Crack Chicken Sliders
Let me tell you about the day these Crack Chicken Sliders saved my bacon (pun intended). It was a Friday afternoon, and I suddenly remembered I'd promised to bring something to the neighborhood potluck that evening. Panic mode: activated.
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Servings: 12 sliders
Ingredients
For the filling:
- 6 slices bacon
- 8 oz cream cheese cut into cubes
- 1/4 cup chicken broth
- 1 1 oz packet ranch dressing mix
- 2 cups cooked chicken shredded (about half a rotisserie chicken)
- 1 1/2 cups sharp cheddar cheese shredded
- 1/4 cup green onions thinly sliced
For the sliders:
- 12 Hawaiian sweet rolls
- 2 tbsp butter melted
- 1/2 tsp garlic minced
- 1 tsp grated Parmesan cheese
- 1 tbsp fresh chives finely chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lay out the bacon slices. Bake for 15-20 minutes until crispy. Once cool, chop into small pieces.
- Lower the oven temperature to 350°F (175°C).
- In a large pot over medium heat, combine the cream cheese, chicken broth, and ranch dressing mix. Cook, stirring frequently, until the cream cheese is completely melted and the mixture is smooth.
- Stir in the chopped bacon, shredded chicken, 1/2 cup of the cheddar cheese, and the green onions. Mix until everything is well combined.
- Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
- Spread the chicken mixture evenly over the bottom half of the rolls. Sprinkle the remaining cheddar cheese over the chicken mixture.
- Place the top half of the rolls over the cheese layer.
- In a small bowl, mix the melted butter with the minced garlic. Brush this mixture over the top of the rolls. Sprinkle with the Parmesan cheese and chives.
- Bake for 15-20 minutes, or until the cheese is melty and the tops of the rolls are golden brown.
- Let cool for a few minutes, then slice into individual sliders and serve.
Notes
- For a shortcut, use meat from a rotisserie chicken. Just be sure to remove the skin first!
- These sliders can be assembled up to a day in advance. Just cover with foil and refrigerate, then bake when you're ready to serve.
- Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.