Crack Chicken Sliders

If you've never had crack chicken before, you're going to love the rich, creamy sauce that coats the chicken, bacon, and green onions. This mixture is perfect sandwiched between Hawaiian rolls and baked until hot and melty.

Course Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings sliders

Calories 376kcal

Author Karly Campbell

Ingredients

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

Instructions

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 9x13 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.

Notes

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.

These sliders are the perfect football or party food, but they make a tasty lunch or dinner too!

Nutrition