Crack Chicken Sliders
Quick, cheesy, and utterly addictive—these Crack Chicken Sliders are your new go-to appetizer for parties, potlucks, or a cozy family dinner.
Ingredients
- 3 cups cooked, shredded chicken about two large chicken breasts or a 2–3-lb rotisserie bird
- 8 oz cream cheese softened
- 0.5 cup sour cream or whole milk Greek yogurt for extra creaminess
- 0.5 cup ranch dressing try Hidden Valley or make your own with dried herbs
- 1 cup shredded cheddar cheese sharp or medium, freshly shredded
- 0.5 cup shredded Monterey Jack brand-name or store brand works fine
- 2 tsp garlic powder
- 1 tsp smoked paprika adds that smoky zip
- 0.5 tsp onion powder
- Salt and pepper to taste
- 12 slider buns slider buns King’s Hawaiian or Parker House rolls recommended
- 2 tbsp melted butter unsalted, for brushing tops
- 1 tbsp fresh parsley chopped (optional garnish)
Instructions
- Toss shredded chicken, ranch dressing, sour cream (or yogurt), and cream cheese in a slow cooker on low for 30 minutes, stirring halfway.
- Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken mixture. Stir until the creamy sauce is uniformly golden.
- Stir in half of your cheddar and Monterey Jack, saving the rest for the top. Let everything melt together for 5–10 minutes on low heat.
- Preheat oven to 350°F. Slice slider buns in half horizontally, keeping them attached if you like one large sheet; otherwise, separate for individual sandwiches. Place bottom halves on a rimmed baking sheet.
- Spoon the crack chicken mixture evenly over the bottom bun layer. Use a spatula to press gently so the chicken nestles into the bread.
Notes
Tips on prepping ingredients: Use room-temperature cream cheese so it blends smoothly. Homemade ranch dressing beats bottled if you’ve got five minutes to whisk herbs. Shred cheese yourself: pre-shredded often has anti-caking agents that affect melt.
Nutrition
Calories: 300kcal
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