If you love bold flavors combined with creamy textures, these Crack Chicken Sliders on Hawaiian Rolls will quickly become a favorite in your home. The blend of tender shredded chicken, cheesy goodness, smoky bacon, and flavorful ranch seasoning tucked into sweet, pillowy Hawaiian rolls creates a mouthwatering bite-sized sandwich perfect for gatherings or a comforting meal.
Easy to prepare and baked to golden perfection, this recipe is ideal for busy cooks who want to impress without spending hours in the kitchen. The oozing cheese and buttery topping add a rich layer of indulgence that’s sure to satisfy every appetite.
- Quick 10-minute prep combined with baked comfort in under 40 minutes total.
- Sweet Hawaiian rolls perfectly complement the savory, creamy chicken filling.
- Highly adaptable: add spice with zesty ranch or double the batch for crowds.
Ingredients
- Cream Cheese (16 ounces): Softened cream cheese serves as a creamy, rich base that binds the filling and adds smooth texture.
- Dry Ranch Dressing Mix (1 ounce packet): Adds savory, tangy ranch flavor that enhances the chicken and cheese combination.
- Onion Powder (2 teaspoons): Contributes mild onion sweetness, deepening the overall flavor without extra moisture.
- Fresh Cracked Black Pepper (1 teaspoon): Provides a subtle spicy kick and balances the creamy richness.
- Green Onion (1/3 cup, thinly sliced): Adds freshness and a mild bite for contrast within the creamy filling.
- Cooked Shredded Chicken Breast (2 1/2 cups): Lean protein shredded finely to ensure every bite is packed with chicken goodness.
- Cooked Crumbled Bacon (12 ounces): Smoky, crispy bacon bits bring a savory crunch that complements the soft textures.
- Mild Shredded Cheddar Cheese (2 1/2 cups, divided): Melts into the mixture and also tops the sliders for added cheesy indulgence.
- Sweet Hawaiian Rolls (12 count, sliced in half): Soft, sweet rolls hold the filling perfectly and provide a slightly sweet contrast.
- Salted Sweet Cream Butter (6 tablespoons, melted): Brushed on top rolls for a golden, flavorful crust.
- Grated Parmesan Cheese (2 tablespoons): Sprinkled on top to add a sharp, nutty flavor that enhances the buttery topping.
- Fresh Chives (2 teaspoons, finely chopped): Garnish with mild onion flavor and a pop of green color for presentation.
Instructions
- Preheat and Prepare Baking Dish
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Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and make clean-up easier.
- Melt Cream Cheese Base
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Place the softened cream cheese into a heavy-bottom stock pot over medium heat. Stir frequently until the cream cheese melts smoothly to avoid lumps and form a creamy base for the filling.
- Mix Seasonings Into Cream Cheese
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Sprinkle in the dry ranch dressing mix, onion powder, and fresh cracked black pepper. Stir well to evenly distribute these seasonings for consistent flavor throughout the filling.
- Incorporate Fresh Ingredients and Chicken
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Remove the pot from heat and stir in thinly sliced green onions, shredded cooked chicken, crumbled bacon, and 1 cup of shredded cheddar cheese. Combine thoroughly to ensure every bite has a balanced mix of textures and savory flavors.
- Assemble Bottom Layer of Rolls
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Arrange the bottom halves of the sliced Hawaiian rolls in the prepared baking dish, creating a soft, slightly sweet base to hold the flavorful chicken mixture.
- Spread Chicken Mixture
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Evenly spread the creamy chicken filling over the bottom rolls, making sure to cover all areas for a consistent layer of flavor throughout the sliders.
- Add Remaining Cheddar Cheese
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Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese evenly over the chicken mixture. This layers extra cheesiness that will melt beautifully during baking.
- Top With Roll Halves
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Place the top halves of the Hawaiian rolls over the cheese layer, pressing gently to form neatly stacked sliders that will bake together as one.
- Brush with Melted Butter
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Using a pastry brush, spread the melted salted sweet cream butter over the top rolls. This step ensures a golden, moist crust with a rich buttery flavor after baking.
- Sprinkle Parmesan and Chives
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Evenly sprinkle grated Parmesan cheese atop the buttered rolls, followed by finely chopped fresh chives for added flavor and an appealing finish.
