Creamy Crack Chicken Sliders
These creamy crack chicken sliders feature shredded rotisserie chicken, melted cheese, and ranch seasoning on Hawaiian buns. They make a quick, warm, and flavorful party appetizer or snack.
Equipment
- 1 large skillet
- 1 9x13-inch baking dish or large baking sheet if making 24 sliders
Ingredients
- 2 8 oz bricks cream cheese
- 3 tablespoons dry ranch seasoning or 1 ranch seasoning packet
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 4 green onions chopped
- 1 rotisserie chicken shredded
- 2 cups shredded cheddar cheese divided
- 16 Hawaiian slider rolls
- 6 tablespoons butter melted
- 1 teaspoon Italian herb blend
- 2 tablespoons grated parmesan cheese
Instructions
- In a large skillet over medium heat, melt the cream cheese until smooth.
- Stir in the dry ranch seasoning, onion powder, and black pepper.
- Add shredded rotisserie chicken and chopped green onions to the skillet and stir to combine.
- Add 1 cup of shredded cheddar cheese to the chicken mixture and stir until melted.
- Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- Slice each Hawaiian slider roll in half while leaving a hinge to open like a book.
- Arrange the slider buns in the baking dish in neat rows.
- Fill each bun evenly with the creamy chicken filling and sprinkle with remaining shredded cheddar cheese.
- Close the sliders and brush the tops with melted butter mixed with Italian herb blend.
- Sprinkle grated parmesan cheese over the buttered tops.
- Loosely cover the sliders with foil to prevent over-browning and bake for 15 minutes.
- Remove foil and bake for an additional 5 to 10 minutes until tops are golden and filling is hot.
- Serve sliders immediately while warm.
Notes
- Use Hawaiian buns for sweetness; 12- or 16-count packages work.
- You can stretch filling for 24 sliders by using two 12-count packages.
- Store leftover sliders covered in the fridge for up to 3 days and reheat before serving.