These crack chicken sliders are the most delicious meal for a crowd! Hawaiian sweet rolls topped with creamy ranch chicken and bacon, brushed with a buttery parmesan glaze and then toasted to golden perfection!
Oh crack chicken… so addictive, just like the name suggests! If you love these crack chicken sliders, you’ll have to try crack chicken soup, casserole, or dip next! They’re all filled with that creamy ranch flavor that is so irresistible.
If you’ve never had crack chicken before, prepare to be amazed. It’s a delicious combination of shredded chicken, ranch seasoning, cream cheese, bacon, and cheddar. Then it all gets baked to melty perfection. Crack chicken on its own is so delicious, but even better when you turn it into sliders!
I add the creamy chicken mixture to Hawaiian sweet rolls (because they’re the best!) and then top each slider off with a brushing of parmesan garlic butter. Pop them in the oven, and voila! Toasty, melty, goodness to share. Pull apart each piece of cheesy heaven and enjoy!
Grab each of the ingredients below to make sliders that are cheesy, loaded with juicy chicken, and seasoned to perfection! Exact measurements are in the recipe card at the end of the post.
Chicken: Cooked and shredded, this forms the base of the protein-packed filling
Ranch Dressing: Adds a punch of delicious flavor to the chicken mixture.
Cream Cheese: Softens the texture, making the filling smooth and spreadable. Use room temperature cream cheese for best results!
Green Onions: Add freshness and oniony flavor.
Bacon: Crumbled for salty and smoky flavor.
Cheddar Cheese: Shredded cheddar in the filling provides gooey goodness, while the reserved portion melts for a cheesy topping.
Hawaiian Rolls: Soft and sweet, they hold that tasty filling.
Melted Butter: Forms the base of the flavorful spread, brushed onto the crack chicken sliders for a golden, crispy finish.
Seasonings: To give the butter spread more flavor, I added garlic powder, onion flakes, and dried Italian seasoning.
Grated Parmesan Cheese: Adds extra cheesiness to the sliders.
Preheat the oven to 350 degrees Fahrenheit.
Cut the rolls in half so you have a top and bottom piece. Place the bottom half in a baking dish.
In a large bowl, add the shredded chicken, ranch dressing, cream cheese, green onions, ½ cup shredded cheddar cheese, and bacon. Mix to combine then spread evenly over the buns in the baking dish.
Top with the remaining 1 cup shredded cheddar cheese then place on the top half of the buns.
Add the butter to a small microwavable bowl and heat until the butter is melted. Mix in the garlic powder, onion flakes, Italian seasonings, and grated parmesan cheese.
Brush the butter mixture on top of the buns using a basting brush.
Cover the baking dish with foil then bake for 15 minutes. Bake 20 to 25 minutes or until golden brown and the cheese has melted.
Remove the foil and bake for another 5 minutes. Bake until the cheese is melted and the tops of the buns are golden.
Garnish with fresh parsley if desired. Cut into individual sliders and serve immediately.
Customize your crack chicken sliders with these variations! Experiment with different cheese flavors, or spice things up with a dash of your favorite hot sauce. I also have some tips to make these sliders even easier!
Add Spice: Layer in chopped jalapenos, and red pepper flakes, or add a sprinkle of cayenne pepper for added heat!
Cheese: Use pepper jack cheese or American cheese instead of sharp cheddar.
Chicken Options: Use rotisserie chicken or store-bought shredded chicken for fast assembly. Leftover chicken from another meal is also a great option. Although I’ve never tried it, I bet shredded pork would be a delicious substitute.
Make Ahead: Prep ahead for game day or parties! Make the chicken mixture and store it in an airtight container in the fridge. This cuts down on time and makes assembly super fast. Assemble the sandwiches right before the party and pop them in the oven.
These crack chicken sliders are so delicious that it’s a miracle if you have any leftovers. Here are some tips below if you’re that lucky!
In the Refrigerator: Tightly wrapped and stored in the refrigerator, leftovers will last up to 2 days. Store in an airtight container.
To Reheat: Reheat leftovers in the microwave or air fryer until warm. Be aware that the chicken mixture may make the buns a bit soggy. But they’re still just as good!
1 hr 50 mins
1 pound boneless skinless chicken, cooked and shredded½ cup ranch dressing4 ounces cream cheese, softened3 stalks green onions, chopped⅓ cup bacon, cooked and crumbled1 ½ cups cheddar cheese, shredded and divided1 package Hawaiian sweet rolls