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–+ servings

Crack Chicken Sliders

5 from 1 vote
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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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 sliders
Course: Dinner
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Lower the oven temperature to 350°F (175°C).
  3. 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.
  4. Stir in the chopped bacon, shredded chicken, 1/2 cup of the cheddar cheese, and the green onions. Mix until everything is well combined.
  5. Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
  6. Spread the chicken mixture evenly over the bottom half of the rolls. Sprinkle the remaining cheddar cheese over the chicken mixture.
  7. Place the top half of the rolls over the cheese layer.
  8. 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.
  9. Bake for 15-20 minutes, or until the cheese is melty and the tops of the rolls are golden brown.
  10. 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.

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