Okay, let’s talk about Crack Chicken Sliders—they are cheesy, creamy, smoky, and honestly kind of addictive (in a good way). Perfect for game day, parties, or just an easy weeknight dinner. Everything melts together in the best way possible, and the Hawaiian rolls? Don’t get me started.
These sliders are full of shredded chicken, crispy bacon, melted cheddar cheese, ranch seasoning, and cream cheese. And the best part—they come together fast in the oven with very little cleanup.
Why I Love This Recipe
I made this recipe the first time when I needed something quick and hearty for a group of friends coming over. I didn’t want to make a full dinner but also didn’t want to just toss out chips and dip. These sliders came through. Since then, they’ve been on repeat.
- The creamy ranch flavor hits just right with the smoky bacon.
- Melty cheese + soft Hawaiian rolls = perfection.
- It feeds a crowd and always gets wiped out.
- Great for using leftover chicken or rotisserie.
Servings: Makes 12 sliders
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
What You’ll Need
- 3 cups cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1 package (8 oz) cream cheese, softened
- 1 packet ranch seasoning mix (about 1 oz)
- 1 ½ cups shredded cheddar cheese
- 12 Hawaiian rolls
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Pro Tips
- Use rotisserie chicken to cut down prep time.
- Soften the cream cheese fully so it mixes in smoothly.
- Bake with foil over the top for the first 10 minutes to keep the rolls soft, then uncover for browning.
- Line the baking dish with parchment for easier cleanup.
- You can assemble them ahead and bake right before serving.
Tools You’ll Need
- Mixing bowl
- Rubber spatula
- Baking dish (9×13)
- Aluminum foil
- Small bowl and brush (for butter topping)
- Knife or bread knife (to slice rolls)
Substitutions and Variations
- Swap cheddar for pepper jack if you want a spicy kick
- Use turkey bacon for a lighter version
- Add chopped green onions or jalapeños to the filling
- Use mini brioche buns if you can’t find Hawaiian rolls
Make Ahead Tips
You can assemble the sliders (minus the butter topping), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the butter topping and bake as directed.
Let’s Make Crack Chicken Sliders!
Step 1: Mix the filling
In a large bowl, mix 3 cups of shredded cooked chicken, 6 crumbled slices of cooked bacon, 1 softened 8 oz block of cream cheese, 1 ranch seasoning packet, and 1 ½ cups shredded cheddar cheese until fully combined and creamy.
Step 2: Slice the rolls
Carefully slice the entire slab of 12 Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in a 9×13 baking dish.
Step 3: Add the chicken filling
Spread the chicken mixture evenly over the bottom half of the rolls.
Step 4: Add the top buns
Place the top half of the rolls back on top of the chicken mixture.
Step 5: Brush with butter topping
Mix 2 tablespoons melted butter with ½ tsp garlic powder and ½ tsp dried parsley. Brush over the tops of the rolls.
Step 6: Bake
Cover with foil and bake at 350°F for 10 minutes. Remove foil and bake 10 more minutes until the tops are golden and the cheese is melted.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave one slider at a time.
Why This Recipe Works (Quick Science)
- Cream cheese creates a smooth, rich base that holds everything together.
- Ranch seasoning adds herby tang without needing extra spices.
- Bacon adds crisp texture and savory umami.
- Baking the sliders together keeps everything moist and melty.
Common Mistakes
- Not softening cream cheese—this makes mixing hard and clumpy.
- Using cold chicken—it won’t blend well with the cheese.
- Overbaking—this can dry out the rolls and filling.
- Not covering with foil—the tops will brown too quickly.
What to Serve With
- Sweet potato fries or waffle fries
- Simple green salad with ranch dressing
- Pickles or coleslaw on the side
- Iced tea, lemonade, or soda
FAQ
Can I use canned chicken?
Yes, just drain it well first.
Can I freeze these?
It’s best to freeze before baking. Wrap tightly and freeze, then thaw in the fridge and bake when ready.
Can I make this in a crockpot?
You can make the filling in a crockpot on low for 2 hours, then assemble the sliders separately.
Macros (per slider, estimate)
- Calories: 270
- Protein: 14g
- Fat: 18g
- Carbs: 14g
- Fiber: <1g
- Sugar: 4g
Final Thoughts
Crack Chicken Sliders are the ultimate easy comfort food. Cheesy, creamy, and baked on sweet, soft rolls—they’re always a hit. Try them out and let me know how it went! Leave a comment if you made them or have any questions—I’d love to hear from you.