If two bites of cheesy, bacon-studded chicken on a soft roll sound like heaven, these Crack Chicken Sliders deliver exactly that—fast, crowd-pleasing, and impossible to stop eating. They’re perfect for game day, a quick weeknight dinner, or an appetizer tray at a party. If you prefer a hands-off slow-cooker approach for other chicken recipes, the best crockpot BBQ chicken is a great companion idea for feeding a hungry crowd.
Why you’ll love this dish
These sliders combine familiar comfort flavors—cream cheese, ranch, cheddar, and bacon—into a simple assembly that tastes indulgent but takes almost no effort. They’re forgiving, customizable, and scale easily for guests.
“I brought these to a potluck and they vanished in 10 minutes — salty, creamy, and perfectly snackable.” — a happy slider convert
Reasons to try it:
- Fast prep using cooked chicken (rotisserie is a great shortcut).
- Crowd-pleasing: kids and adults both reach for seconds.
- Budget-friendly: one package of cream cheese and a packet of ranch seasoning do heavy lifting.
- Versatile: easy to change up with spices, sauces, or different cheeses.
How this recipe comes together
This recipe is essentially a layered bake: mix a creamy chicken filling, spoon it onto slider bottoms, top with buns, brush with butter, then bake until everything is warmed and the tops are golden. Prep time is mostly mixing and assembling; baking is hands-off. Expect about 10–15 minutes of active work and 15–20 minutes in the oven.
What you’ll need
- 2 cups cooked shredded chicken (about 1 rotisserie chicken breast and thigh worth)
- 1 package (8 oz) cream cheese, softened
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped
- 12 slider buns (dinner rolls or Hawaiian rolls work well)
- Butter, for brushing tops (about 2–3 tbsp melted)
- Optional: sliced green onions for garnish
Notes/substitutions:
- Swap cheddar for pepper jack for heat, or Swiss for a milder, nutty flavor.
- Use low-fat cream cheese if preferred; texture will be slightly thinner.
- For a quicker route, use pre-cooked shredded rotisserie chicken.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment.
- In a mixing bowl, combine the shredded chicken, softened cream cheese, ranch seasoning, shredded cheddar, and chopped bacon. Stir until evenly mixed and creamy.
- Slice the slider buns in half horizontally. Arrange the bottom halves on the prepared baking sheet to form a tray of 12.
- Spoon the chicken mixture evenly across the bottoms, spreading to the edges for even bites.
- Place the top halves of the buns over the cheesy chicken filling.
- Brush the tops with melted butter to encourage browning and add flavor.
- Bake for 15–20 minutes, or until the buns turn golden brown and the filling is hot and melty.
- Remove from the oven and let cool 3–5 minutes. Garnish with sliced green onions if using, then serve warm.
Practical pacing tip: while the sliders bake you can chop a quick salad or plate veggies for a complete meal.
Best ways to enjoy it
Serve sliders straight from the pan with crunchy sides to balance the richness. Good pairings:
- Crisp celery sticks or a simple green salad with vinaigrette.
- Pickles, coleslaw, or sweet potato fries for texture contrast.
- For a cozy two-course dinner, enjoy alongside a bowl of warm chicken tortellini soup to round out the meal.
For parties, set up a slider bar with extra toppings—pickled jalapeños, sliced tomatoes, or extra bacon—so guests can customize.
Storage and reheating tips
- Refrigerator: Store cooled sliders in an airtight container for up to 3–4 days.
- Freezer: Individually wrap slider sandwiches in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): Preheat oven to 350°F (175°C). Place sliders in a baking dish, cover with foil, and heat 10–15 minutes (longer from frozen). Uncover and broil 1–2 minutes if you want crisp tops.
- Reheating (microwave): Microwave single sliders 45–60 seconds, then finish in a toaster oven or skillet briefly for a better texture. Microwaving can make buns soggy, so use sparingly.
Food safety: cool leftovers to room temperature no more than 2 hours after baking, then refrigerate promptly.
Pro chef tips
- Warm the cream cheese slightly (not hot) to make mixing smoother—10–15 seconds in the microwave works.
- Use a rotisserie chicken to save time and add flavor; shred while still slightly warm for fluffier texture.
- Don’t overfill the buns. Too much filling makes them hard to reheat and eat neatly.
- Brush butter on the edges of the buns too; it helps them toast evenly and adds color.
- If you like a crisp top, finish under the broiler for 60–90 seconds—watch closely to avoid burning.
Creative twists
- Buffalo Crack Chicken: Stir 1/3 cup buffalo sauce into the filling, swap cheddar for blue cheese crumbles, and serve with ranch or blue cheese dressing.
- BBQ Ranch Sliders: Mix 1/4 cup BBQ sauce into the chicken mixture and top with extra cheddar.
- Vegetarian option: Use shredded jackfruit or shredded, pan-fried king oyster mushrooms with a dairy-free cream cheese alternative.
- Low-carb swap: Serve the filling in lettuce cups or on halved portobello mushroom caps.
- Add-ins: Green chiles, diced bell peppers, or caramelized onions all boost flavor and texture.
Common questions
Q: Can I make these ahead of time?
A: Yes. Assemble the sliders and refrigerate (unbaked) up to 24 hours; cover tightly and bake when ready. For longer storage, bake fully, cool, then freeze wrapped.
Q: Can I use frozen cooked chicken?
A: Thaw completely and drain any excess moisture, then shred. Patting chicken dry prevents a watery filling.
Q: How can I make them less rich?
A: Use light cream cheese, reduce the amount by 2 oz, and add more shredded chicken or a little Greek yogurt to maintain creaminess.
Q: Are these safe for kids?
A: Yes—flavors are mild and familiar. Omit jalapeños or spicy additions for younger palates, and cut sliders into smaller portions.
Q: Can I double the recipe for a larger crowd?
A: Absolutely. Use a rimmed baking sheet to hold more sliders or bake in two batches. The filling scales easily.
Enjoy these sliders fresh from the oven — they’re one of those recipes that taste like effort but require very little.
Print
Crack Chicken Sliders
- Total Time: 35 minutes
- Yield: 12 sliders
- Diet: Carnivore
Description
Cheesy, bacon-studded chicken sliders on soft rolls, perfect for game day or parties.
Ingredients
- 2 cups cooked shredded chicken (about 1 rotisserie chicken breast and thigh worth)
- 1 package (8 oz) cream cheese, softened
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped
- 12 slider buns (dinner rolls or Hawaiian rolls work well)
- Butter, for brushing tops (about 2–3 tbsp melted)
- Optional: sliced green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment.
- In a mixing bowl, combine the shredded chicken, softened cream cheese, ranch seasoning, shredded cheddar, and chopped bacon. Stir until evenly mixed and creamy.
- Slice the slider buns in half horizontally. Arrange the bottom halves on the prepared baking sheet to form a tray of 12.
- Spoon the chicken mixture evenly across the bottoms, spreading to the edges for even bites.
- Place the top halves of the buns over the cheesy chicken filling.
- Brush the tops with melted butter to encourage browning and add flavor.
- Bake for 15–20 minutes, or until the buns turn golden brown and the filling is hot and melty.
- Remove from the oven and let cool for 3–5 minutes. Garnish with sliced green onions if using, then serve warm.
Notes
Swap cheddar for pepper jack for heat, or Swiss for a milder flavor. Store cooled sliders in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American