Crack Chicken Sliders on Hawaiian Rolls

4.70 from 55 votes

Crack Chicken Sliders on Hawaiian Rolls

Crack Chicken Sliders are quick and easy to prepare in 10 minutes. They're addictively delicious small sandwiches simply stuffed with meat and cheeses and baked into mini bites.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Dinner

Cuisine: American

Servings: sandwiches

Calories: 584kcal

Author: Jennifer Fishkind

Ingredients

16 ounces (2 8-ounce) packages cream cheese softened
1 ounce packet dry ranch dressing mix
2 teaspoons onion powder
1 teaspoon fresh cracked black pepper
⅓ cup thinly sliced green onion
2½ cups chicken breast cooked, shredded boneless, skinless
12 ounce package cooked, crumbled bacon
2½ cups mild shredded cheddar cheese (divided 1 cup and 1 ½ cups)
12 count package 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 degrees. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
Add the cream cheese to a 4 - 5 quart heavy bottom stock pot over medium heat. Stir often until the cream cheese is melted.
Sprinkle the ranch mix, onion powder and cracked black over the melted cream cheese. Stir to combine. Remove from the heat.
Stir in the green onion, shredded chicken, crumbled bacon and 1 cup of shredded cheddar. Stir until completely incorporated.
Place the bottom rolls into the prepared baking dish.
Spread the chicken ranch mixture evenly over the bottom rolls.
Evenly sprinkle the remaining shredded cheddar cheese.
Lay the top rolls over the shredded cheese.
Use a pastry brush to spread the melted butter over the top rolls.
Evenly sprinkle the parmesan cheese over the buttered rolls.
Evenly sprinkle the chopped chives over the parmesan layer.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 5 - 8 minutes, until golden. Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.

Video

Notes

Storage:

To Store: These sliders are best when served warm and fresh from the oven. However, they will store in the fridge for around 3 days.
To Freeze: You can freeze crack chicken mixture, although I do not recommend it for up to 3 months. Store the rolls separately in their original container.
To Reheat: To reheat leftover sliders, you can either place them in the oven covered with aluminum foil, or in the microwave for a quick reheat.

Tips:

You can substitute plain "brown and serve" rolls for the sweet Hawaiian rolls, however the sweet rolls just make them extra deliciously addictive!
Hawaiian rolls work great when making sliders because they are easy to slice in half without separating the buns, almost as if you have a sheet of bread for the top and bottom of your sliders.
For a spicy version, you can use the zesty or spicy ranch mix instead of the plain ranch mix.
This recipe is for 12 sliders, but you can easily make a double batch for a large crowd or if you know your guests will eat more than a few each.

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