These Crack Chicken Sliders are stuffed with cream cheese, ranch mix, bacon, cheddar, and juicy shredded chicken on sweet Hawaiian rolls.
Let me just say this: I did not expect these Crack Chicken Sliders to become a staple. I only made them the first time because I had leftover shredded chicken, a pack of bacon I forgot to freeze, and a half-used ranch packet sitting in the pantry like, “Hi, remember me?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I winged it. Mixed it all together, schmeared it on Hawaiian rolls, tossed it in the oven, and figured, eh, it’ll be fine. Fast forward to me, standing barefoot in my kitchen, eating the third one while texting a friend, “OMG I think I accidentally made crack chicken???”
And from then on… well, now these show up at every family game night, casual party, or honestly just on days where I need something comforting and melty and kind of ridiculous. Because sometimes you don’t want quinoa bowls. You want cheesy sliders that feel like a warm hug and a high-five in your mouth.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Crack Chicken Sliders Recipe?
You know how some recipes are just chaos in a good way? That’s this. It’s creamy and gooey and salty and buttery and sweet (thanks to the rolls), and it shouldn’t work, but it does. Like a messy friendship that somehow just clicks.
The filling is a mix of melty cream cheese, ranch seasoning, green onions, cheddar, chicken, and bacon. And yeah, you’ll want to eat it with a spoon while it’s still warm. I’ve done that. No shame.
Then you sandwich it all between soft Hawaiian rolls, brush the tops with melted butter and parmesan, and bake until they’re golden and bubbly and make your kitchen smell like heaven dipped in cheese.
I’ve brought these to potlucks and had people follow me into the kitchen for the recipe. I’ve made them just for myself on a random Tuesday and eaten the leftovers cold the next morning. They’re that good.
Ingredient Notes:
I’m all about no-fuss recipes that still taste like you tried. Here’s the breakdown:
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Cream cheese (2 blocks): You need it soft so it melts into a smooth, creamy base. It’s basically the glue holding this delicious chaos together.
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Ranch seasoning (1 packet): Adds that signature herby zip. It’s not overpowering—just enough to make the flavors pop.
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Onion powder + black pepper: These round it out so it’s not just “cheese and chicken.” There’s real depth going on here.
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Green onions: Optional, but I love the little bite and pop of color.
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Shredded chicken: Use rotisserie, leftover grilled, or even canned in a pinch. Just shred it well.
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Bacon (a whole 12 oz): Cook it crispy and crumble it fine. It needs to be everywhere in the filling, not just sitting on top.
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Cheddar cheese (2½ cups): Go mild or sharp. Shred it yourself if you can—it melts better.
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Hawaiian rolls (12-count): If you’ve never had warm ranch-bacon-chicken on sweet rolls… I am so excited for you.
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Butter (melted): To brush the tops so they get golden and a little crispy.
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Parmesan + chives: Adds a savory finish and makes it look fancy—even though we both know this is not a fancy dish.
How To Make Crack Chicken Sliders?
Step 1: Heat the oven
Set it to 350°F. Spray a baking dish so nothing sticks when it’s time to pull them apart and devour them like the cheese-loving animal you are.
Step 2: Make the magic filling
In a saucepan, melt your cream cheese over medium heat. Stir it until smooth. Toss in your ranch mix, onion powder, and pepper. Stir again. Now remove it from the heat and fold in the green onions, chicken, bacon, and one cup of cheddar.
Try not to eat it straight from the pot. Or do. Just save enough for the sliders.
Step 3: Assemble
Slice the rolls horizontally (keep them in one piece if you can—it’s easier). Place the bottom layer in your dish. Spread the filling evenly. Sprinkle on the rest of the cheddar. Add the tops.
Step 4: Brush, sprinkle, and bake
Melt the butter and brush it on top like you mean it. Then sprinkle the parmesan and chives. Cover with foil. Bake for 25 minutes, then uncover and bake another 5–8 until golden brown and smelling like something you’d pay $12 for at a pub.
