Crack Chicken Sliders Recipe

Ben Carraoli

Crack Chicken Sliders Recipe

I’ve made these Crack Chicken Sliders more times than I can count, and every time they disappear faster than I can serve them. There’s just something addictive about that creamy, cheesy, bacon-filled chicken mixture tucked between soft, buttery slider rolls. The first time I made them, I couldn’t believe how easy they were—and how ridiculously good they tasted.

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Prep Time 10

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

6 slices bacon cooked and chopped – Crispy bacon adds a smoky crunch that perfectly balances the creamy filling.
8 oz cream cheese cut into cubes – This creates the rich, creamy base that gives these sliders their signature texture.
¼ cup chicken broth – Loosens the filling slightly so it’s smooth and easy to spread.
1 packet ranch dressing mix 1 ounce – Brings that tangy, herby flavor that makes this recipe so irresistible.
2 cups cooked shredded chicken – I prefer freshly cooked chicken for the best flavor and texture. Rotisserie chicken works great too.
½ cup shredded cheddar cheese – Always grate it fresh for the best melt and full cheesy flavor.
12 slider rolls – Use soft Hawaiian rolls or brioche-style sliders for the perfect sweet and buttery bite.
2 tablespoons melted butter – Brushed on top to make the rolls golden and irresistible.
1 teaspoon garlic powder optional – Adds a subtle garlicky aroma that pairs perfectly with ranch seasoning.
1 tablespoon chopped fresh chives – For garnish and a pop of fresh color.

Method

Start by cooking the bacon in a large skillet until crispy and golden. Remove, let it cool slightly, and chop it into small pieces. Shred your cooked chicken and set both aside.
In the same skillet, melt the cream cheese with the chicken broth and ranch dressing mix over medium heat. Stir until smooth and creamy. Then add the shredded chicken, chopped bacon, and cheddar cheese. Mix everything together until evenly coated in the creamy sauce.
Slice the slider rolls in half horizontally, keeping them attached to each other. Place the bottom halves in your baking dish. Spread the warm chicken mixture evenly over the bottoms, then place the top halves back on. Brush the tops generously with melted butter and sprinkle with garlic powder if you’d like.
Bake the sliders in a preheated oven at 350°F (175°C) for about 15 minutes, or until the tops are golden brown and the cheese inside is melted and bubbly. Remove from the oven, sprinkle with chopped chives, and let them sit for a couple of minutes before serving.

Notes

I always use freshly shredded cheddar—it melts beautifully and tastes richer.
Letting the filling cool slightly before assembling helps prevent soggy buns.
Toasting the bottom buns lightly in the oven for a minute adds structure and keeps them from getting too soft.
If I’m serving a crowd, I double the recipe and keep the sliders warm in the oven at a low temperature.
A small drizzle of ranch dressing or a sprinkle of extra cheese on top before baking gives the sliders an extra layer of flavor.