Crack Chicken Sliders

Juicy chicken in a creamy, ranch-spiked sauce with nuggets of bacon and fresh green onions. Oh, and those buns? They're glazed with garlic butter and sprinkled with nutty parmesan cheese.

Course Appetizer, Main Course

Cuisine American

Keyword chicken sliders, crack sliders, cream cheese, hawaiian buns, ranch, shredded chicken

Prep Time 20

Cook Time 20

Servings

Calories 487kcal

Author Robin Miller

Ingredients

8- ounce package cream cheese softened
3/4 cup half & half
2 tablespoons or 1-ounce packet dry ranch dressing/dip mix
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes optional
4 cups shredded cooked chicken
6 slices bacon cooked until crisp and crumbled, or chopped
1/3 cup chopped green onions
2 cups sharp or mild shredded cheddar cheese divided
1 package 8 count sweet Hawaiian hamburger buns
2 tablespoons butter melted
1/4 teaspoon garlic powder
2 tablespoons grated parmesan cheese

Instructions

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil.
Combine the cream cheese and half & half in a large saucepan and set the pan over medium heat. Cook until the cream cheese softens and the mixture is smooth. Whisk in the ranch seasoning, onion powder, and crushed red pepper flakes (if using). Remove the pan from the heat and fold in the chicken, bacon, green onions, and 1 cup of the cheese.
Place the bottom half of the rolls on the prepared pan, nestled right next to each other. Spoon the chicken mixture over top. Top the chicken mixture with the remaining cheddar cheese. Arrange the top of the rolls on top.
In a small bowl, combine the melted butter and garlic powder. Brush the top of the rolls with the garlic butter and sprinkle with the parmesan cheese.
Cover with foil and bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the rolls are golden and the cheese is bubbly. Remove the pan from the oven and let the sliders rest for 5 minutes before serving.

Nutrition