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crack chicken sliders
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crack chicken sliders

Crack Chicken Sliders are the perfect mix of creamy, cheesy, smoky, and savory, all tucked between soft slider buns and baked to golden perfection. This recipe transforms the viral crack chicken mixture—featuring shredded chicken, cream cheese, ranch seasoning, cheddar cheese, and crispy bacon—into a party-ready, crowd-pleasing handheld delight. Whether you're serving them up for game day, a potluck, or a casual weeknight dinner, these sliders are guaranteed to disappear fast. They’re easy to make, loaded with flavor, and perfect for feeding a hungry group.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: chicken
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked and shredded chicken rotisserie works great
  • 6 oz cream cheese softened
  • 1 packet 1 oz ranch seasoning mix
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon crumbled
  • 12 slider buns or Hawaiian rolls
  • 3 tbsp butter melted
  • ½ tsp garlic powder
  • 1 tsp dried parsley optional for garnish

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line with parchment paper.
  2. In a mixing bowl, combine the shredded chicken, softened cream cheese, ranch seasoning, shredded cheddar, and crumbled bacon. Mix until fully combined and creamy.
  3. Slice the slider buns in half horizontally, keeping the bottoms and tops intact as slabs. Place the bottom halves in the prepared dish. Spread the crack chicken mixture evenly over the bottom buns, then place the top halves on.
  4. Mix melted butter with garlic powder and parsley. Brush over the tops of the buns to coat evenly.
  5. Bake uncovered for 12–15 minutes, or until the tops are golden brown and the filling is hot and melty. Let cool slightly before slicing and serving.

Notes

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in the oven at 300°F for 10 minutes or microwave individually.
  • Freezing: Wrap individually and freeze for up to 1 month. Thaw and reheat as needed.