Step 5: Cool slightly, then dig in
Let them rest for a few minutes so you don’t burn your mouth. (Ask me how I know.) Then slice and serve.
Want To Save This Recipe?
Storage Options:
If these unicorns called “leftovers” exist in your kitchen, wrap them in foil or stash them in an airtight container. They’ll keep in the fridge for up to 3 days.
Reheat in the oven or air fryer to get that toasty top back. Microwave if you’re desperate—it still works, just a little softer.
Also, weird fact: they taste amazing cold. Like cold pizza energy but with ranch and bacon.
Variations and Substitutions:
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Make it spicy: Add hot sauce, crushed red pepper, or swap cheddar for pepper jack.
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Go BBQ: Mix a little BBQ sauce into the filling for a smoky twist.
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Change the rolls: No Hawaiian rolls? Use any soft slider bun. But I’m telling you… the sweet + savory combo is elite.
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Add jalapeños: Thin slices tucked inside give it a perfect kick.
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Different cheese? Sure! Try Monterey Jack, gouda, or even mozzarella if that’s what’s in your fridge.
What to Serve with Crack Chicken Sliders?
Pair ‘em with something crunchy, fresh, or fried. You’ve got options:
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Coleslaw: The vinegar balances the richness.
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Potato wedges: Crispy edges + cheesy sliders = no regrets.
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Pickles: Don’t skip ‘em.
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Chips + dip: Go all out. You’re already baking sliders, might as well party.
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Beer or sweet tea: Depends on your mood, and maybe the time of day.
Frequently Asked Questions:
Can I make them ahead of time?
Yep! Prep everything, assemble, then cover and pop it in the fridge. Just bake fresh when ready.
Can I freeze them?
Not my first choice. Cream cheese and frozen rolls get weird. If you must, freeze before baking, then thaw and bake.
Can I use canned chicken?
You can. Just shred it really well and maybe add a little extra seasoning to jazz it up.
These Crack Chicken Sliders have become that thing I always come back to. They’re no-fuss, completely satisfying, and one of those recipes that people text you for afterward.
So make a pan. Bring them to your next potluck. Or eat them while binge-watching something embarrassing (no judgment). Just don’t forget to save one for yourself—because they go fast.
And if you try them? Tell me. Did you tweak anything? Eat half the batch? Pair it with fries or pickles or nothing at all? I wanna know.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crack Chicken Sliders
Ingredients
- 16 oz cream cheese 2 packages, each 8 oz, softened to room temperature
- 1 oz packet of dry ranch dressing mix
- 2 tsp onion powder
- 1 tsp freshly cracked black pepper
- ⅓ c green onions thinly sliced
- 2½ c boneless and skinless chicken breast cooked and finely shredded
- 12 oz bacon cooked and crumbled to a fine texture
- 2½ c mild cheddar cheese shredded (separated into 1 c and 1½ c portions)
- 12- count package of sweet Hawaiian Rolls sliced horizontally
- 6 tbsp salted sweet cream butter in a molten state
- 2 tbsp parmesan cheese finely grated
- 2 tsp fresh chives finely chopped
Instructions
- Preheat the oven by setting it to 350°F (177°C). And lightly coat a 9x13-inch baking dish with nonstick spray.
- In a pot over medium heat. Melt the cream cheese until it becomes smooth and creamy.
- Mix in the ranch dressing mix, onion powder and black pepper with the melted cream cheese until they are well blended. Remove from heat once combined.
- Next gently fold in the onions, chicken, crumbled bacon and 1 cup of cheddar cheese until all ingredients are evenly distributed.
- Arrange the halves of the rolls in the prepared baking dish.
- Spread the chicken mixture over the halves of the rolls. Sprinkle 1½ cups of cheddar cheese over the chicken mixture. Before placing the halves of the rolls on top.
- Brush melted butter over the tops of the rolls. Sprinkle parmesan cheese and chopped chives on top of that.
- Cover the dish with aluminum foil. Bake for 25 minutes. Remove foil. Bake for 5 to 8 minutes until golden brown on top.
- Allow sliders to cool for 5 minutes. Before cutting into servings. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