- Bake Covered
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Cover the baking dish with aluminum foil and bake for 25 minutes. Covering helps keep the sliders moist and allows the cheese to melt thoroughly without drying out.
- Bake Uncovered to Brown
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Remove the foil and bake uncovered for an additional 5 to 8 minutes until the tops turn golden and slightly crisp, adding textural contrast and visual appeal.
- Rest Before Serving
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Once baked, allow the sliders to rest for 5 minutes. This lets the cheese set slightly and helps slice cleanly for individual servings without the filling spilling out.
- These sliders deliver best fresh and warm right out of the oven to enjoy the gooey cheese and tender texture.
- You can prepare the chicken mixture ahead and refrigerate separately for up to 3 days to save time.
- Frozen rolls work, but fresh Hawaiian rolls provide the ideal soft and sweet contrast.
Storage Tips
Store leftover sliders in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven or microwave for a quick meal.
Serving Suggestions
These sliders pair wonderfully with a crisp green salad or fresh veggie sticks to balance richness. Serve with pickles or a tangy dipping sauce for added flavor dimension.
- Swap plain ranch mix with zesty ranch for a spicy kick if desired.
- Use your favorite shredded cheese blend or add pepper jack for extra heat.
- Double the ingredients to accommodate larger groups or parties effortlessly.
- Brush extra butter on the sides of rolls for an even more indulgent crust.
FAQs
- Can I use leftover chicken for this recipe?
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Yes! Leftover cooked chicken works perfectly and allows you to make this dish quickly without additional prep.
- Are Hawaiian rolls necessary or can I use other buns?
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Hawaiian rolls provide a sweet and soft contrast that complements the savory filling, but you can use other soft rolls like slider buns if preferred.
- How spicy is this recipe?
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This version is mild, but you can easily add spicy ranch or chili flakes to increase heat.
- Can this recipe be made ahead?
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The chicken filling can be prepared a day in advance and stored in the fridge. Assemble and bake just before serving for best results.
- Can I freeze leftover sliders?
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It’s better to freeze the chicken mixture separately and keep rolls fresh. Freezing assembled sliders may affect texture.
- What sides go well with Crack Chicken Sliders?
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Try salads, roasted vegetables, chips, or coleslaw for complementary textures and flavors.
Crack Chicken Sliders Hawaiian Rolls
Equipment
- 1 9x13-inch baking dish lightly sprayed with nonstick spray
- 1 heavy bottom stock pot 4-5 quart
- 1 pastry brush
- 1 aluminum foil for covering while baking
Ingredients
- 16 ounces cream cheese softened
- 1 ounce dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- 1/3 cup thinly sliced green onion
- 2 1/2 cups cooked shredded chicken breast boneless and skinless
- 12 ounces cooked crumbled bacon
- 2 1/2 cups mild shredded cheddar cheese divided (1 cup and 1 1/2 cups)
- 12 count 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°F and lightly spray a 9x13-inch baking dish with nonstick spray.
- In a 4-5 quart heavy bottom stock pot over medium heat, stir cream cheese until melted.
- Sprinkle ranch dressing mix, onion powder, and cracked black pepper over the melted cream cheese and stir to combine. Remove from heat.
- Stir in green onion, shredded chicken, crumbled bacon, and 1 cup of shredded cheddar until fully incorporated.
- Place the bottom halves of the Hawaiian rolls evenly in the prepared baking dish.
- Spread the chicken ranch mixture evenly over the bottom rolls.
- Sprinkle the remaining 1 1/2 cups shredded cheddar cheese evenly over the chicken mixture.
- Lay the top halves of the rolls over the cheese layer.
- Use a pastry brush to spread melted butter evenly over the top rolls.
- Sprinkle grated Parmesan cheese evenly over the buttered tops, followed by chopped fresh chives.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 5 to 8 minutes until the tops are golden brown.
- Remove from oven and let rest for 5 minutes before slicing into individual sliders.
Notes
- Store sliders covered in the fridge for up to 3 days; reheat covered or in microwave.
- Freeze chicken mixture separately, rolls in original packaging.
- Use brown & serve rolls instead of Hawaiian rolls for variation.
- For spice, substitute spicy ranch mix.
- Double batch to serve larger groups.
