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My crack chicken sliders are creamy ranch chicken, crispy bacon and gooey melted cheddar stuffed into sweet Hawaiian rolls under a golden, buttery Parmesan top. They’re rich, cheesy and a little tangy. Pull one apart while they’re warm and the cheese comes right with it.
I usually think of these crack chicken sliders as party food, but they’re hearty enough to call dinner on a busy weeknight. When I want something filling without a lot of work, a pan of these with a simple salad or some veggies on the side is all I need.
I sometimes use a different roll, but I always come back to Hawaiian rolls, because that slightly sweet bread against the savory, cheesy chicken bacon ranch filling is what makes these work. The buttery tops give them just enough texture without losing the soft, fluffy bread underneath.
If you love this cream cheese, ranch and bacon combination, my baked crack chicken bakes it over chicken breasts for dinner, and my crack chicken chili puts the same flavors in a bowl.
GAME DAY FAVORITE
Why Sliders Are My Go-To When I’m Feeding a Crowd
I especially love that I can put all 12 of these together at once instead of making individual sandwiches. I lean on sliders because they’re easy to prepare, everyone can grab one, and I don’t have to spend hours in the kitchen.
This pan shows up on football Sundays, at game day parties and at casual get-togethers with friends and family. Having raised three boys, I know how quickly a tray of cheesy chicken sliders can disappear!
The Ingredients That Matter in These Sliders
- Ranch dressing mix: I use a packet of dry ranch dressing mix, the seasoning kind, not bottled ranch dressing. It stirs right into the melted cream cheese and seasons the whole filling.
- Chicken: I use cooked, shredded chicken breast. When I’m short on time, I swap in the breast meat from a rotisserie chicken, and it works really well and saves time.
- Bacon: I use a 12-ounce package of precooked, crumbled bacon, so there’s no bacon to fry. Make sure you grab real bacon crumbles and not the imitation bacon bits.
- Cheddar: When I have the time, I shred mild cheddar from a block because I think it melts better, but bagged shredded cheddar works if you’re in a pinch. I split it, with some stirred into the filling and the rest sprinkled over the top before the rolls go on, so there’s melted cheese all the way through.
- Hawaiian rolls: I slice the whole package in half in one piece instead of pulling the rolls apart. That gives you a full sheet of bread for the bottom and the top, so the sliders stay together until you’re ready to cut them.
- Parmesan: I like freshly grated Parmesan on the buttered tops, but the powdered kind from the shaker works too if that’s what you have.
How to Make Crack Chicken Sliders on Hawaiian Rolls
Step 1: Make the Creamy Chicken Filling Melt the cream cheese in a pot and stir in the ranch mix, onion powder and pepper. Take it off the heat, then stir in the green onion, chicken, bacon and part of the cheddar until everything is coated.
Step 2: Layer the Rolls Set the bottom half of the rolls in a greased baking dish and spread the filling evenly over the top. Sprinkle on the rest of the cheddar and lay the top half of the rolls back on.
Step 3: Butter and Top Brush melted butter all over the tops, then sprinkle on the Parmesan and chives.
Step 4: Bake and Cut Bake them covered with foil, then take the foil off for the last few minutes so the tops turn golden. Let the sliders rest for 5 minutes before you cut them apart.
Absolutely Fabulous!! SO easy & HUGE HIT with my Crew!! This fabulous recipe is going into my “Secret Recipe Envelope”!!
Storing and Reheating Leftovers
I keep leftovers covered in the refrigerator for about 3 days and reheat them in the oven covered with foil, or in the microwave when I only want one.
I don’t freeze these, because cream cheese turns grainy and crumbly once it’s frozen and loses that creamy texture.
More Slider Recipes
I keep a whole list of easy sandwich recipes, and these are the sliders I’d make next for game day.
Crack Chicken Sliders on Hawaiian Rolls
Ingredients
- 16 ounces (2 8-ounce) packages cream cheese softened
- 1 ounce packet dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- ⅓ cup thinly sliced green onion
- 2½ cups chicken breast cooked, shredded boneless, skinless
- 12 ounces package cooked, crumbled bacon
- 2½ cups mild shredded cheddar cheese (divided 1 cup and 1 ½ cups)
- 12 count package sweet Hawaiian Rolls sliced in half
- 6 tablespoons salted sweet cream butter melted
- 2 tablespoons grated parmesan cheese
- 2 teaspoons finely chopped fresh chives
Instructions
- Preheat the oven to 350 degrees. Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.
- Add the cream cheese to a 4 – 5 quart heavy bottom stock pot over medium heat. Stir often until the cream cheese is melted.16 ounces (2 8-ounce) packages cream cheese
- Sprinkle the ranch mix, onion powder and cracked black over the melted cream cheese. Stir to combine. Remove from the heat.1 ounce packet dry ranch dressing mix, 2 teaspoons onion powder, 1 teaspoon fresh cracked black pepper
- Stir in the green onion, shredded chicken, crumbled bacon and 1 cup of shredded cheddar. Stir until completely incorporated.⅓ cup thinly sliced green onion, 2½ cups chicken breast, 12 ounces package cooked, crumbled bacon, 1 cups mild shredded cheddar cheese
- Place the bottom rolls into the prepared baking dish.12 count package sweet Hawaiian Rolls
- Spread the chicken ranch mixture evenly over the bottom rolls.
- Evenly sprinkle the remaining shredded cheddar cheese.1.5 cups mild shredded cheddar cheese
- Lay the top rolls over the shredded cheese.
- Use a pastry brush to spread the melted butter over the top rolls.6 tablespoons salted sweet cream butter
- Evenly sprinkle the parmesan cheese over the buttered rolls.2 tablespoons grated parmesan cheese
- Evenly sprinkle the chopped chives over the parmesan layer.2 teaspoons finely chopped fresh chives
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 5 – 8 minutes, until golden. Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.
Jenn’s Notes
- Use a 12-ounce package of precooked, crumbled real bacon, not imitation bacon bits.
- Slice the whole package of Hawaiian rolls in half in one piece, so the tops and bottoms stay together as a sheet.
- Assemble the sliders ahead and keep them in the fridge, then add the butter and Parmesan right before baking. They’re best warm out of the oven.
I made this but I used pasta and added about 3 cups of chicken broth. I poured it in a casserole dish and topped with Parmesan cheese. I hope it’s a hit!
these are delicious. always a hit
Thank you so much! So glad you enjoyed them!
way to much ranch. I’d say either cut in half or maybe ad a little to the butter on the top and leave out of the recipe. sorry but not a winner. probably won’t make them again.
Very salty….. maybe use spices instead of ranch packet. Bacon has plenty of salt.
Tastes good but is extremely salty. I’m guessing from the ranch mix.
Excellent. Easy and sooo good ranch bacon cream cheese what is there more to say. Try them – crowd pleaser for sure!
Can you use canned chicken?
Excellent. Easy and sooo good ranch bacon cream cheese what is there more to say. Try them – crowd pleaser for sure!
Yes I used canned chicken
I think even better as it incorporates into the cream cheese easily
This Is Great Recipe, I Made This For My Family For The First Time Today And They Ate All 24 Of Them 😊Thank You
I made these sliders today and they were so delicious!! I followed the recipe and I was so happy I found this recipe! My husband loved these sliders! I totally recommend this recipe for delicious sliders!!
Did not care for these at all. Too much cream cheese and too many strong flavors competing for one another.