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!
Table of Contents
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Chicken – You’ll need cooked and shredded chicken. We often use leftover rotisserie chicken or our Instant Pot whole chicken to make this recipe. You can also poach chicken breasts or thighs and then shred, if preferred.
Cheese – All the cheese in this recipe is part of what makes it so irresistible! We use cheddar and cream cheese as the base of the sauce for the chicken and then we top it all off with more cheddar.
Chicken Broth – You’ll melt the cream cheese in the chicken broth along with the other shredded chicken and other ingredients to make a cheesy, savory mixture for the sliders.
Ranch Seasoning Mix – A packet of dry ranch seasoning mix is going to add a lot of flavor and it’s definitely part of what makes crack chicken so good! As always, check the package. The dip mix is much saltier than the seasoning mix, so you’ll want to use the seasoning mix here.
Bacon – You’re going to need some fried and crumbled bacon ready to go for this recipe. Try this easy air fryer bacon, it’s a great way to make it ahead of time for recipes like this one.
Green Onion – They make a nice addition to the chicken and cheese mixture. Chives are a bit more mild, if you’re not a huge onion fan.
Hawaiian Rolls – You could use any small slider sized rolls or buns for this recipe but we love the sweetness of the Hawaiian rolls. It goes really well with the savory, cheesy chicken!
Butter Topping – We’re going to finish off the crack chicken sliders before baking with a buttery sauce! This will require some melted butter and a bit of seasoning.
What We Love About This Recipe:
- Addicting – There is a reason it’s called crack chicken! We just can’t get enough of the cheesy, savory mixture.
- Crowd Pleaser – The combination of tender chicken, crispy bacon, and loads of cheese is always a big hit. Throw in some ranch and people go crazy for this.
- Easy – It’s so simple to whip this one up, especially if you start with a shredded rotisserie chicken. Heck, you could even use canned chicken!
- Versatile – These sliders make a great lunch, but they are also the perfect snack food to serve at parties.
How To Make Crack Chicken Sliders:
Melt: Add the cream cheese and chicken broth to a pan over low heat and let it melt. Stir in the ranch seasoning and some cheddar to create the creamy sauce.
Combine: Add the chicken, bacon, and green onion to the pot and give it a stir to coat.
Assemble: Slice the Hawaiian rolls in half and place the bottom halves into a 9×13 baking dish. When ready you can start spooning the cheesy crack chicken mixture evenly over the rolls. Sprinkle the rest of the cheddar over the top.
Butter Sauce: To prepare the sauce add some melted butter to a small bowl with the garlic powder, onion powder, parsley, and salt. Whisk all that together until well combined.
When the sauce is ready start spooning it (or brush it!) over the top of each slider, letting it run down the side to coat as much of the sliders as possible!
Bake: After adding the sauce cover the dish up with some foil and then place it in the oven to make for 20 minutes.
Remove the foil and let the chicken sliders bake uncovered for another 5 to 10 minutes or until the tops of the rolls have browned to your liking.
Serve: These crack chicken sliders are best served hot! And make sure you’ve got something good to go with them. My ranch roasted potatoes would be a great choice or try it with some Cajun fried corn!
It’s a magical mixture of shredded chicken, bacon, ranch seasoning, cream cheese, and cheddar. It’s pretty much irresistible whether you put it on a slider or just eat it as is.
If you have leftovers you can keep them stored in the fridge for up to a few days. The buns will get a bit soggy, so these are best reheated in the oven.
Chicken – Try this recipe with cooked ground chicken instead of pulled chicken!
Spice – Like a little heat? Stir in some red pepper flakes, top your sliders with pickled jalapenos, or use spicy ranch seasoning!
Buns – Not into the sweet and savory thing? Use traditional slider buns in place of the Hawaiian rolls.
Ranch Seasoning – Not a fan of the packets? Use a mixture of parsley, dill, garlic powder, onion powder, and dried chives.
MORE FAVORITE CHICKEN RECIPES!
- Crockpot Chicken and Noodles
- Mississippi Chicken
- Cracker Barrel Chicken and Dumplings
- Cilantro Lime Chicken
- Cheesy Chicken and Rice
- Chicken Stroganoff Recipe
Crack Chicken Sliders
- 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
- 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.