacon together. I use my hands sometimes (clean, I promise) because a spoon never gets it combined as well. This is where I usually sneak a taste. For quality control, you know?
- Slice your rolls in half horizontally, but keep ‘em together as a sheet—don’t pull them all apart or you’ll be chasing bread around your kitchen. Place the bottoms in a baking dish. 9×13 is my standby but anything that fits works.
- Spread the chicken mix across the roll bottoms. At this point it always looks kind of messy—don’t panic. Top with the other half of the rolls.
- Mix up your melted butter and garlic powder, then brush it on the tops. This step is weirdly satisfying. Pile on a little extra if you’re in a “comfort food” mood. Or always, if you live in my house.
- Bake uncovered for about 18-22 minutes, or until the cheese is melty, and the tops are golden (but not, as I’ve learned, super dark brown—keep an eye on them toward the end!).
- Let them cool off for about 5 minutes, if you can resist tearing into them. Cut or pull apart and serve.
Notes (Or, Stuff I Figured Out the Hard Way)
- If you overshoot the ranch packet, it tastes a bit too tangy. Half a packet is fine if you’re sensitive (or forgot to grab two packets at the shop).
- These sliders reheat in the oven decently, but the microwave makes them a little rubbery. Still, it’ll do in a pinch—especially at midnight.
- Forgotten the butter for topping? Olive oil works too, actually, and once when I was out of both I just skipped it. Honestly, they were still a hit.
Variations I’ve Tried—And One Flop
- Buffalo Style: Add a splash (or a glug) of buffalo sauce to the chicken mix. I didn’t love this one cold, but warm: yum.
- Spicy Kick: Toss in diced jalapenos or a pinch of cayenne if your crowd’s brave.
- Messed-Up Attempt: Once I tried subbing Greek yogurt for the cream cheese to be “healthy.” Not really my favorite—bit too tangy, not enough creaminess, you know?
What If You Don’t Have The Right Tools?
The only thing you kind of need is a baking dish, but I once baked them on a lined cookie sheet with the edges propped up with foil (improvised fences are a real thing). No pastry brush for the butter? Just drizzle it—no big deal.
How to Store (If There’s Anything Left!)
Pop leftovers (if you even have them; usually mine vanish before I can worry) in the fridge, tightly wrapped. They’re decent the next day, probably better, in fact, if you ask me. I wouldn’t go past 2-3 days. Sometimes I eat them cold at 8am. No shame.
How We Serve These—And a Family Quirk
These get pride of place at game nights in my house, with a big ol’ salad so I can pretend we’re being balanced. My husband dunks them in extra ranch and my daughter insists on pickles on the side. Once we tried serving them with tomato soup—surprising but good!
Pro Tips (and My Cooking Sins)
- Don’t rush the melting of the cream cheese. I tried to microwave it too quick once and it turned weirdly grainy. Room temp is your friend.
- You can totally prep the filling a day ahead, but don’t assemble until right before baking. Otherwise, the bread gets soggy and sad (ask me how I know).
FAQ—Real Questions I Get All The Time
- Can I use canned chicken? Yeah, for sure! It’s not quite as flavorful but when you’re desperate or just out of leftovers—it does the job.
- Can I make these ahead? Sort of. The filling, yes! But don’t assemble until you’re ready or, trust me, mush city.
- Any way to make them vegetarian? Sure—use a meatless chicken substitute and skip the bacon (or try smoked paprika for the vibe?). Not classic, but it works.
- Best cheese for this? I’m partial to sharp cheddar, but Monterey Jack or Colby are ace too. Once I even tossed in a handful of mozzarella just because it was sad and lonely in the fridge.
- Can kids help? Absolutely! My youngest loves slapping the rolls together and mxing the filling (and sneaking bacon, but that’s universal law, I think).
And somehow, even if you miss a step or swap something, these Crack Chicken sliders almost always turn out solid. Which is a tiny kitchen miracle and why I keep making them, even after the oven light incident…
Ingredients
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/3 cup ranch dressing
- 2 tablespoons green onions, sliced
- 12 slider buns
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
Instructions
-
1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
2In a large bowl, mix together the shredded chicken, cream cheese, cheddar cheese, chopped bacon, ranch dressing, and green onions until well combined.
-
3Slice the slider buns horizontally, keeping them attached. Place the bottom halves on the baking sheet and evenly spread the chicken mixture over them.
-
4Place the top halves of the buns over the chicken mixture. Brush the tops with melted butter and sprinkle with garlic powder.
-
5Cover loosely with foil and bake for 15 minutes. Uncover and bake an additional 5 minutes, or until tops are golden and cheese is melted.
-
6Remove from the oven, slice into individual sliders, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
